Rice vinegar for sushi. Homemade rice vinegar

Rice vinegar was first prepared more than two thousand years ago in China. In the 3-4 centuries BC, it appeared in Japan, from where it began to spread to other countries of the world. It was used as a seasoning for rice and was very expensive, so it was only available to the nobility. Since the 16th century, the sauce began to spread to the masses.

In Japan, its history is inextricably linked with sushi. According to traditions, they were prepared as follows: the fish was cut into pieces, sprinkled with salt and mixed with rice. Under the action of enzymes, the cereal released lactic acid. She canned the whole mass, gave it a sour taste and allowed the sushi to be stored for up to a year.

Rice sauce has a milder flavor than other types of vinegars. Its popularity is explained not only by its mild taste, but also by its antibacterial properties.

Rice Vinegar Recipe

Making it yourself is not easy, however, the result will please even gourmets. The taste of the homemade sauce almost perfectly replicates the taste of the original.

First you need to soak the rice in a sealed container for 4 hours, then put it in the refrigerator overnight.
In the morning, strain everything through cheesecloth, but do not squeeze.
For 250 ml of rice water, add 0.5 cups of sugar, stir it thoroughly until dissolved.
Next, cook the mixture for 20 minutes in a water bath. Cool and pour into a jar.
Add a quarter tablespoon of yeast per liter of liquid. Leave the mixture to ferment for 4-6 days.
When the bubbles completely disappear, you need to pour the mixture into a new clean jar and let it brew for another month.
After the expiration date, the mixture must be strained again and boiled before pouring into vessels. You can add beaten egg whites before boiling to remove any cloudiness.
Strain and bottle.

How to replace rice vinegar

For 4 tablespoons of grape vinegar, take a teaspoon of salt and three teaspoons of sugar. Place on the fire and cook until the sugar dissolves. The mixture should not boil. Cool.
Mix a tablespoon of apple cider vinegar with a teaspoon of sugar, half a teaspoon of salt and 1.5 tablespoons of hot water. Wait until the salt and sugar dissolve. Then you can add the mixture to the rice.
Mix 50 ml of 6% ordinary vinegar, 50 ml of soy sauce, 20 g of sugar until the latter is completely dissolved. Instead of the usual one, you can use a white wine or apple equivalent.
Squeeze lemon juice and add a little sugar to it.

Some people are concerned that alternative recipes may ruin the taste of the finished sushi. If you do not overdo it with the amount of sugar and salt, the difference will not be noticeable.

Making sushi

To prepare sushi with rice vinegar, follow these rules:

shrimp – 20 pcs.;
avocado – ? PC.;
cucumber - ? PC.;
wasabi – 3g.

water – 20 ml;
apple cider vinegar – 0.5 tbsp. spoons;
sugar – 0.5 teaspoon;
salt – 0.25 teaspoon;
lemon juice – 0.25 teaspoon.
pickled ginger;
sticks.

How to cook rice for rolls

Having purchased everything you need, we start cooking. You need to start with rice. Those who make their own sushi for the first time are wondering how to prepare sushi rice. In fact, rolls are prepared not only from special varieties of rice, but also from ordinary long or round rice, from which we often prepare classic pilaf, porridges, soups, etc. Boil it in the usual way. Those. First, rinse the rice well, about 5-6 times, so that the water becomes clean and transparent, then pour it into boiling water, which should be 2 times more (that is, two cups of boiling water per glass of rice). Cook until tender for 10-15 minutes over low heat, do not add salt.

How to prepare vinegar for rolls

You can season the rice only after it has cooled completely. It is not necessary to use special vinegar to soak rice. You can easily prepare a vinegar-based dressing for rolls yourself. To do this, you need to mix the specified amount of water, vinegar, sugar, salt and lemon juice in one container, mix well until the grains of sugar and salt dissolve. Then pour this dressing into the rice and mix with your hands or a spoon. You can first pour in half the dressing, stir and taste the rice, you also need to look at its consistency, it should not be “liquid”, but on the contrary, it is better if it is sticky.

