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Sushi Rice
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| 1 cup | Japanese rice |
| 1 1/4 cup | water, (310 ml) |
| 1 strip | dried kelp, (kombu) |
| Dressing | |
| 2 Tblsp | rice vinegar, (Thai) |
| 1 Tblsp | sake |
| 2 tsp | sugar |
| 1 tsp | salt |
Add dressing to cooked rice in large bowl. Stir circular motion and fan to cool. Cover with damp cloth until ready to use. Use within 4 hours.
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