[Farmhouse Recipe] Homemade Sushi Vinegar

1. 1

   Put all the ingredients except for the kombu into a bottle and stir well.

2. 2

   The sugar will settle on the bottom, so mix thoroughly.

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   Next, cut the kombu into 2 cm squares, add to the bottle and let sit overnight.

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   After 24 hours, remove the kombu.

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   This vinegar should last for up to 1 month in the refrigerator.

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   Addendum: When making sushi rice, use about 2 tablespoons sushi vinegar to 1 rice cooker cup worth of cooked rice.

7. 7

   Adjust tartness to your liking.

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   Here is chirashi-zushi I made using this sushi vinegar recipe.

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   Refer to.

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    I also recommend my Chicken Chirashi-zushi recipe..

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    Here is sushi that you wrap in either sangchu (Korean lettuce) or lettuce in my Green Sushi,.

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    And a simple sushi dish I made using canned mackerel, Chirashi-Zushi with Canned Mackerel,.

* Per serving · 4 servings · Values may vary.