Homemade Sushi Vinegar

* ⅓ cup rice vinegar (80 ml)

* 3 Tbsp sugar (You can use 2 Tbsp if you want to cut down on sugar)

* 1 ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large glass bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice

With a rice paddle, slice the rice at a 45 degree to separate the chunks of rice instead of mixing. At the same time, you need to use a fan to cool rice so the rice will shine and doesn't get mushy.

Then gently flip the rice in between slices. Repeat this process until the rice is cooled to the temperature of human skin.

Keep the rice covered with a damp towel (or paper towel) until ready to use.