Put the rice vinegar in a saucepan over medium and heat. When it’s warm, add the sugar and salt. Bring to a boil, then allow to cool.
Remove and discard the kombu, and put the cooked rice into a large bowl or tub – a hangiri made of cypress is best to absorb unwanted moisture, but any large bowl will do. The rice should still be warm!
Pour the sushi dressing over the rice and carefully mix with a wooden (or plastic) rice paddle, while cooling it with a fan in your other hand. Mixing the rice gently ensures that the grains aren’t squashed together, and fanning it helps the vinegar mixture give each rice grain a glossy, not overly sticky coating.
How to make sushi rice https://www.oishi-washoku-recipes.com/how-to-make-sushi-rice February 18, 2016