Begin by measuring your sushi rice, approximately 2 cups, and add it to a fine-mesh strainer. Rinse the rice under cold water, stirring gently until the water runs clear.

Transfer the rinsed sushi rice to a rice cooker or a medium saucepan. Add a strip of kombu and 2 cups of water. Cook according to instructions or bring to boil, then reduce heat, cover and simmer for 18-20 minutes.

Combine 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Heat to dissolve sugar for about 3-4 minutes, then remove from heat to cool slightly.

Carefully remove the kombu after cooking, then transfer the rice to a large bowl or wooden tub and drizzle the prepared sushi vinegar over the warm rice, folding gently to combine.

Fan the rice gently while folding until cooled, about 5-7 minutes, then cover with a damp cloth to keep it moist as it comes to room temperature.