(For 3 rice cooker cups (2/3 regular cups) of raw rice)
|4 oz Japanese Rice Vinegar|
|5 Tablespoons Sugar|
|1/2 Teaspoon Salt|
|1 Teaspoon M.S.G (optional)|
Mix all ingredients thoroughly until all seasonings are dissolved. Heating or microwaving the solution is acceptable to dissolve ingredients more quickly.
Introduce to the rice, the Sushi Su, gently stirring it into the rice and fanning the mixture. Use a large bowl but preferably not metal, since metal retains its heat so well.