Seafood Rice Bowl with Instant Sushi Rice

• 2 1/2 rice cooker cups Uncooked rice
• 5 cm Kombu
• 100 ml Rice vinegar
• 2 tbsp Sugar
• 1/2 tsp Salt
• 1 Shiso leaves
• 1 Soy sauce
• 1 Wasabi

1. Marinate the shiso leaves for a while in wasabi soy sauce.
2. Rinse the rice and cook in a rice cooker with the konbu seaweed using a bit less water than normal.
3. When the rice is cooked, transfer to a container (a a wooden sushi bowl is the best), mix the ingredients (vinegar, sugar, salt) together to make sushi vinegar, and pour onto the rice.
4. Mix using a cut-and-fold motion.
5. Put the sushi rice onto serving plates, top with the marinated shiso leaves from Step 1, add slices of sashimi of your choice and it's done.
6. Pour some more wasabi soy sauce on top.

rice cooker, vinegar, sugar, salt, leaves, soy sauce, wasabi

Taken from cookpad.com/us/recipes/188219-seafood-rice-bowl-with-instant-sushi-rice (may not work)