Sushi Rice

Combine vinegar, sugar, sea salt and kombu in small skillet. Stir mixture over low heat until sugar and salt dissolve. Cool to room temperature.

Meanwhile, rinse rice under cold running water until water runs clear. Drain well. Combine rice and 4 cups water in heavy medium saucepan. Bring water to boil. Reduce heat to medium-low. Cover and simmer gently until most of water is absorbed, about 15 minutes. Alternatively, cook rice in rice cooker according to manufacturer's instructions. Remove from heat; let stand covered 10 minutes. Transfer rice to large wide wooden or glass bowl. Sprinkle with 1/2 of vinegar mixture. Stir rice gently being careful not to smash rice. Season mixture to taste with additional vinegar mixture.

Transfer rice to container cover with a damp cloth to prevent rice from drying out.