When white vinegar is used to make sushi, the rice becomes soft and sticky, and the sushi is more fragrant. If you don't add vinegar, rice won't be granulated and it will easily become paste.

Heat the sushi vinegar with low fire until the sugar dissolves and is mixed into the rice. Cut it into the rice with a spoon, stir it and throw it into the basin.

Stir well until the rice is firm and elastic. Be careful not to mix sushi vinegar at one time, as long as the acidity is acceptable to you, and the rest can be used to wipe your hands and avoid rice.

Generally, after the rice is cooked, a proper amount of seasoning, such as sugar and salt, is added, and it is used to make sushi after cooling. White vinegar was added in this process.