Ingredients: white vinegar: 600cc, sugar: 500 g, salt: 80 g.

Practice: put the above three materials into the pot and stir them on the stove with low fire until the sugar is dissolved. Do not boil the vinegar to avoid reducing the acidity.

Preservation method of sushi vinegar—

Materials: The pot or container for keeping sushi vinegar is dry, and it can be kept in a corner or a shady place for three to four months in summer and five to six months in winter.

How to cook sushi rice—

Soft and Q sushi rice can be cooked by adding rice and glutinous rice at the ratio of10:1,and the water consumption is one cup of rice.

A glass of water, if more than five cups of rice, will reduce the amount of1/5 of the last glass of water.

The ratio of rice to sushi vinegar—

A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )

Stirring time of sushi rice and vinegar-

1.The rice in the electric cooker is cooked for about 20 ~ 25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold with an electric fan.

Preservation method of sushi rice—

If sushi rice is left over, it can be covered with two clean wet cloths. The wet cloths touching the rice noodles should not be too wet, but slightly wet.