Mark Bittman's Sushi Rice

Preparation

1. Step 1

   Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)

2. Step 2

   Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2½ cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.

3. Step 3

   Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.

4. Step 4

   Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about ½ cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.