How to make Sushi Vinegar

1. 1

   Put all the ingredients into a sauce pan.

2. 2

   Stir over low heat without bringing it to a boil.

3. 3

   Turn the heat off when the salt and sugar has dissolved completely.

4. 4

   Once the sushi vinegar has cooled enough, take out the kombu to store.

5. 5

   You can add sugar later if it doesn't taste sweet enough.

6. 6

   Add 30 ml of this sushi vinegar to 1 rice cooker's cup worth of rice.

7. 7

   Use a slotted spoon and mix in cutting motion, and let cool.

8. 8

   For smaller portions, mix in 1 scant teaspoon for 50 g rice, and 2 scant teaspoons for 100 g rice.

9. 9

   To cook the best rice, use slightly less water, add 1 tablespoon sake and 1 slice of kombu.

10. 10

    A recipe to make storable aburaage -.

11. 11

    If you make this as well, you can make inarizushi anytime you'd want.

12. 12

    I made some easy chirashizushi.- For your reference!

* Per serving · 4 servings · Values may vary.

No additional tips available.