Ingredients :
- 180 ml rice vineger
- 45 g sugar
- 18 g salt
Method :
- ★ Rice cooked for sushi should be slightly firmer in texture than regular one because it will absorb the seasoned vinegar well. 1 "go" of raw polished rice : seasoned vinegar = about 150 g : 40 ml
- Put the hot freshly cooked rice into a large bowl and add vinegar mixture and mix with cutting motion.
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