DO NOT use scaling (x 2 or x 3) for this recipe.

How much rice to cook depends on the kind of sushi you make.

One thick sushi roll (futomaki) requires 1⅔ cups (250 g) of sushi rice.

One medium sushi roll (chumaki) like Vegetarian Sushi Roll requires 1 cup (150 g) of sushi rice.

One thin sushi roll (hosomaki) requires ½ cup (80 g) of sushi rice.

One inside-out sushi roll (uramaki) like California Roll requires ¾ cup (110 g) sushi rice.

One nigiri sushi requires 20 g of sushi rice.

To Wash the Rice: Add just enough water to the bowl to submerge the rice, then pour off the water immediately.

With your fingers, gently agitate the wet grains in a circular motion for 10–15 seconds.

Add water and immediately discard the cloudy water. Repeat Wash and rinse two more times.

When the water is almost clear, drain the rice thoroughly.

Put the well-drained rice in the inner pot of a rice cooker and add the measured amount of water.

Check the piece of kombu for dirt particles. If you see any, use a damp cloth to gently wipe them off.

Now, place the kombu on top of the rice in the pot.

Let the rice soak in the water for 20–30 minutes, then start cooking.

To Make the Homemade Sushi Vinegar (Optional): Combine the rice vinegar, sugar, and salt in a small saucepan.

Heat it over medium-high heat until it's nearly simmering, whisking until the sugar is dissolved.

Set aside to let it cool.

Moisten a wooden sushi oke (called hangiri) with running water, drain, and dry it with a clean towel.

When the rice is done cooking, discard the used kombu.

Transfer the hot cooked rice to the sushi oke.

While the rice is hot, pour the sushi vinegar over it.

With a rice paddle, gently “slice” the rice at a 45-degree angle to incorporate the vinegar mixture.

At the same time, vigorously fan the rice with a paddle fan or another type of fan to cool it.

Repeat this process until the rice is cooled to the temperature of human skin.

Cover the sushi rice with a damp towel and keep it at room temperature for up to a few hours.

To store it longer, freeze the leftover sushi rice in an airtight container for up to a month.