When I posted about our “sushi night” on my blog before, I mentioned about “Sushi-noko” which was like powdered vinegar to make sushi rice. This time I decided to make sushi rice from scratch with ingredients you can easily get at a regular supermarket. Actually, it’s really not hard to make sushi rice, but the recipe requires you to work really fast. I don’t usually like cooking food that is “time-sensitive” due to my laziness, but freshly cooked sushi rice does taste better than the one made with vinegar powder. [Vinegar mix for 3 cups of sushi rice] *( ) for 2 cup of sushi - White vinegar 3 1/2 tbs (2 1/2 tbs) - Sugar 2tbs (1tbs and 1ts) - Salt 1 heaping ts (1ts) EDIT: I forgot to mention a very important thing! “3 cups of rice” is when measured with a rice measuring cup. (It usually comes with a rice cooker.) 3 cups of rice is 1 cup and a half of uncooked rice with a regular measuring cup. 1 cup of rice measured with a rice measuring cup = roughly a 1/2 cup of rice measure with a regular cup

*I use a regular mixing bowl, but a shallow bowl is ideal for making sushi rice because it’s easier to get the air between the rice and mix. 1. Mix the ingredients in a bowl and set it aside. 2. Cook rice with a little less water (about a half of a cup less) than you usually use. In other words, cook rice “hard.” <- This is very important! When the rice is done, take a deep breath. Because you have to move really fast from here. Step 3 – 4 have to be done in about a minute. 3. Put freshly cooked rice in a wet bowl, pour about 2/3 of the mixture of Step 2 on the rice, and start mixing rice immediately with a wet spatula with slicing motion, folding the rice over from the bottom, so the vinegar won’t stay at the bottom. 4. If the rice is not soggy, add the rest of the mixture little by little. If the rice starts to get soggy, stop adding the vinegar. If you aren’t using the sushi rice right away, cover it with wet paper towel or wet cheese cloth until you use it.

Now you have sushi rice for sushi! Simple but very important tips when you make sushi rice are… * Cook rice with less water. * Pour vinegar mixture in freshly cooked rice. (The water in vinegar will evaporate when mixed with hot rice, leaving the vinegary flavor on the rice without getting all soggy.) * Mix the rice with a spatula with slicing motion. I’m no definitely not a sushi chef, and whenever I make sushi, they all have different sizes and shapes. I think that’s the fun part of making sushi on your own. The only thing you want to remember is that make sure to wet your hands before you make each sushi, just like when you make rice balls. Otherwise most of the rice will just get stuck on your hands. Also, try using a little bit of rice first. The rice should be smaller than fish. If you’re interested in making shrimp sushi, check out “How to prepare shrimp for sushi.” How to make sushi rice on my flickr For more pictures of my bento, visit Bento!

set and Bento details! set on my flickr page. If you have any questions about any of my how-to’s, please feel free to leave a comment or email me! If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice? substitutions sushi allergy vinegar soy I would probably use diluted white cranberry juice, as being the flavour closest to rice wine vinegar. I am not sure if the acidity would be sufficient, however; buy sushi making kit australiayou may need to add lemon juice. sushi grade tuna requirementsA substitute for soy you will not easily find, as the development of those sorts of flavours requires fermentation.sushi grade tuna by mail

Sushi is by definition food involving vinegar, so in this case, a substitution would produce a different food. There are several options for writing out the word sushi in Japanese, and instructively, one of the options is 酸し. A form of sushi consistent with its history and origins but not involving the application of vinegar directly would involve fermenting rice and fish together and allowing acids to form naturally (like narezushi or oshizushi). buy sushi grade fish tampaThose acids from fermentation are mostly likely mostly acetic acid anyway, just like you'd produce in sourdough fermentation, so the distinction is almost moot.can you make sushi rice with normal vinegar But words are somewhat flexible entities, and you could fairly make the case that お酢 refers to acid in the abstract, even from a linguistic perspective. order sushi saskatoon

In fact, yuzu juice is, in some reasons, sold under the name ゆず酢, even though the actual product is straight pressed juice, not yuzu vinegar. There are also yuzu vinegars, but at least idiomatically, in some regions, it's within the realm of imagination to consider alternatives, however unlikely. Notably, to the best of my knowledge, Tokyo is not in one of the regions that uses the word "yuzu-su", and Tokyo is the historical center of modern sushi (e.g. the non-fermented type) as we know it.sushi en madrid a domicilio If you chose the abstract idea of acid, other types would be your substitute for vinegar. Verjuice, yuzu juice, possible sudachi juice, daidai (similar to seville orange) juice, all in dilute forms, might be worth experimenting with, but I'd be disinclined to call the result sushi. As for soy sauce, in Japan, there is a sesame seed-based soy sauce substitute meant for the narrow market of soy allergy sufferers in Japan, but you'd essentially be unable to eat out anywhere in the country if you were dependent on it.

I cannot find easily rice vinegar in my country. I've found that the rice vinegar in a bit lighter than other vinegars, Given that I use about 2 part of cider vinegar and 1 part of water. But if the use of any kind of vinegar is a problem I think that diluited acidic stuff (like lemon juice + water) should reproduce the taste (you can do your experiments). What about lemon juice and wasabi? (I don't have any experience with the allergy to base this on, but some quick searching indicates these would be ok allergy-wise.) I am unable to use soy sauce and use of vinegar is limited because of an allergy to wild yeasts. A recent product on the market is Vege Spread, it would require testing regarding amount of product to liquid in the finished product but may prove useful for your planned recipe. Product is produced by Freedom Foods. Sorry if brand names are not permitted. You could also use Mirin and a dry white wine at a push. These are both slightly acidic and go quite well with rice.

I agree with the poster above. You really don't even need rice vinegar. I love sushi with or without vinegar. Taste about the same to me. Only time sushi rice taste bad is when they add too much vinegar or its not cooked right. I do like a little sugar mixed with the water in the steamer. Don't think I'd ever miss the vinegar even though I still use a little of that also. I have an intolerance to yeast, so vinegar is out for me. I love sushi, but cannot use vinegar for the rice, because it causes me a lot of joint pain. I use salt, sugar and a little wasabi mixed with three tablespoons of water...adding a very tasty filling such as crabstick, cucumber, avocado and a spread of creamed cheese. Very healthy and tasty. Salmon and tuna are good, too, with red pepper, chili, cucumber etc. If the reason is an intolerance to yeast or trace alcohol, "non brewed condiment" can be used as a (considered lower quality) vinegar substitute. It is in the end a synthetic vinegar. Just skip the rice vinegar or use any vinegar that you have.