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DRESSING:
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1. Combine the rice vinegar, sugar, salt and mirin in a 1- to 1½- quart enameled or stainless-steel saucepan.
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2. Bring to a boil uncovered and stir in the MSG. Cool to room temperature.
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NOTE:
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This dressing can be made in large quantities and stored unrefrigerated in a tightly covered jar for as long as 1 year.
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RICE:
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1. Combine 2½ cups of cold water and the rice in a 1½- to 2-quart stainless-steel or enameled saucepan and let the rice soak for 30 minutes.
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2. Then add the square of kombu and bring to a boil over high heat. Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water.
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3. Reduce the heat to its lowest point and simmer another 5 minutes. Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu.
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4. Transfer the hot rice to a large nonmetallic platter or tray-made of wood, enamel, ceramic, glass or plastic. Immediately pour on the vinegar dressing and mix thoroughly with a fork.
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5. The rice is ready to use when it has cooled to room temperature. Or it may be covered and left at room temperature for as long as 5 hours before serving.
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