I'm going to try my hand at sushi rice for the first time tonight (we're making musubi) and when I ran to the Asian supermarket to grab some sushi rice, furikake, and stock back up on rice vinegar, I panicked, realizing that I hadn't recently read anything on making sushi rice in quite some time. And when I panic at the asian supermarket, I just buy "everything."
So I bought both rice vinegar, and "Sushi Seasoning", which upon closer inspection is vinegar, HFCS, brown sugar, and MSG.
I'm not sure if I have a use for the sushi-seasoning short of sushi rice and maybe sprinkling on teriyaki, but I'd also like the rice to be "good."
What say you?