Ingredients:
1 cup sushi rice
4 strips kombu (type of seaweed, I guess any type will do but this is what I had)
enough pickled ginger to please your palate (I like a lot)
2 tablespoons rice vinegar
1 1/2 teaspoons sugar
1 teaspoon salt

Directions:
Cook rice and cut-up kombu according to package directions (something like, boil in 2 cups water). In small saucepan, combine rice vinegar, sugar, and salt, and slowly heat until sugar and salt are dissolved, then remove from heat. Once rice/kombu is cooked, put in plastic (not metal) bowl, add chopped ginger, and gently mix in vinegar solution.

Enjoy.