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IC Morimoto’s Sushi Rice

Ingredients

• For the sushi vinegar:
• One 2-inch (5-cm) piece of kombu (dried kelp)
• 1 cup (8 fl. oz./250 ml) unseasoned rice vinegar
• 1/2 cup (4 oz./125 g) granulated sugar
• 1/4 cup (1 1/4 oz./35 g) kosher salt
• For the rice:
• 3 cups (21 oz./655 g) short-grain white rice (“sushi rice”)

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