Aug
17
2015
0
By jacob burton
Description
The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.
Ingredients
7 c
Rice Wine Vinegar 5 c
Sugar 1 c
Salt 1
Kambu (Optional)Instructions
- Whisk ingredients together in a plastic container, drop in one sheet of kombu (optional), and let stand overnight at room temperature. Do not heat.
- The next day, check to make sure that the sugar and salt are completely dissolved in the vinegar.
- Use to season warm sushi rice while its cooling down at a ratio of about 2 ounces per cup of rice or to taste.