Sushi Rice

The start to all good sushi and chirashi.

Sushi Rice:
2 2/3 C Japanese short grain rice, rinsed to remove starch
Water appropriate for your rice cooker plus a little (roughly 3 C on the stove top)
note card sized piece of kombu, wiped down with a damp cloth

Vinegar mixture:
1/2 C Japanese rice vinegar
1/4 C sugar
1 t salt

Heat the vinegar mixture until everything is dissolved, but without boiling. Allow to come to room temperature.
Cook the rice the kombu, then remove to a large bowl (preferably non-metallic), discarding the kombu, and allow to sit for several minutes to cool.
Add a small amount of the vinegar to the rice, pouring it on the back of the spatula to spread it, then cut it into the rice. Continue this until you've used all the vinegar; this mixes the vinegar in and separates the rice grains.