[Farmhouse Recipe] Homemade Sushi Vinegar

[Farmhouse Recipe] Homemade Sushi Vinegar

Sushi vinegar accented with the flavor of kombu seaweed.
Use it for chirashi sushi or temaki (hand-rolled) sushi.

Ingredients: Enough for 2 batches of 3 rice cooker cups of rice (540 ml uncooked)

150 ml
100 ml
Salt (coarsely ground)
30 g
5 cm


1. Put all the ingredients except for the kombu into a bottle and stir well. The sugar will settle on the bottom, so mix thoroughly.
2. Next, cut the kombu into 2 cm squares, add to the bottle and let sit overnight. After 24 hours, remove the kombu.
3. This vinegar should last for up to 1 month in the refrigerator.
4. Addendum: When making sushi rice, use about 2 tablespoons sushi vinegar to 1 rice cooker cup worth of cooked rice. Adjust tartness to your liking.
5. Here is chirashi-zushi I made using this sushi vinegar recipe. Refer to Recipe ID: 1659761.
6. I also recommend my Chicken Chirashi-zushi recipe. Recipe ID: 1788503.
7. Here is sushi that you wrap in either sangchu (Korean lettuce) or lettuce in my Green Sushi, Recipe ID: 1714958.
8. And a simple sushi dish I made using canned mackerel, Chirashi-Zushi with Canned Mackerel, Recipe ID: 1350881.

Story Behind this Recipe

This sushi vinegar using lots of kombu is full of umami, and is perfect for chirashi-zushi and hand-rolled sushi.