Rice Vinegar Diluted With Water To 4.1% Acidity, Sugar, And Salt.
For making sushi, use 1/3 cup of sushi vinegar to 3 cups of warm cooked Japanese style rice (approx 1 cup of raw rice). After the rice is cooked, spread it on a wooden, ceramic, or plastic surface. Let the steam escape by tossing the rice with a paddle. As the steam evaporates, sprinkle with sushi vinegar and continue to toss the rice. If not to be used immediately, cover with a damp towel. Do not refrigerate sushi rice.
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