Sushi Rice Vinegar Recipes

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

HOMEMADE SUSHI RICE + SUSHI VINEGAR

Steps:

• Measure the sushi rice into a fine mesh sieve and rinse under cold water for several minutes, tossing and stirring the rice until water runs clear. Do not skip this step as it is important for helping the rice to be sticky.
• Combine the rinsed rice and the water in the pot of a rice cooker or Instant Pot pressure cooker. Seal lid and cook according to the cooker's rice settings. Let rest 10 minutes before opening lid. If using stovetop- Combine rinsed rice and water in a saucepan and bring to a boil. Cover and reduce heat to low, cooking for 20 minutes. Turn off heat and let rest 10 minutes.
• While rice is cooking, prepare the vinegar. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium-low heat until sugar and salt have dissolved, about 1 minute. Set aside.
• Transfer the rested rice to a large rimmed baking sheet. Drizzle 2/3 of the vinegar mixture over the rice and gently turn rice until coated. Using a silicone spatula or a rice paddle works well for this. Once rice is coated thoroughly, taste and add more vinegar as desired. Spread rice out in the pan and let cool to room temperature before using to make sushi rolls.
• Enjoy!

THE PERFECT SIMPLIFIED SUSHI VINEGAR

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.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

SUSHI RICE WITH SUSHI VINEGAR

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

SUSHI VINEGAR

Steps:

• Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly. Remove from heat.

VINEGARED SUSHI RICE

Steps:

• Place rice in a sieve and submerge in a large bowl of cold water. Rinse, gently rubbing rice, under cold running water until the water is no longer cloudy. Drain, and set aside until partially dried, about 20 minutes.
• Transfer rice to a rice cooker and add water. Cook for 30 minutes, and turn off. Let stand, without removing cover, for 30 minutes.
• Meanwhile, in a small saucepan combine 3/4 cup vinegar, salt, mirin, and sugar. Simmer until sugar dissolves. Add konbu, and remove from heat; let cool. When cool, add remaining 1/4 cup vinegar.
• Transfer steamed rice to a rice tub. Pour over about 2/3 cup vinegar mixture. With a rice paddle, mix using a slicing motion. Let stand until cool enough to handle.

SUSHI RICE

Steps:

• In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
• Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

PERFECT SUSHI RICE

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)