How to make rolls at home

To prepare homemade rolls, place a sheet of nori on a board or bamboo mat, smooth side down. If you bought large sheets, cut them in half or into three parts. Then, with wet hands, take the seasoned rice and spread it over the surface of the nori, leaving a small gap (about 0.5-1 cm) on both sides. Place a thin strip of wasabi in the middle of the rice. By the way, you can buy wasabi powder (it must be diluted in equal quantities with water) or ready-made, liquid in tubes.

Preparing shrimp rolls

Now you need to start filling. Mainly used for sushi are eel, red fish, special omelette, crab sticks, etc. We will tell you how to prepare shrimp rolls. As a vegetable supplement, take avocado and cucumber. Peel the avocado and cut into thin long strips. The cucumber does not need to be peeled, if its skin is not bitter, also cut into thin strips.

Place avocado and cucumber in the middle.

Peel the shrimp (by the way, provided that they are boiled, raw ones must be boiled first), place on top of the cucumbers.

Now, probably, the most crucial moment is to roll the roll. It is best if you do this with a bamboo mat. First, connect the ends with your hands, and then lift the edge of the mat and roll the roll with gentle movements; you can lightly press it with the mat. If you don't have such a mat, you can use parchment, foil or even a towel, in a word, you can adapt.

Don't be alarmed if the roll doesn't turn out perfectly round at first. Small irregularities do not affect the taste. And in order to learn something, you need to practice properly. Make rolls at home more often, and then you will be able to quickly roll very neat round rolls.

Cut the finished shrimp roll into 4-6 pieces. This must be done with a wet, sharp knife, otherwise the rice will smear on the nori and the rolls will not look very neat.

The rolls should be served immediately after preparation. The serving must be supplemented with pickled ginger (it cleanses the mouth), wasabi (Japanese mustard is designed to kill microbes that may be contained in seafood) and soy sauce, which goes well with rice and emphasizes its taste. They eat rolls or sushi with special chopsticks.

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How to prepare rice vinegar for sushi and rolls

Rice vinegar is very popular in Asian, Japanese, and Chinese cuisines. This vinegar gives dishes a very interesting and piquant taste. You can easily make sushi rice vinegar yourself at home. Most often, this vinegar is made from rice wine or fermented rice. Now we will look at the preparation of rice vinegar for sushi, made from fermented rice.

Rice vinegar for sushi: beneficial properties

As everyone knows very well, sushi is now very popular among connoisseurs of delicious food. That is why many gourmets prepare this dish themselves, at home, trying to surprise and feed guests and relatives. But not everyone knows how to combine all the necessary ingredients correctly and does not always add something that you just can’t do without. Rice vinegar for sushi is just such an ingredient.

In addition to its taste, rice vinegar is very beneficial for the entire body. This product contains amino acids and other beneficial substances that help increase the body's resistance to disease. Also, rice vinegar is a powerful antibacterial substance.

How to make rice vinegar at home

You need to first soak the rice in boiled cold water for 4 hours.
When the rice has steeped, strain it through cheesecloth, cover the resulting liquid with a lid and refrigerate overnight.
The next morning you need to add sugar to this liquid; for a cup of such rice water you need 2 tbsp. spoons of sugar. Stir thoroughly.
Next, you will need a double boiler, if you don’t have one, a water bath will do, you should heat this mixture in it for about an hour, and in a double boiler for 20 minutes, then cool and pour into any container except metal.
Add half a teaspoon of fresh yeast, stir well and do not cover with a lid, but rather secure with gauze so that the future vinegar can “breathe”.
Place it in a warm place and stir once a day, as soon as bubbles stop appearing in the liquid, the vinegar is ready.
Before pouring vinegar into a bottle, it must be filtered through cheesecloth and boiled.

At the same time, it is not rice vinegar that is added to the finished rice for sushi, but a vinegar seasoning prepared on its basis (for 2 cups of dry rice):

3 tbsp. l. rice vinegar;
2 tbsp. l. Sahara;
1/2 tbsp. l. salt.

