After making it many times, I've settled on this easy to make recipe.Use 100 ml of this sushi vinegar for 3 rice cooker cups' worth of rice.Hand rolls, chirashi sushi, sushi rolls... use however you like. For 300 ml of sushi vinegar. Recipe by Sachirepi

I decided to make sushi all of a sudden, but I didn't have sushi vinegar. That's how I came up with this recipe.I use white sugar. If you use brown sugar, it will alter the color of the rice. The ratio of rice to sushi vinegar is 1 cup of rice cooker cup to 20 ml.Adjust the amount to your liking. For an easy-to-make amount. Recipe by jun-bear

Sushi vinegar recipe is different at each restaurant. To enhance flavor of fish, use light flavor, to use frozen fish, use rich flavor. Kansai sushi is slightly sweet

On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors.When cooking the rice, it's best to use a little less water. Recipe by Chanyu

When I couldn't get any Japanese grain vinegar, I made my own sushi vinegar using vinegar available abroad.The amount of vinegar is modest, since white vinegar is more acidic than rice vinegar. Dissolving sugar and salt into the vinegar after it has been brought to a boil gives a mellow flavor. Recipe by MatM

This is a staple in our house. When preparing a batch of sushi rice, use 80 ml of rice vinegar, 2-3 tablespoons of sugar and 1 teaspoon of salt for 3 rice cooker cups of rice (480 ml), and it will have just the right amount of sweetness.If you dissolve the sugar while heating the vinegar, the vinegar flavor will dissipate and become weak, so let the sugar dissolve naturally.The vinegar sauce is not that sweet. Adjust the amount of sugar to taste.To reduce the salt, use 1 teaspoon for 80 ml of vinegar. Recipe by Yuuyuu0221

An essential ingredient for making a variety of sushi types. It's a flavor that everyone likes, kids and adults alike.Make it fuss-free in the microwave. Recipe by Taunbi-

My sister, a chef, has taught me this recipe from her secret recipe book. You can store this for 2-3 months in the fridge, but the color will darken and the flavor will lose any tartness after some time. I adjusted the amounts of the ingredients to the minimum so that you can use this sushi vinegar immediately after it's done.You must use rice vinegar for the vinegar! This adds a milder taste. Don't boil the vinegar when heating. Otherwise, it will lose any tartness and will taste horrible.An alternative without using gas: stir the ingredients well until everything has dissolved. Skim off any scum, and let sit for minimum 30 minutes to finish. Recipe by Suppaiko

When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting.1. Cook the rice slightly on the firm side. Some kombu seaweed tea brands may color the rice. If this concerns you, substitute the kombu tea powder with salt.2. From a TV show, I learned that you should not fan the rice after adding the sushi vinegar, but it should be cooled only after the vinegar is evenly blended into the rice. Recipe by Karinkarin

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

My aunt taught me how to make these pickles. I simplified the recipe using sushi vinegar.I don't have any hints, but in Step 2 don't let the vinegar flavor dissipate by letting it boil for too long. But you should let it come to a boil once since the liquid contains water. For an easy to make amount. Recipe by Chobikoro

This sushi vinegar using lots of kombu is full of umami, and is perfect for chirashi-zushi and hand-rolled sushi.Since the point is to preserve the sourness of the vinegar, the ingredients should not be heated, and so the sugar must dissolve (not melt). Please be sure to mix well in the beginning, then mix again the next day. For 2 batches of 3 rice cooker cups of rice (540 ml uncooked). Recipe by FarmersK