Rice wine, rice wine vinegar, rice vinegar, seasoned rice vinegar: say that three times fast. While these products sound pretty similar, they can't all be used interchangeably, and there are some important distinctions to be aware of. Let's talk about the similarities first: rice vinegar and rice wine vinegar are the same thing. All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you've purchased rice vinegar (or vice versa), rest assured that the only difference is the wording on the label. Rice wine vinegar is a rather mild, slightly sweet vinegar that works well in the likes of salad dressings and dipping sauces, helping to lend a pop of brightness. At an Asian grocer, you'll often discover varieties made from different kinds of rice: brown rice, black glutinous rice, and red yeast rice, for instance, which all offer different flavor profiles. Along with sugar and salt, rice wine vinegar is also commonly used to flavor sushi rice.

That's why there's also something out there called seasoned rice vinegar, which is simply rice vinegar that's been flavored with additional sugar and salt. how to buy fish to make sushiIf you roll your own sushi, it allows you to skip the step of seasoning, and you can apply seasoned rice vinegar to everything you'd use regular rice vinegar in. how to make sushi rice videoBut seasoned rice vinegar isn't really necessary; sushi in london englandif you cook to taste, you're better off seasoning plain rice vinegar to the correct balance.sushi making kit john lewis Like rice vinegar, rice wine is also made from fermented rice, but it's created by fermenting steamed glutinous rice instead of rice or sake lees, which is what's used in the making of rice vinegar. game sushi bar express

There are dozens of different rice wines with origins all across Asia. sushi delivery in north londonA few that you might commonly see: Shaoxing, a caramel-colored Chinese rice wine used to make savory dishes like drunken chicken; sushi cat 3 playmirin, a sweet Japanese rice wine used as a glaze for seafood and in teriyaki sauce; and, of course, sake, the most famous rice wine, made from milled rice, water, and a fungus called koji. Sake makes a nice addition to a soy-based marinade, and also serves as a good steaming liquid or broth for seafood dishes. Although let's be honest: it's probably best when it's reserved for drinking.Skillet is a new blog from Lifehacker all about being awesome in the kitchen. Follow us on Twitter here.I’m not a brave sushi goer (no raw fish for me!), but I sure do love my California rolls.

I crave these topped with spicy mayo and dipped in a wasabi/soy sauce concoction… mmm. It’s also pretty inexpensive to make sushi at home. With the right tools and this tutorial, you’ll be a pro in no time. It’s been an exciting week in my kitchen. First selyodka, now sushi and a bunch of other things in between, just wait until next week! I’m just wild like ‘dat. I’m posting this because I’ve received plenty of requests for a sushi tutorial over the years and I think I make a mighty good Cali roll. My husband agrees 🙂 2 cups Japanese short or medium grain rice (such as Homai or California Calrose) 2 1/2 cups cold water 5 Tbsp Sushi Vinegar (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool): 4 Tbsp Rice vinegar 2 tsp salt (I used sea salt) I called my favorite sushi place and they told me they use Homai (California Calrose) rice to make their sushi. S

o I trotted over to the store and purchased the same one. I 1/2 lb Imitation crab meat (p.s. the “log” shaped crab meat is the easiest to work with) 1 Avocado, ripe but still firm 1/2 medium cucumber, peeled and sliced into long julienne strips A sushi rolling mat + Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead. Soy sauce (regular or low sodium) Wasabi paste or wasabi powder For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp)  or to taste 1. Wash the rice with cold water until the water runs clear. Df you have a rice maker (way easier!), follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) (no salt required!) and cook on the white rice setting then skip to step #4 2. For the stove top method: Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). D

o not remove the cover to check, but listen for the bubbling to stop. 3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with Japanese meals. 4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps. 5. Let the rice cool down a little. It should still be very warm when you stir in your sushi vinegar. 1. Wrap your in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!). 2. Fold the pieces of nori in half to split them. 3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies and crab meat. 4. Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. 5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). P

lace your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal). 6. Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily. 7. Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly. I learned my sushi making skills after reading Mom’s culinary textbook from her college days, a little bit of trial-and-error and picked up some tips (like the wet knife and the plastic wrapped-sushi matt) from Ree Drummond. Print Sushi Rice and California Rolls Recipe Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Author: Skill Level: Cost To Make: Serving: Ingredients Ingredients for Perfect Sushi Rice: 2 cups Japanese short or medium grain rice 2½ cups cold water 5 Tbsp Sushi Vinegar (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove,

then let the mixture cool): 4 Tbsp Rice vinegar 2 Tbsp sugar 2 tsp salt (I used sea salt) Ingredients for California Rolls: ½ lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with) 1 Avocado, ripe but still firm ½ medium cucumber, peeled and sliced into long julienne strips Toasted Nori Seaweed Toasted sesame seeds A sushi rolling mat ($2 at Cost Plus World Market) If you don't have a sushi mat, try using parchment paper instead. For Dips/Sauces: Soy sauce (regular or low sodium) Wasabi paste or wasabi powder For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste Instructions How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice. Wash the rice with cold water until the water runs clear. Df you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4 Put drained rice in a heavy sauce-pan and add 2 cups cold water. C

over tightly and set the pan over high heat and bring to a boil. Oo not remove the cover to check, but listen for the bubbling to stop. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar Assembling your California Rolls: Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!). Fold the pieces of nori in half to split them. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies. Spread a generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). P