How To Make Sushi Vinegar | Recipe 

PS, that's what my daughter says: I only make sushi for her and for my husband. While they may be partial, I am inclined to believe them😄

And proper weight measurements to boot too!!!!

I subscribed instantly after he said "everything in grams" and I saw the scale.

@@wingnutbert9685 hmm no necessarily he said 200g of Vinegar and then 200ml, while water is 1g per 1ml, it's not always the same for other denser liquids. So why you can accurately say 200g of water is 200ml you have to be careful. That's why liquids should always be measured by volume eg ML and Dried Good By Weight eg Grammes.

@@markylon Well, we're in luck as vinegar is about the same as water ml's to g's.

omg yes especially with toasted sesame seeds 🤤

I have tried mixing several vinegars with the rice vinegar, in a 1/4 or 1/3 proportion. In my experience, apple/cider/white or red wine are meh, but with 1/4 of balsamic/modena vinegar mixed, you end with a nice and interesting spin on the flavour

@@TheChzoronzon That's a great idea, I'll try it! Thanks!

Hahaha so true

Only american pastries ;)

Sushi in America is Pastry....

"Damn it's too much sugar, that's irrelevent, I'll put a half and that'll be far enough !" *spend 7 hours making sushi and maki* "Why are these guys lacking sweetness ?? Oh... WAIT !"

True recently tried baking, shooked how much sugar goes into the recipes. And its not even that sweet!

I was supposed to go last month

You need to get another bike and come ride!

Outdoor Chef Life you need to get another bike and come ride!

And what do you think about this one?

Do you store in refrigerator or shelf?

@@LoneStarStinger The konbu I've used I put in the refrigerator to use it again. The dry konbu I store on the shelf. I made enough vinegar for one meal, there was no leftover.

oh man if my elevation had the pleasure of growing mango/cane!!! 🙏🏽

Well, I've pestered a few sushi chefs I know regarding many things, and they're almost all equally tight-lipped. One of them was generous enough to give me a few hints-- regarding spicy mayo (usually a blend of mayo and Sriracha or some similar type of chili sauce in SEEKRIT PROPORTIONS), he mentioned that rayu (Japanese chili oil) is involved. Also, sometimes masago depending on what the spicy mayo is being used for (it's not as all-purpose as I though it was-- there are a few different "spicy mayos" used for different things). Didn't mention togarishi, but then again, what he did hint at was just the tip of the iceberg, I suspect.

Ichimi is 1 spice blend and shichimi is 7 spice blend

NotBCT Thank you. I’m close to the spicy mayos I’ve had at two places but I haven’t used any Chili oil yet. The togarashi seasoning is definitely in there. There’s a small handful of recipes online if you dig far enough. Also two videos on you tube making something similar. I’ll pick up some chili oil and give that a try. Try looking up creamy togarashi sauce.

Last night I made popcorn with shichimi togarashi on it. It was almost as good as furikake. Popcorn. Next time I’ll add both.

If you have a recipe you recommend for spicy mayo send it my way!!! I love spicy mayo and can never get it quite right

Depends on the tastes of the sushi chef in the end. A lot of them use Kewpie or another similar Japanese brand (dunno the exact name of that one, looks like Kewpie packaging except the print is in orange instead of red), but a sushi chef I know who worked/works for places like Nobu and Katsuya once observed that he personally doesn't like the taste of Kewpie (he says it's too vinegar-y), and would rather use either Best Foods (Hellman's if you're on the East Coast) since it's more neutral and doesn't affect the taste of whatever it's being mixed with (stuff like masago or whatever else to make various sushi/sashimi condiments. Not tradition Edo-style, to be sure, but that's not what Nobu is known for). Dunno if it would make much of a difference when you're doing the surimi mix for "California Roll" (flaked surimi, masago, and mayo in certain proportions) or even flaked blue crab for "Real Crab" rolls (roughly the same), or spicy mayo to top your baked crab/krab handrolls or stuff like Dynamite or Volcano or whatever else the casual sushi-diner seems familiar with. I barely noticed the difference on some of his fancier "New-style" sashimi dishes (he once did a comparison just for fun one time-- it was like a small dot of condiment on a couple of slightly seared fish with other toppings like fried shaved baby artichoke hearts and some other stuff I barely remember. It was bloody delicious either way).

The best mayonnaise is homemade, fresh mayonnaise.

NotBCT thanks man for the advice I really appreciate it !

It can stay in there

Id like to know as well

@@chuevang4091 me too

If you are trying to taste the subtle flavor of fish then nigiri or sashimi should be you dish of choice. Sushi in my opinion is all about the rice. Anything you put in sushi should compliment the umami sweet and sourness of a good sushi rice. I like the brown sugar because it brings more to the party than just plain white sugar. Just my two cents. I also would like to hear from Taku on this.

Do you salt your rice after ? I think the amount of salt here was calculated to be sufficient for the whole sushi making process !

@@FujikiFr No, I just like my sushi on the sweet side .When I add more salt, it neutralizes the taste that I want.

@@sunysyup1590 try sweet soy sauce dip. it's supposed to be for meats, but i love it with sushi. the salt is kinda part of the real flavor it shouldn't be removed or it doesn't get the same tang.

it adds umami flavor which is indescribable. you could also use a touch of mirin, or i suspect (and im about to try) a pinch of MSG.

thats easy bro, just have less salt the next day

@@lvateinn9189 what if I want Sushi the next day too? And the next? ;)

better keep the ratio but use less vinegar per cup of rice overall. or mix it up with korean gimbap that doesnt use this vinegar mix at all :p

The main recipe is 800 gr vinegar and 300 gr sugar . The recipe that he is making is a quarter of that . So 800/4 = 200 and 300/4 is 75

Yeah but his video shows 800 milliliters of vinegar while he measuring out 200 grams of vinegar, but verbally says 200 milliliters. not sure if it’s a 1 to 1 weight to volume ratio with vinegar but I’m just going to do it by weight. :)

Update: if anyone is interested in trying to make your own sushi vinegar, try this: vinegar 90ml, sugar 60g, salt 3g!!!

Same here, Way too salty must be a mistake in the measurements

Yeah thats similar to my ratio. I did 4tbsp red vinegar, 3 tbsp sugar 2 teaspoon of salt, probably even still a bit too salty I'll try 1tsp next time

I don't think u need the kumbu tbh, I guess he just used it for extra flavor