Rinse rice until the water is no longer murky. Cook rice in a rice cooker or InstantPot with the water and a piece of kombu on top.

While rice is cooking, heat rice vinegar, honey, and salt in a small saucepan over medium high heat until mixture begins to simmer. Remove from heat and whisk until honey and salt are completely dissolved.

When rice is done cooking, drizzle rice vinegar mixture over cooked rice and mix until rice is evenly coated.

Cover rice with a damp towel while it cools to a workable temperature.Using saran wrap, pack sushi rice into small blocks.