Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in the ratio of 1∶5∶ 10. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

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.

If you cook more sushi rice at one time (more than 5 servings), you should appropriately reduce the amount of water, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

Production: There are many kinds of sushi, and the choice of raw materials is also very wide. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky.

High-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on are common raw materials used for wrapping sushi.

Sushi stuffing is rich and colorful, and it can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce and so on.