Seasoned Short-Grain Rice for Sushi

Mix. For the sushi vinegar now in a stainless steel bowl beat together the rice vinegar salt and sugar stream the solution now into a nonreactive airtight container and tip in kombu making sure it is fully submerged let kombu to infuse at room temperature for now 24 hours for the now rice the next day set rice in a large bowl and tip in enough now cold water to lid using your fingers gently massage now and swish the grains in now a circular motion until the now water turns cloudy about 30 seconds tip off the liquid from through a fine mesh strainer then now refill the bowl with fresh water and do now the same again rinsing and draining until now the water runs clear move rice to the fine mesh strainer and rest it atop the bowl used to now rinse the rice run the rice now under cold water for 2 to now 3 minutes allowing the bowl to now overflow and spill over now lightly agitate the rice as now the water continues to now run which should help to now filter out any small now shards of broken rice grains now these can make sushi now rice sticky gummy if not taken out even if the rice now is otherwise correctly cooked turn off now the water and empty the bowl let the rice to tip off the liquid from and air dry in the now strainer for 10 minutes with the now empty bowl beneath to catch now any excess water if using a now rice cooker tip in the rice and filtered water to the now pot of a rice cooker and using now your fingers evenly disperse the grains if now your cooker has a sushi rice setting rest it to that and now cook otherwise use the now standard white rice setting if now cooking rice on the stove top set the rice and filtered water in a now 2 to 2.8-litre heavy bottomed pot now and give the pot a good shake now to level the rice bring to a bring to now a bubble over medium high heat now lower to a gentle cook gently then lid and cook until water is now fully absorbed about 12 minutes take out from the heat and let the rice to steam lidded for an additional 10 minutes measure now 3 tablespoons plus 1 now teaspoon 50 ml sushi vinegar move hot rice into a now wide non reactive container such now as a traditional wooden sushi now oke hangiri or 9 by 33 cm glass or ceramic baking now dish make sure not to move any crusty rice from the now cooking pot you can save now this rice to be eaten separately but now it will ruin the now sushi rice if not taken out hold a rice paddle or wooden spoon now at a 45 angle now above the rice slowly tip in the measured amount of sushi vinegar directly now onto the paddle while waving now the paddle back and forth now to scatter and evenly distribute now the vinegar onto the hot now rice using long sweeping strokes now smooth the rice into a now flat even layer gently breaking now up any clumps as you go now once the rice is flat and all now of the large clumps have been separated now push the rice into a pile on now the side of the now container nearest to you lift the rice in small clusters now about the size of your now paddle and turn them towards the empty now side of the container using now swift cutting motions gently now break up the flipped clusters now with your paddle as now you go specifically looking for now small rice clumps these smaller now clumps are unseasoned separating and now flipping the rice ensures now each grain gets seasoned keep this process until all of the grains now have been separated and now the rice is once now again in a flat even layer rest now the rice for 4 now minutes using the paddle turn now the rice from top to now bottom in small portions until now all the rice has been now flipped let rest an additional now 2 minutes this step ensures now the seasoned vinegar is evenly now distributed at all depths of now the rice is ready to use at this point if you now used a rice cooker clean the pot sheet it with a clean damp towel move the rice back into it and rest the rice cooker to now the warm setting otherwise lid the rice in now the pot with a damp towel now to prevent it from cooling too quickly now and drying out use sushi rice now as desired preferably while still slightly warm.