by

Because Sushi Rice Should be Tasty! Sushi Vinegar

Because Sushi Rice Should be Tasty! Sushi Vinegar

Use kombu seaweed tea in place of salt! It gives a different touch to the sushi rice.

Ingredients: 1.5 rice cooker cups' worth (270 ml)

Vinegar
3 to 4 tablespoons
Sugar
1 tablespoon
Kombu tea
1 teaspoon

Steps

1. Combine the vinegar, sugar, and kombu seaweed tea powder. The kombu seaweed will turn the vinegar slightly greenish. But once you mix it into the rice, it will be less noticeable.
2. Pour into piping hot rice, and stir the rice with cutting motions.
3. Once the vinegar is evenly distributed, cool the rice with a fan. According to a show I saw on TV, if you fan the rice while mixing, the vinegar will not absorb into the rice.
4. Now, use this sushi rice for your choice of sushi dishes, such as rolled sushi, hand molded sushi, pressed sushi, chirashi-zushi, etc.
5. I made salad sushi rolls. (Refer to Recipe ID: 329889.)

Story Behind this Recipe

When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting.