Sushizu Sushi Vinegar Recipes

Steps:

• Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly. Remove from heat.

Steps:

• Pour vinegar, sugar, and salt into a saucepan.
• Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.
• Cool to room temperature and add the kombu and sake. Pour into a mason or other jar with a cover. Keep out of sunlight in a cool dark place (refrigeration unnecessary). Keeps indefinitely.

Steps:

• Mix the miso and mustard together and add the vinegar and lime juice.
• Beat with a wire whisk till smooth. Pour into a glass jar and store in the refrigerator.
• Shake before using.

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

Steps:

• To Cook the Rice.
• Place rice in a heavy-bottomed pot and rinse with running water.
• Drain rice.
• Add the 4 cups of water and soak for 30 minutes.
• Cover with a tight-fitting lid and bring to a boil.
• Keep cooking on high heat for 15 minutes with lid on.
• Lower heat to a minimum and cook covered for 10 minutes.
• Remove from heat, remove lid, and let sit undisturbed for 5 minutes.
• To Cool and Mix the Rice:.
• Transfer the hot rice to a large shallow bowl, discarding any hard grains around the sides or bottom. Pour the sushi vinegar over the rice.
• Now we want the temperature of the rice to cool down quickly so that the grains of rice don't get too sticky. To do that, fan the rice (today an electric fan on medium speed often replaces the paper fan.).
• As you cool down the rice, use a wooden paddle to gently but constantly fold the mixture, just as you would if you were folding whipped egg whites into a cake batter. Don't stop until the rice cools down to room temperature, or you'll have to use your sushi rice for cement.

Steps:

• Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.