Delicious Homemade Sushi Rice
The Secret to Great Sushi: Mastering Sweet & Sour Sushi Vinegar (Sushi-zu)
Tired of buying pre-made sushi vinegar for inari sushi kits? You can easily make your own with ingredients you already have at home! This recipe reveals the perfect ratio for a balanced sweet and sour sushi vinegar, transforming you into a sushi master. Brought to you by ‘All Recipes of the World’ and ‘10000 Recipe’.
Sushi Vinegar Ingredients
- 3 Tbsp rice vinegar
- 2.5 Tbsp granulated sugar
- 1/6 Tbsp salt
- 1 piece kombu (dried kelp, approx. 5x5cm)
Cooking Instructions
Step 1
The absolute key to delicious sushi is the ‘sushi vinegar,’ also known as ‘sushi-zu’ or ‘awasezu.’ This mixture gives sushi its signature tangy and slightly sweet flavor, while also preventing the rice from clumping together. You can easily make this essential ingredient at home.
Step 2
In a small saucepan, combine 3 tablespoons of rice vinegar, 2.5 tablespoons of sugar, and 1/6 tablespoon of salt. Place the saucepan over medium heat and stir gently until the sugar and salt have completely dissolved. As soon as the sugar has melted, turn off the heat immediately. Be careful not to overcook, as this can diminish the delicate vinegar flavor.
Step 3
Once the sugar has dissolved, add the piece of kombu to the warm vinegar mixture. The kombu will infuse the sushi vinegar with a subtle, savory umami depth. Allow the mixture to cool completely to room temperature. As it cools, the kombu will release its flavor. Once fully cooled, remove and discard the kombu piece.
Step 4
Gently fold the prepared sushi vinegar into freshly cooked, warm sushi rice. Use a rice paddle to ‘cut’ through the rice rather than stirring vigorously, ensuring the vinegar is evenly distributed without mashing the grains. This careful mixing is crucial for perfect sushi rice. Now you’re ready to make your own wonderful sushi!
