Sushi vinegar is a mixture of rice vinegar, salt, a sweetener (sometimes rice wine or sake, a rice beer; sometimes just sugar) and sometimes other ingredients like kelp (kombu). It is less acidic that most other vinegars, but because of the other ingredients isn't a perfect substitute for them, either.It can be used with salads to replace other vinegars, though the taste will change. It can be used to lightly sour any food, much the way lemon juice is used. Be aware of the slight sweetness, though... that may not be a taste you want.What Is Sushi Vinegar?It can be used for sunomono (酢の物), which is a Japanese method of quick pickling vegetables, such as cucumber, various sea weeds, turnip, carrot, etc.My favorites are carrot with daikon (long white radish):And, this one, containing Japanese cucumber, wakame (sea weed) and octopus:All you really need is the sushi vinegar and some salt, but you can add more regular rice vinegar and/or sugar for stronger flavor.I actually don’t usually use sushi vinegar to make sunomono, because I don’t keep it on hand all the time, but if I needed to use up some I had leftover after making sushi I would use it this way.

Short Grain RiceOriginario ricePremium Grade Storage InformationStore in a cool, dry place. UsageHow to cook Sushi Rice (Serves 2) 1. Put 250g of rice into a bowl and wash with cold water. Repeat 3 or 4 times and then drain the rice with a sieve.2. Add 330ml of water and the washed rice to a saucepan. Bring to the boil and simmer for 10 minutes with the lid on.3. Turn off the heat and leave to stand for 25-30 minutes. Do not open the lid! How to make Seasoned Sushi RiceMix 3 tbsp of Yutaka Rice Vinegar, 2 tbsp of sugar, 1 tsp of salt together and fold into the cooked sushi rice after the rice has cooled down." Nutritional Information Typical Value Per 100g Product of Origin Product of Italy FaLang translation system by Faboba lemon juice (as a flavoring or for acidulating water) OR lime juice (as a flavoring or for acidulating water) OR brandy wine (for deglazing pans and perking up sauces) OR wine (for deglazing pans and perking up sauces)

OR ascorbic acid (mixed with water) OR amchoor OR tamarind acidulated water   Pronunciation:   uh-SIJ-uh-lay-tid Notes:    This is water that's been mixed with a small amount of lemon juice or vinegar to make it slightly acidic.free online games cooking sushi If you put freshly sliced fruits or vegetables in acidulated water, they won'tsushi new york 5th avenueTo make your own:    Mix one or twowhat's sushi rice called tablespoons of lemon juice or vinegar with one quart of water.brown sushi rice pressure cooker balsamic vinegar = aceto balsamicohow to order sushi youtube

= aceto di balsamico   Pronunciation: ball-SAHM-ick  Notes:    This enormously vinegar is prized for its sweet, fruity flavor and mild acidity. It's terrific for deglazing pans, dressing salads and vegetable dishes,sushi san francisco union square and for seasoning everything from grilled meat to poached fruit.  sushi go round 2 online game artisan-made balsamic vinegars (labeled traditional or tradizionale) are aged in wood barrels for at least 12 years and can cost over $100 perThey're exquisitely complex, syrupy and only slightlyThose who can afford them often drink them as they would a vintage port, or use them in desserts, where their sweetness and subtleties can be shown off to best advantage.  Cheaper commercial brands are watered down with wine vinegar and artificially colored, but they're fine

vinegar OR Chinese black vinegarOR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar cane vinegar = sukang iloko    Notes: This is made from sugar cane syrup, and varies in quality. recommends that you hold out for the smoother Steen's Cane Vinegar, which is made in Louisiana. champagne vinegar   Notes:   This light and mild vinegar is a good choice if you're want to dress delicately flavored salads orMix it with nut or truffle oil to make a sublimeSubstitutes:  white wine vinegar (not as mild) OR rice vinegar (not as mild)OR apple cider vinegar (not as mild) coconut vinegar = suka ng niyog    Notes:  This is a somewhat harsh and potent vinegar that's common in the Philippines, Southeast Asia, andSubstitutes:  cane vinegar OR 3 parts white vinegar plus 1 part water OR white wine vinegar OR cider vinegar cranberry vinegar  Substitutes:  raspberry vinegar OR red wine vinegar (sweetened, if you like, with some sugar)

