I had been craving homemade sushi rolls for quite some time but after two weeks of not remembering to pick some sushi vinegar up, I decided to make my own. I searched Cookpad.com and found a good one.
By hirokoh on www.cookpad.com
3 tablespoons sugar
1 teaspoon salt
1 teaspoon (konbu dashi powder) – optional
Add all of the ingredients to a saucepan and stir. Bring to a boil and turn off the heat. Stir until all of the sugar has dissolved. Store in a glass jar in the fridge. Use one to two tablespoons per cup* of rice.
*In Japan, when referring to cups of rice, uncooked means a 180mL cup (１合 いちごう ichigou) and one cup of cooked rice means the amount of rice you get after cooking a 180mL cup of uncooked rice. If you do see 1カップ in a recipe, it might be a 200mL cup which is the standard cooking cup size in Japan. 180mL is only used for rice measurement.