From Charmain Solomon's The Complete Asian Cookbook
The rice is the most important part!
2 1/2 Cups Sweet Rice 2 1/2 Cup Water 5 cm. Kombo Seaweed (optional)
Rinse rice, drain and let sit 30 minutes. Bring to a boil with water and simmer on low for 15 minutes. Let sit for 10 minutes, then fan and stir to cool, and add:
4 Tbsp. Rice Vinegar 3 Tbsp. Sugar 2 1/2 Tsp. Salt 2 Tbsp. Mirin or Sake
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