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
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.