Sushi vinegar is generally sold in larger supermarkets, or you can make it yourself.

Sushi Vinegar

Ingredients: 600 ml of white vinegar, 500 g of sugar and 80 g of salt.

Practice: put the above three materials into a pot and stir them on the stove with low fire until the sugar dissolves. Don't boil vinegar, so as not to reduce the acidity.

Preservation method of sushi vinegar-material: the pot or container of sushi vinegar is dry and placed in the corner or in the shade. You can put it for three to four months in summer and five to six months in winter.

The cooking method of sushi rice-the ratio of rice to glutinous rice is 65,438+00: 65,438+0, so that soft and Q sushi rice can be cooked. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, the water consumption of the last cup of water will decrease 1/5.

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. )