Mizkan Sushi Su (Sushi Vinegar Seasoning) / 米酢

• A must-have if you're making Chirashi bowls or sushi! Otherwise it just won't taste the same.
• 360ML
• For sushi rice and chirashi
• Find out how to cook rice here
• How to make sushi/chirashi rice: 

Spread cooked rice on to a large flat dish. Sprinkle Sushi Su over the rice while hot. 
Coat rice evenly with Sushi Su by using a rice paddle stirring rice from the bottom up (be gentle - you don't want to make rice paste). 
Once done, leave it out to cool with a fan. Do not put it in the fridge as it will damage the rice. 

Note: If you add Sushi Su when the rice has cooled, the rice will become very sticky, forming hard-to-separate clumps. The rice will also lose its sheen. 

Tip: If the rice is too sticky to the touch, place a small bowl of water next to you when working with rice. Wet your hands before handling rice (e.g. when making onigiri).