Arrange all ingredients for use.
Tip the sushi rice into a bowl with plenty of cold water and swirl it with circular movements for 1-2 minutes to clean.
Drain the water and repeat until the water stays clear.
Drain in a sieve.
Place the rice in a pan with 250ml water.
Cover and bring to the boil over a medium heat.
Remove the lid, place a tea towel over the pan and put the lid back on. Cook for 15 minutes over a low heat.
Meanwhile, place some rice vinegar in the pan for the marinade.
Sprinkle over the sugar.
Add kombu and heat up until the sugar dissolves.
Pour the rice into the bowl with the marinade and carefully mix it with chopsticks then leave to cool. Now the rice can be made into sushi of your choice.