Method
Heat rice vinegar, sugar and salt until sugar and salt dissolve; cool. Reserve.
Wash rice until the water runs clear; drain well. Put rice, 1-1/2 quarts water, and one 4" piece of konbu (dried kelp) in a large pot. Bring to a boil; reduce to a simmer. Cook over very low heat until rice is tender and water is absorbed, about 15 minutes. Let rest for 10 minutes.
Immediately put rice in a large bowl; remove konbu. Sprinkle hot rice with reserved sushi vinegar mixture, turning rice over with a wooden paddle, until rice is flavored evenly (use approximately 1-1/3 cup of vinegar mixture). Too much liquid will make rice mushy. Cover rice with a towel; cool.
Yield: 3 quarts.
Recipe courtesy of the California Avocado Commission.