flavored vinegar = infused vinegar   Notes: These are vinegars that have been flavored, usually with herbs, fruit, garlic,They're handy if you want to whip up a flavorful salad dressing or sauce in a hurry. malt vinegar = alegar    Notes: Most of us know malt vinegar as the condiment that's always put on the table wherever British fish and chips are served.   It's made from malted barley, and has a pungent, lemony flavor.  It's a good choice for pickling (assuming it contains at least 5% acetic acid), though it will darken light-colored fruits and vegetables.  It's also the vinegar of choice forSince it's so assertive, it's not a good choice for vinaigrettes or delicate sauces.  Varieties include brown malt vinegar and distilled malt vinegar, which is clear.  juice (with fish and chips) OR cider vinegar OR white wine vinegar palm vinegar = toddy vinegar   Notes:  This cloudy white vinegar is popular in the Philippines. 

It's milder than wine or cider vinegars.   coconut vinegar OR other vinegar (use less to compensate for the mildness of pineapple vinegar  Notes:  This is used in Mexico, but hard to find in the United States.  Grab a bottle if you can find it, for it's reputed to be quite good.   This is a mild and fruity vinegar that makes a terrific saladOR champagne vinegar (milder) OR blueberry vinegar OR red wine vinegar OR black currant vinegar OR rice vinegar OR apple cider vinegar OR red rice vinegar = red vinegar = Chinese red vinegar = Chinese red rice vinegar   Notes: This Asian vinegar is a bit salty.  It's sometimes used in seafood or sweet and sour dishes, or as a dipping sauce.  black vinegar (sweeter) OR cider vinegar OR red wine vinegar red wine vinegar    Notes:   This assertive vinegar is a staple in French households.  It's used in vinaigrettes and for making marinades, stews, and sauces.  It's a good choice if you're

trying to balance strong flavors in a hearty dish.   white wine vinegar (very similar) OR balsamic vinegar OR sherry vinegar OR apple cider vinegar OR rice vinegar rice vinegar = rice wine vinegar    Notes:   Rice vinegars are popular in Asian and they're sweeter, milder, and less acidic than Western vinegars. They're sometimes called "rice wine vinegars," but they're made from rice, not rice wine.   Most recipes that call for rice vinegar intend for you to use white rice vinegar, which is used in both China andThe Chinese also use red rice vinegar with seafood or sour dishes, and black rice vinegar in stir-fries vinegar (also add a pinch of sugar if you like) OR white wine vinegar OR 3 parts white vinegar + 1 part water sherry vinegar = sherry wine vinegar = vinagre de Jer�z = Jerez vinegar = vinagre de Xeres = Xeres vinegar Notes:   Sherry vinegar is Spain's answer to balsamicIt's assertive yet smooth, and great for deglazing pans and perking up

sauces, especially those that will accompany hearty meats like duck, beef, orThe most expensive sherry vinegars are aged for a long time in wood casks.   Substitutes:   balsamic vinegar OR red wine vinegar (Also add a little sugar if you wish.) tarragon vinegar = tarragon wine vinegar   Notes: This popular herb vinegar is used to make B�arnaise sauce andIt's easy to make at home.  Just put one or two sprigs of clean, fresh tarragon in a bottle of warm white wine vinegar, tightly seal the bottle, and let it stand for at least a few days.  eventually become bitter, so remove or replace them after a fewMake sure that the vinegar you use has an acidity level of at least 5% (this information is given on the label).  Don't add too much tarragon to the bottle, or you may reduce the acidity of the vinegar so much that it loses its ability to preserve.   One tablespoon fresh tarragon leaves plus one cup vinegar (preferably white wine

vinegar, champagne vinegar, or apple cider vinegar)  One teaspoon dried tarragon leaves plus one cup vinegar (preferably white wine vinegar, champagne vinegar, or apple cider vinegar) white vinegar = distilled vinegar = distilled white vinegar = white distilled vinegar   Notes: This cheap vinegar gets all the mundane jobs, like making pickles, cleaning out coffee pots, and washing windows.  Distilled from ethyl alcohol, it's a bit too harsh for most recipes, but it does a great job with pickles.  careful if you're substituting another vinegar in a pickle recipe--to adequately preserve, vinegar should have an acidity level of at least 5%.   (This can be used for pickling if the acidity is at least 5%--check theCider vinegar may darken light-colored fruits and vegetables.) malt vinegar (If you're pickling with it, check the label to make sure it has at least 5%This may discolor light-colored fruits and vegetables.) white wine vinegar    Notes:   This is