• ½ cup rice vinegar
• ¼ cup sugar
• 2 tbsp kosher salt
• 2  small pieces of konbu (dried seaweed)
• 2 cups Japanese rice, rinsed well & drained
• water to cook rice (amount depends upon individual rice cooker instructions)

Special Equipment

• rice cooker

1. Mix vinegar, sugar, salt and konbu. Cover and let sit at room temperature for 24 hours
2. Rinse rice under cold water, and drain. Repeat until the water runs clear
3. Place rice in cooker with water according to rice cooker directions and turn to cook
4. Once the cooker’s light indicator clicks from ‘cook’ to ‘warm,’ allow the rice to sit in the cooker an additional 10 minutes before opening
5. Slowly drizzle vinegar mixture evenly over top of rice, and wait 10 seconds for the vinegar to run to the rice on the bottom of the cooker. Lightly fold rice so assure that the vinegar is evenly dispersed
6. Let cool for 20-30 minutes before using for sushi