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Sushizu - Sushi Vinegar

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“"Sushi vinegar makes or breaks the taste of sushi rice." This recipe is from my favorite (and only sushi cookbook) "Sushi for Whimps". I love that this keeps indefinitely and it seems easy to halve.”
READY IN:
10mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 4 cups rice vinegar (NOT seasoned rice vinegar)
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons sake
  • 1 piece kombu (1" x 3-inch )

Directions

  1. Pour vinegar, sugar, and salt into a saucepan.
  2. Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.
  3. 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.

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