- 1 cup rice vinegar
- 3 1/2 tablespoons superfine sugar
- 2 teaspoons salt
- 1/3 teaspoon kombu cha powder
Mix vinegar and sugar in a small nonaluminum saucepan. Heat until the sugar has dissolved and then add salt and kombu cha powder, mix, and allow to cool. You can refrigerate this for up to 5 days before use. If you can't find the kombu cha powder then use a little more salt to taste.
To dress 3-4 cups rice: Transfer cooked, warm rice to a large shallow bowl and drizzle on about 3/4 cup of the sushi vinegar dressing (to taste) and fold in using a cutting and folding action. When cool, use in your chosen sushi style.
from Harumi's Japanese Cooking