1. Cook the rice, if you want the rice to be softer, you can simmer for another ten minutes.

2. Add 200ml of sushi vinegar while it is still hot, mix well, let it cool to about 15°C, try to make the sushi rice evenly when stirring, otherwise the rice that is not mixed with vinegar will become hard after a long time. After stirring evenly, it must be placed in a ventilated place Or blow it with an electric fan. Blow it cold and dry to make sushi directly. The sushi rice must be dried and cooled before it can be used for wrapping, otherwise the seaweed will soften when heated, resulting in toughness, and the sushi will not be able to achieve the desired taste.

Most of the sushi is made of seafood. Vinegar rice made with 200ml of sushi vinegar can bring out the umami of seafood and reduce the fishy smell when used with seafood. It also uses the bactericidal effect of vinegar to maintain the freshness and hygiene of sushi.