Rice dressing for rolls at home

I used to make rolls at home without filling rice with anything. I didn't know that sushi bars add something to rice. Now I've learned this little secret and I really liked it. The taste has become much more interesting and rich. So do not give the taste of rice a secondary place when cooking homemade rolls. Otherwise they will be dry and tasteless.
When making a dressing, you can replace the ingredients. For example, add rice vinegar instead of apple cider vinegar, and that and that in half. If there is no rice and apple cider vinegar, take grape, table or wine vinegar of white color. You can do the dressing without water, but only then do not bring the vinegar to a boil. Sugar can be replaced with stevia powder, which will be much more useful.
Rice should be allowed to cool down a little after cooking and only then add the dressing. Mix well and gently, cover with gauze or a towel. Rice should stand to absorb the sour-sweet-salty taste and cool down to a temperature of 38-40 degrees. This is the optimal temperature for its distribution over the nori sheet.
Thanks to the dressing, the rice will acquire an ideal consistency, it will be well distributed and not stick to your hands, and at the same time it will keep its shape well when folding the roll and cutting into portions. There will be a good coupling with the nori leaf and filling. Your rolls will have a neat and appetizing look.
It only remains to choose the filling for your rolls, and there are a lot of them for all tastes!