I do know how to make sushi rice and ahi tuna poke, but trying to improve it even more. There’s a restaurant near me that I like, and their sushi rice has a slight acidic or vinegar-y taste to it. But it doesn’t taste like the Marukan rice vinegar taste, if that makes since. If I use too much rice vinegar, it has a specific “store-bought sushi” taste to it.
Any ideas how to get my poke to have that slight acidity without the artificial vinegar taste?