>> time required: 3 hours
>> course: main
>> servings: 6cup

All quantities are baker's percentages of the dry rice weight, rice 100%, water 115%, sake 1%, sushi vinegar 26%
For 500g of dry rice that is 575g water, 5g sake, 5g kombu, 1g MSG and 130g sushi vinegar
Weigh the dry rice before washing, that weight is your 100%
Wash @sushi rice{100%} until the water runs clear
Drain rice in a colander for ~{30%minutes}
Transfer rice to a pot and add @water{115%}, @sake{1%}, @kombu{1%} and @MSG{0.2%}, the sake sits on top of the 115% water
Cover and let sit for ~{15%minutes}
At this point do not re-open the lid until the rice is done
Turn heat on high, bring to boil, and wait until you hear the rice jingle ~{5%minutes}
Reduce heat to low and cook until you hear a low hissing, signaling that the water has evaporated ~{5-10%minutes}
Increase heat to high for ~{30%seconds} to dry the rice
Remove from heat and let sit for ~{10%minutes}
Open, pull out the kombu, and fluff the rice
Fold in @sushi rice vinegar{26%} little by little while fanning the rice to cool it