Sushi-Su (Seasoned Rice Vinegar)
Sushi-Su is essential in making great tasting sushi rice. We offer it ready to use, but for those of you, who prefer to create your own unique taste, follow the recipe and adjust the ingredients to refine it to your preference. This recipe is based on my preferred taste using the larger amount. My suggestion is to initially mix the ingredients using the lesser amount of salt and sugar, and then adding or reducing a little of each, until the taste you prefer is reached.
This will make 1 cup of Sushi-Su, which is enough for seasoning about 4 ½ - 5 cups of sushi rice.
1 cup rice vinegar
2-3 teaspoons sugar
1-1/2 - 2-1/2 teaspoons salt
1. Pour the vinegar, sugar, and salt into a measuring cup.
2. Place a saucepan on medium heat and pour the ingredients in. Do not boil.
3. When the sugar and salt is dissolved, taste to see if you want to add a little more sugar or salt.
4. When it turns clear, remove it from the heat and let it cool.
To keep the Sushi –Su to be used later, store in the refrigerator in an airtight container. A clean relabeled bottle seems to keep it airtight the best. I suggest only storing it up to 2 weeks. Any longer, it seems to lose some freshness.
Sushi And Sashimi Grade Products
We carry sushi rice, triple AAA grade sushi tuna, sushi grade Hamachi, sushi grade albacore,sushi vinegar, seasoned sushi vinegar, broiled eel, saba, sushi shrimp, masago, ikura, flying fish eggs-tobiko red, tobiko green, seaweed wraps, full and half sheets, 100% crab meat, Japanese imitation crab,mirin, wasabi, uni, seaweed salad, and several furikake rice seasonings.
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