1-First Step: Prepare Your Rice: Rinse the 2 cups of sushi rice thoroughly under cold water until the water runs clear, then drain it well. This step is crucial for removing excess starch and ensuring your rice has the ideal texture for sticky rice. Soaking the rice for 20-30 minutes is optional, but it can help with even cooking if you have time.

2-Cooking Methods: There are a few ways to cook the rice, depending on what you have at home. For a rice cooker, stir the rice and 2 cups of water together, place the optional 4-inch square kombu on top, and cook according to your device’s instructions before discarding the kombu.

If you’re using a pressure cooker, follow the same setup and pressure cook on high for 5 minutes, then let it natural release for 10 minutes, quick release any remaining pressure, and discard the kombu.

For stovetop, stir the rice and 2 1/4 cups of water in a saucepan, add the kombu on top, cover it, bring to a simmer over medium-high heat, then reduce to medium-low and cook for 16-18 minutes until the liquid is absorbed and the rice is tender. Remove from heat, keep covered, and let it steam for 10 minutes before discarding the kombu.

3-Seasoning and Finishing: While the rice cooks, heat the 1/4 cup rice vinegar, 4 teaspoons sugar or honey, and 1 teaspoon fine sea salt in a small pan or microwave until the sugar dissolves. Once the rice is done, transfer it right away to a large mixing bowl and drizzle the vinegar mixture evenly over it.

Gently fold the rice using slicing and lifting motions to mix in the seasoning without crushing the grains this keeps the texture light and perfect for sushi rice types. Cover the rice with a damp towel touching the surface to prevent it from drying out, and let it cool to room temperature. At this point, your seasoned sushi rice recipe is ready to use or store.