Cook 2 cups of medium or short grain rice using 3 cups of cold water in a covered
pan. Place the Kombu on top of the rice. Bring to a full boil covered over moderate
heat, then reduce the heat to a simmer for 10 minutes, then reduce to very low for
another 10 minutes. Then remove from the heat and let sit undisturbed for 10 minutes.
Remove and discard the used Kombu.
Empty the hot rice into a large, wide ceramic (not metal) bowl and, while stirring
with a wooden spoon, pour the sushi dressing onto the rice. Toss the rice in the
dressing until it is evenly flavored. Purists will fan the rice and dressing mix
as it is being tossed. Let it cool to room temperature before use.