1. Thoroughly wash and drain rice under water until the water is no longer cloudy (3-4 times).
2. Let the rice dry for 10 minutes.
3. Soak the rice in the 1.8 cups of water for 15 minutes (the ratio of rice to water should be 10:9).
4. Cook rice in a rice cooker.
5. Heat rice vinegar, sugar, salt and kombu until the sugar and salt are dissolved.
6. Let the seasoning sit at room temperature until the rice is ready.
7. In a large bowl or Japanese hangiri, combine the hot rice with the vinegar mixture (if you are using a hangiri, make sure to moisten it with water).
8. Cover the rice with a damp towel and let sit at room temperature for about an hour.
9. Serve the rice when it is slightly warmer than room temperature.
10. I used the sushi rice to make a chirashi bowl, but feel free to make whatever you like!
