Rinse rice thoroughly till water runs clear. Drain the rice (for about an hour) and then add the water, bury the kelp, and the rice to the covered sauce pan in which you will cook it. Bring to a boil. Remove kelp just as the water boils and discard. Reduce heat to medium and cook for 5 min. Reduce heat to low, cover, and cook 15 minutes without removing the lid. Remove from heat and let sit covered for 10 min.

While the rice is cooking, heat vinegar, sugar, and salt until everything dissolves. Let cool.

Place rice in a large pan (use wood or glass so the vinegar doesn't react with any metal.) Set the fan up to blow on the rice. With a wooden spoon or rice paddle stir in seasoning a little at a time. Careful not to smash the rice. Periodically dip the paddle in cool water to keep the rice from sticking. This should take about 10 minutes.

Keep at room temperature covered with a moist towel. Don't refrigerate. It should be eaten the day it is made. Have a little bowl of 2/3 cup water and 1/3 cup vinegar to dip your fingers in to prevent sticking while constructing sushi.