This is a Japanese tradition. It used to be said that vinegar is helpful for long-term preservation in order to ensure the freshness of fish. Some people say that vinegar is used to keep the softness of rice and remove the fishy smell of seafood.

Adding vinegar to rice in sushi rolls is a Japanese tradition, which can ensure the freshness of fish and help to preserve and maintain the softness of rice for a long time. Sugar is added to keep the rice sticky (I personally don't like sushi with sugar) and make sushi taste better. In addition, Japanese people's love for sweets is as famous as fish.

Sushi is one of the traditional Japanese cuisines, which was later introduced to North Korea and South Korea. Its main ingredient is rice slices seasoned with sushi vinegar and keeping human body temperature, and its ingredients are fish, seafood, vegetables or eggs. It tastes delicious and is very popular with people. Sushi was recorded in the Japanese heian period code "Yan Xi Ti", which was completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub the salt on the fish, press it with a heavy object and let it ferment naturally. When the sour taste occurs, it can be eaten by wrapping it with japonica rice (it should be crushed repeatedly after being cooked and cooled), and it is as soft as rice balls.

Sushi can be added with sushi vinegar or apple vinegar, which can be bought in big supermarkets. Adding vinegar can promote the viscosity of rice.

Of course, it can also be used as white vinegar, which can be used to make sushi, so that rice becomes soft and sticky, and the sushi made is more fragrant. If vinegar is not added, rice will not be granulated, but 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.

Mixing vinegar with rice is an essential step for sushi. Of course, you can choose whether to put vinegar version according to different tastes. Putting vinegar can disperse rice grains so that they can spread on seaweed without touching their hands.

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 to avoid rice touching your hands.

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.

Fish, floss and vinegar can mask the fishy smell of fish, so vinegar is still good.