i've taken to eating handrolls at home fairly frequently and had a question about seasoning the rice. my first try at it in years i used a morimoto recipe and instinctively adjusted it because it seemed like it would be too salty. recently i just followed it without thinking and the result has been an unfixable batch of salty liquid.
his recipe is practically a 1 to 1 ratio - sugar : mirin : sushi vinegar : 1/2salt
looking up more recipes i notice quite a bit of salt shows up in them generally. why is this? i found the salt to be so overwhelming that any sweet or sour tones are masked. adding more vinegar didn't even help a bit!