Surprisingly, the same method used for regular white rice can be used on short grain brown rice. This is quite tasty as is, used in inarisushi, sushi or stir fried the next day. This quantity will serve 3-4 people as a main dish or 2 people with leftovers.
This can be made ahead and will sit out on the counter for several hours. Once it is refrigerated the sushi texture is lost, so keep it out on the counter, covered with a towel until you are ready to use.
Pour water into a wooden salad bowl and wooden spoon and let soak for 30 minutes or more (this helps keep the rice from sticking). Set aside.
Soak 1.5 C short grain brown rice in 2.25 C water for 20 minutes or more. Then add the following, put the lid on and turn on rice cooker:
2 TB sake
small square of kombu kelp
Meanwhile, combine the rice "dressing" in a small cup and set aside:
3 TB komezu (rice vinegar- don't buy "seasoned" as it has salt and other things added)
1 TB sugar
1 tea salt
Once rice is done cooking, let sit, covered for 5 minutes. Pour soaking water out of wooden bowl and wipe dry.
Pour the hot rice into the wooden bowl. Pour the vinegar dressing over the rice, then stir in broad strokes to combine (don't overmix or mush the rice grains).
Now fan the rice to cool it down which will help it maintain a shiny, pearly appearance.