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; you may need to add lemon juice. A substitute for soy you will not easily find, as the development of those sorts of flavours requires fermentation. 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). Those acids from fermentation are mostly likely mostly acetic acid anyway, just like you'd produce in sourdough fermentation, so the distinction is almost moot.

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. where can i buy sushi grade fish in arizonaIn 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. can you make sushi rice without sugarThere are also yuzu vinegars, but at least idiomatically, in some regions, it's within the realm of imagination to consider alternatives, however unlikely. sushi delivery toronto westNotably, 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.best sushi london england

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. The only need for vinegar is to apply a few drops onto rice to make acid taste. By posting your answer, you agree to the privacy policy and terms of service.GallerySushi Week Part 1: A Sushi Style Guide and How to Make Sushi Rice Note: It's sushi week at Serious Eats. We're kicking it off with a sushi style guide and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on a different basic form of sushi-making.

Because that's just how we roll. The term "sushi" is often synonymous with "raw fish" in many diners' minds but it in fact refers to the vinegared rice in the dish, not the topping or filling (which may or may not consist of raw fish). Just like Spanish jamon, French confit or Korean kimchi, sushi was originally created as a means of preservation. At some point before the 16th century, it was discovered that salted fish packed in rice underwent a particular form of fermentation that not only preserved the fish, but created a whole host of the savory flavors prized by the Japanese and now identified as umami. Fish would be preserved for a period ranging from several months to several years. The rice was discarded, and the fish was consumed either thinly sliced, or as a flavoring in other dishes. By replacing the fermentation process with a splash of vinegar and sugar and using fresh fish instead of fermented, modern sushi was invented in early 19th century Edo (modern day Tokyo).

It's really the Japanese version of the sandwich. Now, now, I know you're asking—what's meat between a couple slices of bread have to do with raw fish and rice? Well, just like sandwiches, sushi is a convenience food intended to be eaten directly out of your hands. In fact, when modern sushi was invented, it was served primarily out of street pushcarts, as theater concessions, or as snacks in gambling halls. Indeed, tekka-make (tuna rolls) are named after the tekkaba (gambling halls) where they were commonly served. Though there are regional specialties from every corner of Japan (and even Korea!), this style guide will outline the six most common forms in restaurants and homes today. Vinegared rice (sumeshi) is the most important aspect of any form of sushi. It's made by combining rinsed and steamed short-grain rice, rice vinegar (often flavored with kombu, or sea kelp), sugar, and salt. Balancing the sweet and sour flavors and achieving the perfect rice consistency are the challenges.

The process for making sumeshi may seem a bit fussy at first, for anyone who appreciates sushi, the results are worth it, and the steps become simpler and simpler as you go on. If all goes well, your sumeshi should come out slightly sweet and tart, full of distinct grains, and have a texture that holds together when compressed, but is not overly sticky. If it all seems to go south, don't despair. Just remember that in Japan, there are young apprentices who take two years perfecting their sumeshi preparation! In the meantime, I promise your results will still be perfectly edible, and probably delicious. You'd better be, because we just passed the point of nori turn!Head this way » Learn about sushi styles in the sideshow » About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.