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Sushi su vinegars

Richard 16 Jun 15, 2007 12:53 PM

Over the years I have been tuning the recipe I use to make sushi; mostly the vinegars. (I also use a mix of kosher salt, sugar, and honmirin.) The vinegar mix percentages will vary depending on the fish, etc., I have at hand but generally includes regular rice vinegar, red wine, brown rice and sweet brown rice vinegars.

I know some chefs closely guard their recipes, but is anyone willing to share ideas?

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  1. r
    ricepad RE: Richard 16 Jun 15, 2007 11:20 PM

    Generally speaking, I use two cups of vinegar to one cup of sugar to a quarter cup of salt. Rice vinegar, red wine vinegar, white vinegar, white wine vinegar...all fair game. I've never tried cider vinegar or balsamic, tho.

    1. Yukari RE: Richard 16 Jun 17, 2007 12:25 PM

      Not sure if this helps but here is a recipe I use from time to time:


      1. mochi mochi RE: Richard 16 Jun 17, 2007 01:42 PM

        This is the recipe my mom has used for years for her Inari.
        2.5 C. rice
        2.5 C. water
        3/4 salt

        Wash rice as usual and add salt to water. Cook as usual

        1/4 C. seasoned rice vinegar
        splash of sake
        1 tsp. salt
        1 Tbl. sugar
        Combine in saucepan and gently cook till sugar is dissolved.
        Drizzle onto hot cooked rice at the same time fanning to cool and evaporate excess moisture.


        1 cup white vinegar
        1 cup sugar
        2 Tbl. salt
        1/4 tsp. MSG
        Combine and heat gently until sugar dissolves. Cool.
        Proportions of mixture to rice.
        5 C. rice-1/2 to 2/3 Cup su- can use up to 1 Cup for stronger vinegar flavor.
        3 C. rice- 1/2 Cup su
        Store remaining su mixture in refrigerator and use for salads and namasu.

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