Vinegared Sushi Rice

• 180 ml rice vineger
• 45 g sugar
• 18 g salt

1. Rice cooked for sushi should be slightly firmer in texture than regular one because it will absorb the seasoned vinegar well.
2. 1 "go" of raw polished rice : seasoned vinegar = about 150 g : 40 ml
3. Combine all ingredients in a sauce pan (non-reactive) over low heat and stir well until dissolved completely and turn off the heat.
4. Put the hot freshly cooked rice into a large bowl and add vinegar mixture and mix with cutting motion.

rice vineger, sugar, salt

Taken from cookpad.com/us/recipes/250450-vinegared-sushi-rice (may not work)