Place rice in a strainer to drain.

Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).

While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.

If using a kelp leaf,it should be about 2 in long.

Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water

Add rice to the pot.

Bring to a boil, then reduce to a simmer.

Cover the pot and DON'T touch it until the end, NO PEEKING.

Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.

Let rice rest for 10 min and then remove the cover.

Place in glass dish and fan while adding vinegar mixture.

Mix gently to avoid breaking the rice.

Serve sushi rice at body temperature.