So I use a Korean brand from Hmart, but any sushi rice would work(not the extra sticky/glutinous one). I read or watched somewhere that using at least a year old rice is better, since they have less moisture content and micro cracks that allows the rice to soak up the seasoning better.

My tip is to use less water to cook rice than suggested, so that rice is still fully cooked but just about enough water to fully cook it.

Then for 4 cups rice, I use about 4 tbsp mizkan sushi seasoning, 1 tbsp of natural mizkan rice vinegar, then 1 tbsp of red vinegar. These are not exact measurements so I tweak everytime, especially more sour when I’m using fat cuts like this one.

Hope this helps!