Sushi Rice Rice for Sushi

I like sushi and have been trying
to make the perfect cooked rice
for making great sushi.
This is how I make the rice.

Ingredients:
1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece kelp, about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional

Directions:
Combine vinegar, sugar and 2 tablespoons salt
in a container and shake or stir until dissolved.
Add kelp and let sit about 30 minutes before
removing konbu and covering container.
Let sit for at least 2 hours and up to several days.
(Room temperature is fine.)
Wash rice in several changes of water
until water runs clear.
Combine with sake, a pinch of salt,
and 3 cups water in pan on stovetop.
Cook until water is absorbed, 38 minutes
about 25 minutes in a covered
pot over medium-low heat.
Turn rice into a large bowl,
preferably wooden, and let cool for 15 minutes.
Using a rubber spatula, a wooden paddle or spoon,
gently fold sweetened vinegar into rice.
You will probably need about
1/2 cup for this amount of rice,
but a little bit less or more is fine.
Rice should be glistening and moist but not wet,
and sweet but not overly so.
Use immediately with sushi toppings of your choice.