Sushi meshi

Thoroughly wash rice and drain well. Pour into heavy based saucepan and add water. Score kombu several times on one side to release flavour. Place on top of rice and bring to boil over high heat Reduce heat to lowest setting, simmer gently for 10 minutes. Remove kombu. Continue cooking for approximately 10 minutes or until rice is tender and water absorbed. Remove from heat and cover. Let stand for 10 minutes. Mix vinegar, sugar and salt until sugar dissolves. Transfer rice into large mixing bowl. Sprinkle vinegar and lightly toss and stir with a flat, wide spoon to aerate, at the same time energetically fan the rice. This technique produces the required stickiness and shiny gloss to each grain, It may not be necessary to use all the vinegar mixture Shushi rice must be used on the same as prepared and should not be refrigerated. This recipe should produce approx 60 pieces of nori-maki