1/4 c  Rice vinegar, -=OR=- 3 tb

           -- mild white vinegar
  3 1/2 tb Sugar

  2 1/2 ts Salt

  1 1/2 tb Mirin -=OR=- 1 tb pale

           -- dry sherry
    1/2 ts Soy sauce

      2 c  Japanese white rice, washed

      1 ea 2" square of kombu, cut with

           -- cut with a heavy knife &
           -- washed
  Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt
  enameled or stainless steel saucepan.  Bring to a boil uncovered and
  stir in the soy sauce.  Cool to room temperature.
  Combine 2 1/2 cups of cold water and the rice in a 1 1/2 to 2 qt
  stainless steel or enameled saucepan and let soak for 30 minutes.
  Then add the square of kombu and bring to a boil over high heat.
  Cover the pan, reduce the heat to moderate, and cook for about 10
  minutes, or until the rice has absorbed all of the water.  Reduce the
  heat to its lowest point and simmer another 5 minutes.  Let the rice
  rest off the heat for an additional 5 minutes before removing the
  cover and discarding the kombu.
  Transfer the hot rice to a large non-metallic platter or tray.  Pour
  on the vinegar dressing and mix thoroughly with a fork.  The rice is
  ready to use when it has cooled to room temperature.  Or it may be
  covered and left at room temperature as long as 5 hours before
  serving.