Flavoured sushi rice

7 steps

3 cups sushi rice	wash until the water runs clear		Leave 30 minutes. Bring to boil; turn off heat, leave to steam 20 minutes.	Empty rice into a flat bowl. Pour over seasoning. Separate rice with a cutting motion; gather together, repeat. Turn the hot rice, cooling with a fan; repeat. Gather together. Cover with a wet cloth; leave until it reaches body temperature.
3 cups water
5 tablespoons vinegar	mix, bring just to boil	sushi seasoning
3 1/3 tablespoons sugar
1 tablespoon salt
9cm² kombu		discard

Kombu is a thick, dark seaweed. The white powder on its surface is a naturally occuring form of MSG, which gives the umame taste.