• Pour 300 g uncooked Japanese short-grain rice into a sieve and place the sieve over a large bowl. Fill the bowl with cold water and swish the rice around until the water becomes cloudy. Drain and repeat 2 more times (3 times in total) to wash the rice. The water doesn't need to be clear by the end.
  
• Transfer the rice to a rice cooker or a pot with a lid and add 350 ml cold water and 5 g dried kelp (kombu). Leave it to soak for 30 minutes. (If it's winter, extend soaking time to 1 hour.)
  
• Once the soaking time is up, add 1 tbsp sake and mix. Start your rice cooker on the best setting for sushi rice or follow the steps below.
  

Cooking sushi rice on the stove

• Place the pot on the stove with the lid on and bring to a boil over a medium heat. Stay close and listen for when it starts to boil (don't remove the lid). Once you hear it boiling, set a timer for 30 seconds.
  
• After 30 seconds, lower the heat to medium-low and set a timer for 2 minutes.

  Lower the heat again to low and set a timer for 5 minutes.

  After 5 minutes, turn up the heat to the highest setting for 10 seconds and then turn it off. 
  
• Leave the pot on the stove with the lid on for 10 minutes, the rice will continue to cook in the steam.
  

Seasoning

• While the rice is steaming, mix ½ tsp sugar and 1 tsp salt with 2 tbsp rice vinegar until dissolved.
  
• Wet the surface of a sushi oke or wide container, this will be used to cool the sushi rice and a damp surface stops the rice from sticking.
  
• Once 10 minutes of steaming time is up, mix the rice gently and transfer it to the container. Don't scrape the bottom of the cooking pot, since these grains are usually a bit crispy they're not suitable for sushi. (They can be eaten separately.)
  
• Pour the vinegar mixture into the rice and mix gently with a rice paddle while fanning.
  
• Spread the rice into a thin layer to help it cool quickly.
  
• Use immediately or place a damp tea towel over the top to stop it from drying out. (Use within 2 hours) It's recommended to roll sushi once the rice reaches around body temperature. 
  
• Enjoy!