Sushi vinegar method 1: white vinegar: 600cc, sugar: 500g, salt: 80g (the amount of sugar can be reduced appropriately in the case of raw fish). Put the above ingredients into a pot and boil until completely dissolved. until. Do not boil the vinegar to avoid reducing the acidity. \x0d\ How to make sushi vinegar 1: rice vinegar: 1.8L, kelp (root): 15cm, sugar: 1200g, salt: 333g, Japanese mirin: 360cc\x0d\ Put all the ingredients into the pot and heat it over high heat Stir until all the sugar and salt dissolve. When it starts to boil immediately, but before it boils, turn off the heat, take out the kelp, and let it cool\x0d\ How to make sushi rice: Edible rice + glutinous rice in a ratio of 10:1, you can cook it To make soft and delicious sushi rice, the water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, reduce the amount of water by 1/5 of the last cup of water. \x0d\ The ratio of rice to sushi vinegar: one bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio. Stirring time of sushi rice and vinegar\x0d\ 1. Cook the rice in the rice cooker for approx. 20 to 25 minutes. \x0d\ 2. The sushi rice must be mixed evenly, otherwise the rice that has not been mixed with vinegar will become hard after being mixed evenly. It must be placed in a ventilated place or cooled by an electric fan. x0d\ Sushi rice: Add the prepared sushi vinegar, stir gently, and set aside \x0d\ How to preserve sushi rice \x0d\ If there is any leftover sushi rice, cover it with two clean wet cloths and keep it away from the rice surface. The wet cloth should not be too wet, just slightly damp.