Discard the kombu and chill till used ... Rice should be tender and water should be absorbed. Stir sushi vinegar into the cooked rice. Keep stirring and the rice will dry as it cools.

Cook the rice as suggested, and remove the kombu when the rice is ready. Sushi rice is seasoned with additional vinegar, salt ...

A translucent seaweed broth not only provides a nutrient-rich soup base but also adds a touch of sophistication when drizzled ...

1. Mix the vinegar, sugar and salt to make the sushi vinegar and mix into piping hot rice cooked with kombu. 2. Lay 4 grilled Anago (saltwater eel) on a rolling mat covered with a damp cloth.

Set aside to cool. 2. Cook the rice, water and kombu in a rice cooker. After it has cooked, immediately mix the rice well with sushi vinegar. Mix the rice, cooling it down rapidly with a spatula ...

Discard the kombu and chill till used ... Rice should be tender and water should be absorbed. Stir sushi vinegar into the cooked rice. Keep stirring; the rice will dry as it cools.