Sushi vinegar

Prepare the vinegar by heating rice vinegar, sugar and sea salt in a pan until the sugar and the salt have dissolved completely

Let it cool down and add the Dashi Kombu

Preparing the rice

Wash the rice under cold running water until the milky color in the water has disappeared

Put the washed rice in a sieve and let it drain for 20-30 minutes

Boil the rice and the water in the electric cooker (or pan)

Temper the heat to a moderate heat and cook for another 7-8 minutes

Lower the temperature again and let then simmer for another 10 minutes

Let the rice cool down a bit

Place the still warm rice in the Japanese wooden box (Handai)

Pour the vinegar over the rice and gently stir with a wooden spatula

Let the rice cool down further with the fan to body temperature during stirring

Place the cooled rice in a rice container and cover with a wet cloth