Sushi rice, that is. The quantity of rice in the recipe calls for is uncooked rice; a typical proportion would be between 1/4 and 1/2 cup of rice vinegar per two uncooked cups or rice, so this is on the less acidic side, although the MSG would help the flavor remain strong.
From a box sold in Martinez, California.
Vinegar Mixture for 6 to 7 Cups of Rice
Mix and cook until sugar dissolves:
- 1 c. vinegar
- 1/2 c. sugar
- 2 Tbsp. salt
- 1 tsp. Ajinomoto
Sushi Rice Method (provided by Yesterdish)
Cook the rice with water, then pour the vinegar mixture over the hot rice, mixing the rice into the vinegar as you work. Traditionally, this would be done in a wooden bowl, which would help absorb any excess moisture and achieve the tacky-to-the-touch quality that makes sushi rice adhere to itself.