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Sushi Rice Vinegar Recipe

How to Make Sushi Rice Vinegar

The sushi rice vinegar is hard to taste when it is hot, so you must aim for a slightly weak flavor while you are adjusting taste during preparation. After it is cooled, the flavors become more evident, so try not to completely depend on your senses while while it is hot. If you do not have sweet rice wine, sugar may be used, but use only small amounts. The sugar is not supposed to be tasted in the sushi rice vinegar.

The amount of the ingredients depends on how strong the rice vinegar is, but here is a guideline:


Rice Vinegar 1/2 cup
Rice Wine 1 Tbsp
Sweet Rice Wine 2 Tbsp
Kelp 2’x2’ piece
Salt 1 Tsp
Sugar (optional substitute for sweet rice wine) 2 Tsp

Also see: How to Make Sushi Rice

Sushi Rice Vinegar 1  Break a piece of kombu, and lightly rinse it
in cold water. Place the rice vinegar inside a
pot and add the kombu. (It is important to
add the kombu while the vinegar is cold)

Sush Rice Vinegar 2   Sushi Rice Vinegar 3Set the heat on low and wait until it barely simmers. When it starts to simmer,  Wait about
a minute to let the kombu extracts infuse.

Sushi Rice Vinegar 4
Take the kombu out and discard. It does not
take much time to extract the necessary
flavors of kombu.

Sushi Rice Vinegar 5
Add sake, mirin, and salt and simmer for
another five minutes to reduce the alcohol.

Sushi Rice Vinegar 6Let the vinegar cool to room temperature.
(The flavors of all the ingredients become
intact after letting the sushi rice vinegar rest
in the refrigerator for about one or two days.)