Sushi rice with vinegar mixture
2 servings
40 minutes
Sushi rice with vinegar mixture is the heart of Japanese cuisine, serving as the foundation for perfect rolls and nigiri. Its history roots back to traditions where sushi was prepared not only as a delicious dish but also as a method of preserving fish. This rice has a delicate texture, slight stickiness, and a subtle balance of sweetness, acidity, and saltiness thanks to the vinegar mixture. Its consumption is a ritual: it should be cool but not cold, airy but not crumbly. It is used not only for sushi but also in other Japanese dishes where the right rice consistency is crucial. Cooking it is an art that requires attention to every detail since perfectly cooked rice makes sushi truly exceptional.
1
Thoroughly rinse the sushi rice in cold water until it becomes clear.
- Rice: 200 g
2
Put rice in a pot and cover it with water. Cover the pot with a lid and bring to a boil over medium heat for about 5 minutes. Then reduce the heat to low and cook the rice for another 10-13 minutes until it absorbs all the water.
- Rice: 200 g
- Water: 250 ml
3
Remove the pot from the heat and let it sit for another 10 minutes without opening the lid.
4
For the vinegar mixture, mix rice vinegar or white wine vinegar with sugar and salt until fully dissolved.
- Rice vinegar: 7 tablespoons
- Sugar: 0.5 teaspoon
- Sea salt: 2 teaspoons
5
Pour the mixture over the rice, then mix the rice with the mixture by flipping, but do not stir.
- Rice vinegar: 7 tablespoons
- Sugar: 0.5 teaspoon
- Sea salt: 2 teaspoons
6
Before making sushi, let the rice cool.
