I cant make sushi rice taste right...

I bought myself a rice cooker so cooking the rice isnt the issue -- its the vinegaring.

the basic recipe for sushi rice:

300g of uncooked rice needs to be seasoned with a mixture of 40ml of rice vinegar, 1 tablespoons of sugar and one teaspoon of salt once its been cooked.

...but it never tastes like the sushi I buy! does anyone else notice this? Does anything think it might be the lack of mirin?

mabey its your rice - water ratio

I have a rice cooker, it gives you the precise measurements for perfect rice. You get a rice cup for measuring and inside the cooker is a water gauge.

>>1 probably because you're white. You probably can't even cook rice properly. O LAUDS

Restaurant sushi is lacking in the vinegar department. 

It's how and where you mix it. You require a wooden container and utensil, you must mix it while it is still warm, you must use a slashing motion to mix it with your utensil and not mix it around too much, or else too much gluten will form and make it taste like crap. I'm guessing you used medium or short grain rice as well; the long grain regular supermarket variety just won't cut it.

As >>2 stated, how much water you put into the rice cooker matters too. There is no fixed amount since different surface areas in rice cookers will change the amount of water you need. Generally speaking, you want the grains to be firm enough to retain their form while still moist enough to cling to one another if applied with a bit of force. If the grains disperse instead of sticking when you press them together, you used too much water. If they don't really stick to each other and taste kinda hard, you used too little water.

don't you know google?
http//www.google.com/...

Aren't you supposed to use some sort of Japanese vinegar that isn't made from apples?

>>8
Maybe you are talking about amazake? A little bit of amazake in the rice is also good.

1 tablespoons?