Ingredients:

Sushi Rice:
1 kg
1050 ml
200 ml

Sushi vinegar:
1 liter
900 g
600 g

Nishiki Rice
water
Mitsukan vinegar

Mitsukan vinegar
salt
sugar

Method:

To Cook Sushi Rice:

1. Put rice in the rice cooker with 1050 ml water to cook for 35 minutes.

2. Then dig out the rice from the cooker, put in a flat container and mix with vinegar

3. Let it cool for 10 minutes. Then it can be ready for making sushi.

For Sushi Vinegar:

1. Heat the vinegar on a medium fire until it is hot (but not boiling) and then put in salt and sugar to stir until it is completely dissolved.