Rinse the rice in a fine-mesh strainer under cold water for 3-5 minutes until the water runs clear.

In a rice cooker or pot, combine rinsed sushi rice, water, and a strip of kombu. Cook according to manufacturer’s directions or bring to a boil, then cover and simmer for 18-20 minutes.

While rice is resting, prepare sushi vinegar by heating rice vinegar, sugar, and salt in a small pot over medium heat for 3-4 minutes until sugar dissolves.

Transfer cooked rice to a wooden tub, remove kombu, and drizzle sushi vinegar over rice.

Gently fold vinegar into the rice using a spatula, fanning the rice simultaneously for 3-5 minutes.

Cover the seasoned rice with a damp cloth to cool to room temperature, about 20-30 minutes.