Start by measuring out the 380 grams of brown rice. Rinse it under cold water. This step removes excess starch and prevents the rice from becoming overly gooey when cooked.

You want the grains to stay separate while maintaining that glorious chewiness.

After rinsing, place the rice into a bowl and cover it with filtered water. Soak it for about 30 minutes. Soaking allows the rice to absorb water before cooking, which leads to a tender texture.

Drain the soaked rice and transfer it to a rice cooker or a pot. Add 750 ml of fresh water and a small pinch of salt. If you’re using a rice cooker, follow the manufacturer's instructions.

If cooking on the stove, cover the pot, bring the water to a boil, then lower the heat and simmer for about 40-45 minutes, or until the water is absorbed and the rice is tender.

While the rice is cooking, combine the granulated sugar, fine sea salt, seasoned rice vinegar, kombu, and mirin in a small saucepan.

Heat over low heat, stirring until sugar and salt dissolve. Remove from heat and let it cool. This balanced blend is crucial for flavoring your rice later.

Once your rice is cooked, transfer it to a large bowl or a wooden sushi tub. Pour the prepared sushi-su over the warm rice. Gently fold the rice using a wooden paddle or spatula, being careful not to mash the grains. Aim for a cutting motion. Let the rice cool to room temperature before using it in your sushi.

Now that you have prepared brown sushi rice, it’s time to assemble your sushi. Use nori sheets, fresh vegetables, or your favorite fillings.

Roll tightly and slice to your desired thickness. Enjoy with soy sauce or your dipping sauce of choice.