Seasoned Rice Vinegar Recipes

THE PERFECT SIMPLIFIED SUSHI VINEGAR

The Perfect Simplified Sushi Vinegar image

The perfect simplified version of sushi vinegar!

Provided by TheEatertainment.com

Categories World Cuisine Recipes Asian Japanese

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups rice vinegar (such as Marukan®)
1 ½ cups white sugar
1 ½ tablespoons salt
⅛ lemon, juiced

Steps:

Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 872.1 mg, Sugar 25 g

SEASONED RICE VINEGAR

Seasoned Rice Vinegar image

I have not tried this recipe. I got this recipe from Substituting Ingredients An A To Z Kitchen Reference. I plan to use Splenda in place of the sugar.

Provided by internetnut

Categories Asian

Time 5m

Yield 1/4 cup, 3-4 serving(s)

Number Of Ingredients 3

Ingredients

3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Combine.
Enjoy!

SEASONED VINEGAR

Seasoned Vinegar image

I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.

Provided by Ms. B

Categories Low Protein

Time 13m

Yield 1 cup, 8-16 serving(s)

Number Of Ingredients 3

Ingredients

1 cup vinegar, of your choice (apple, white, etc.)
2 tablespoons white sugar
1 1/2 teaspoons salt

Steps:

Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
(In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

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