When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that the temperature of sushi rice should be maintained at around 40℃. When mixing, it is best to use wooden spoons and wooden containers, and use wooden spoons to "chop" the sushi rice with vinegar to stir it.

The proportion of sushi vinegar

Chrysanthemum vinegar: 600cc, white sugar: 500 g, salt: 80 g plus phenanthrene: 200 g plus one piece of kelp, several pieces of green lemon, and 200 g of water wine (the amount of white sugar can be reduced moderately in the case of raw fish). Put the raw materials into a pot and cook until they are completely dissolved.

Vinegar should not be boiled in case the acid value decreases. (By the way: when making sushi, the ratio of rice to sushi vinegar: one tablespoon of sushi vinegar for a bowl of rice) You should add a green lemon and two green plums. It tastes stronger that way. And it has the aroma of green plums.

The practice of sushi rice: organic rice is ok (because organic rice is very close to Inter Milan in Japan), and the water requirement is a cup of rice to a glass of water. The ratio of rice to sushi vinegar is: one tablespoon of sushi vinegar for one bowl of rice, and one cup of rice can cook two bowls of rice, which accounts for this ratio.

Mixing time of sushi rice and vinegar

1. The rice in the electric cooker is cooked 10—— 15 minutes.

2. Sushi rice should be well-proportioned when mixed, otherwise the rice that has not been mixed with vinegar after a long time will become hard and stir evenly.

Sushi rice: Add the prepared sushi vinegar, gently stir it evenly, and set it aside.