Preserving the itamae sushi tradition passed on from the edo era Japan, I use akasu- aged red vinegar. You will notice the brown hue on the rice. Red vinegar gives it a mild acidic flavor more complementary to the fish.

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I use International Marine Products for fish. They have a warehouse in Phoenix. The tuna arrives whole and is processed locally. The premium specialty fish is bid in Toyosu Japan, handled by Mutual Trading Company. Each fish arrives tagged with the cove & region it was caught.

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Because of its full flower, Tamanishiki is my preference for well-polished, short grain rice. For more nutrition-rich rice, I also use semi-polished Haiga rice that retains the seed.