Flavoured sushi rice

7 steps
3 cups sushi rice wash until the water runs clear Leave 30 minutes. Bring to boil; turn off heat, leave to steam 20 minutes. Empty rice into a flat bowl. Pour over seasoning. Separate rice with a cutting motion; gather together, repeat. Turn the hot rice, cooling with a fan; repeat. Gather together. Cover with a wet cloth; leave until it reaches body temperature.
3 cups water
5 tablespoons vinegar mix, bring just to boil sushi seasoning
3 1/3 tablespoons sugar
1 tablespoon salt
9cm2 kombu discard
Kombu is a thick, dark seaweed. The white powder on its surface is a naturally occuring form of MSG, which gives the umame taste.