How to mix sushi vinegar. What kind of vinegar to use

First of all, there are requirements for the type of vinegar:

Generally refers to rice vinegar.

Shell vinegar, meal vinegar. Of course, we can use the first two types of vinegar for sushi vinegar, but the sushi chef will mix and mix according to the taste of the vinegar to make it a unique sushi vinegar.

Note: 1 box of rice = 1 cup of 180ml measuring cup, and the measuring tool of the spoon is subject to the measurement of the measuring spoon used to make cakes.

Gome Sushi, Inari Sushi, Seaweed Sushi with a lot of dishes, etc. 3 boxes.

2 boxes. 1 box.

Vinegar. 5 tablespoons.

3 tablespoons. 1 and 2 3 tablespoons.

Caster sugar. 3 tablespoons.

2 tablespoons. 1 tablespoon.

Salt. 2 teaspoons.

1 1 2 teaspoons.

2 3 teaspoons.

Sushi vinegar recipe table that matches raw fish nigiri sushi and fresh seaweed sushi: rice. 3 boxes.

2 boxes. 1 box.

Vinegar. 5 tablespoons.

3 tablespoons. 1 and 1 2 tablespoons.

Caster sugar. 1 and 1 2 tablespoons.

1 tablespoon. 1 2 tablespoons.

Salt. 1 1 2 teaspoons.

1 teaspoon. 1 2 teaspoons.

Preparation of sushi vinegar:

1. First of all, please refer to the table above and prepare the corresponding amount of white rice vinegar, caster sugar, and salt.

2. Put all the white rice vinegar, caster sugar, and salt into a small pot, and then turn on low heat.

3. Stir with chopsticks while heating.

4. Turn off the heat until all the sugar and salt are melted into a transparent and clear vinegar sauce.

5. Let it cool and pour it into a clean container for later use.

Ingredients: White vinegar: 600cc, sugar: 500g, salt: 80g.

Lemon juice 10g

Method: Put the first three ingredients into the pot, put it on the stove and stir over low heat until the sugar is dissolved, then add lemon juice, vinegar should not be boiled, so as not to reduce the acidity.

Sushi is so easy to make! Teach you to make it at home, children love to eat.

Most Japanese restaurants in Japan use this kind of white chrysanthemum vinegar to make sushi rice, and according to the flavor of each restaurant, the proportion of white chrysanthemum vinegar added to the sushi rice is also different, and salt and monosodium glutamate are added in addition to white chrysanthemum vinegar.

Sugar, etc., the hood is renamed "sushi vinegar".

Sushi is mostly made of seafood, and vinegared rice made with sushi vinegar can bring out the umami of seafood and reduce the fishy smell when used with seafood, and also use the bactericidal effect of vinegar to maintain the freshness and hygiene of sushi.

Method: Chrysanthemum vinegar: 600cc, sugar.

500 grams, salt: 80 grams of Qingxiao, 200 grams of gaphilin, and 200 grams of kelp.

One slice , add a few slices of lemon and add sake.

200 grams (in the case of raw fish, the amount of granulated sugar can be appropriately reduced) Put the above ingredients in a pot and cook until completely dissolved. Do not boil the vinegar to avoid a decrease in acidity.

The above content refers to Encyclopedia - Sushi Vinegar.

It can be replaced with rice vinegar, which is a vinegar made with rice as the main ingredient.

Vinegar can make the rice taste more palatable, keep the sushi fresh, and enhance the umami flavor of the sashimi. From my personal experience, the vinegar used in each sushi specialty store is different, and there are even sushi restaurants that have come up with their own unique sushi vinegar to provide customers with the best taste and texture.

If you don't have sushi vinegar at home, what can you use instead of sushi vinegar? There is no sushi vinegar, we can use white rice vinegar instead. The key effect of sushi vinegar is to add a sedan chair to the white rice to reduce the stickiness of the white rice.

Together, they can enhance the taste of the sushi restaurant and make it more distinct. In addition, it can also have a certain sterilization and antibacterial effect. Therefore, in the case of making sushi, it is necessary to add sushi vinegar.

Many good friends who make homemade sushi are asking what to replace without sushi vinegar, in fact, if you don't buy sushi vinegar, it's okay for everyone to replace it with ordinary vinegar. The basic function of sushi vinegar is to reduce the stickiness of rice, so that the rice does not stick to the hand when manufactured, and can cover the taste of the stars, which is the taste of sushi restaurants faster, and white rice vinegar can also achieve a similar effect.

Generally, 50ml of sushi vinegar must be placed in 200ml of cooked rice, and people can add sushi vinegar to the freshly cooked white rice according to this ratio, mix well, and let it cool.

Apple cider vinegar drink refers to a healthy drink made from vinegar made from fruit juice and mixed with raw materials such as fruit juice. Not a seasoning in the kitchen. Apple vinegar is mixed with fruit juice to promote the taste of sweet and sour, sweet contains sour, which not only eliminates the raw vinegar taste of the original vinegar, but also contains the sweetness of fruit juice, which is very delicious to drink.

The high-temperature sterilized apple cider vinegar drink on the market does not have ****, and the test has confirmed that only the vigorous persimmon vinegar can reasonably block the accumulation of fat.

When the rice is cooked, simmer for another 10 minutes if the white rice is softerAdd sushi vinegar while it is hot and stir it, let it cool to about 15, the sushi rice must be evenly proportioned when mixing, otherwise the rice that is not mixed with vinegar will be hard after a long time. Sushi must be dried and cooled before it can be used for rolls, otherwise the seaweed will be steamed and soft when heated, resulting in malleability, and the sushi restaurant will not be able to achieve the desired taste.