1 c. plus 1 Tbsp. plus 1 tsp. sugar
1 c. Japanese vinegar
1 tsp. ajinomoto
2 Tbsp. sea salt (I use Hain sea salt, not to be confused with Hawaiian salt)

Combine the ingredients; boil gently until dissolved.

For Makizushi: Su enough for 4 uncooked American cups of rice and some aside for rolling nori.

For Barazushi: Su enough for 5 uncooked American cups of rice.

Note: This su can also be used for namasu.

Gu for Makizushi: Carrots, celery, shiitake, unagi, red powdered ebi and egg.

Gu for Barazushi: Carrots, bamboo shoots, shiitake, kamaboko and beans. Topping: Eggs and red part of kamaboko.