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Sushi su vinegars

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

      http://www.hub-uk.com/interesting/sus...

      1. 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

        Su
        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.

        Awase-Su

        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.
        Centenary