100g sushi vinegar with 500g rice. The first 1 function of sushi vinegar is to make the rice loose and not stick together, which is convenient for operation. The second function of sushi vinegar is to remove the fishy smell, because a large number of seafood products, such as shrimp, fish and so on, are used in sushi. Some of them are raw and inevitably have some fishy smell. Eating some sushi vinegar can remove the fishy smell and add flavor.

Matters needing attention in the use of sushi vinegar

Sushi vinegar can also be made by yourself, that is, salt, sugar and vinegar are mixed according to the ratio of1:5:10, and then the vinegar is poured into the pot, and a proper amount of sugar and salt is added to it to fully melt it, and then it is evenly stirred and put into a bowl to cool, so that the sushi vinegar can be made successfully.

When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 40℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly.

Reference to the above content? Baidu encyclopedia-sushi vinegar