SUSHI VINEGAR

* This is what makes rice into sushi rice. You can also use some kombo (dried kelp) in the vinegar for a little extra flavor. Add kombo after you remove vinegar from the heat and just leave it to soak until the vinegar is all used up. You can make this ahead of time and keep it in your refrigerator, it will last for a month. Using it cool from the fridge helps bring down the temperatureof your rice more quickly.

Ingredients

* 2 1/2 cups rice vinegar
* 3/4 cup sugar
* 1/4 cup salt
* 4 inch piece kombo (optional)

Directions

* Add all ingredients to a pot. Heat over medium heat until everything has dissolved, stirring occasionally. Do not boil. Let cool before using on rice. Add optional kombo now. Use 1/2 cup sushi vinegar for 2 cups of rice.