Sushi rice is the standard rice to use when rolling sushi at home, but it’s also a delicious way to enjoy rice with meats, vegetables, and even just on its own.
2 ½ cups water
2 cups short-grain (sticky) rice
1 (3-inch) piece kombu, optional
¼ cup rice vinegar
1 tablespoon sugar
½ teaspoon sea salt
1) Combine water, rice, and kombu in a small saucepan; allow to soak 30 minutes. Remove kombu and discard.
2) Bring water and rice to a boil over high heat; lower to a simmer and cook, covered, until water is absorbed about 20 minutes. Remove from heat, fluff with a fork, and let stand 10 minutes, covered.
3) Combine rice, vinegar, sugar, and salt in a medium bowl; toss well to coat. Use immediately for warm Asian dishes or chill to use in sushi recipes.