Use cold rice, but not too cold. Generally speaking, pour the steamed rice into a wooden bucket, stir it vigorously with a rice spoon, and then add sushi vinegar while it is hot, which must be added evenly. The practice of sushi vinegar is also very particular, which directly affects the taste of sushi. After stirring, let the rice cool naturally, and then it will be fine. In addition, when cutting sushi, the knife should be soaked with water and must be cut.