Mix everything thoroughly.

That's all! With this rice vinegar, the taste of your sushi will be simply incredible, since you prepared it with love yourself!

Making your own rolls at home

Choosing ingredients for rolls

What do you need to know to make rolls at home? First of all, you need to choose the right products for this dish. Let's figure out what you should pay attention to when choosing ingredients.

What kind of rice is best to use?

A special variety of Nishiki is used to prepare sushi. These are round, starchy grains that acquire a sticky consistency after cooking.

But it’s not always possible to buy Nishiki in our stores, so when choosing rice for rolls, give preference to the round-grain type.

Wasabi – paste or powder

Wasabi sauce, or Japanese horseradish, comes in two types - seyo and sawa. The most common is wasabi seyo. It is cheaper and therefore more accessible than sava.

It is best to buy powdered wasabi, which you just need to mix with water to the desired consistency. This way you will be sure that you have purchased a truly natural product without additional chemicals in the composition.

What is rice vinegar used for?

It is optimal to cook sushi with real Japanese rice vinegar. It's just perfect for flavoring and adding extra flavor.

How to choose the right nori

Nori is made from red edible seaweed. These leaves are divided into grades A, B and C. Grade A nori is considered the highest quality, it has a pleasant characteristic aroma and a strong elastic leaf structure.

What is good about ginger and its properties?

Choosing soy sauce

Well, what kind of rolls and sushi can there be without spicy soy sauce? This product gives the dish a special rich taste, juiciness and softness. In addition, it is very beneficial for health. It is important to eat natural sauce, which is prepared by natural fermentation of soybeans and wheat.

Pay attention to the composition stated on the soy sauce label. Only soy, wheat, salt, vinegar and sugar (sometimes garlic) should be present.

The subtleties of making rolls at home

To make delicious rolls with your own hands, you need to have some skills in this matter and know some subtleties. Our article is designed to help you understand the features of the process of preparing delicious rolls with a variety of fillings!

Cooking rice correctly

Well-cooked sushi rice is the basis of a real Japanese dish. It is better to take cereals with round, short grains.

So, we start by rinsing the rice in cold water until that cherished moment when it becomes crystal clear. As practice shows, this should be done about 7-10 times. Then we remove all the husks and floating grains.

Place the rice in a thick-walled pan, fill with cold water in a ratio of 1.5 parts water to 1 part cereal, cover with a lid. Bring to a boil over medium heat, then turn the burner to low and cook for 10 minutes. Turn off the stove and let the product brew for the same amount of time. There is no need to open the lid!

Making real rice dressing

We bring to your attention two of the most popular recipes for seasoning sushi rice:

Rice vinegar dressing. It’s not at all difficult to make a dressing for your rolls from rice vinegar and salt and sugar. For this you need 4 tbsp. Combine spoons of vinegar with two teaspoons of granulated sugar and the same amount of salt. Then the mixture should be heated over low heat so that the components dissolve in the vinegar. Sprinkle the warm mixture generously over the rice.
Apple cider vinegar dressing. Many housewives ask whether it is possible to use apple cider vinegar instead of rice vinegar, which is not always available, to make rolls at home? Of course you can! True, this deviation will slightly change the taste of the finished dish. So, heat 50 ml of 6% apple cider vinegar over low heat to a temperature of 40-45 degrees, add a tablespoon of water, 70 g. sugar and one and a half dessert spoons of salt. Mix thoroughly and remove from heat. Now the gas station is ready!

How to wrap rolls

It is advisable to have a bamboo mat in your roll kit at home. This is a small mat that makes the process of rolling sushi much easier.

Our assistant is a bamboo mat

Place the sheet of nori on the mat with the matte side facing up. The shiny part of the sheet should be in contact with the surface of the mat. We wet our hands in a bowl of acidified water, take a handful of rice, distribute it in an even layer of 0.5 - 0.7 cm over the surface of the nori. You need to leave strips about a centimeter wide on the top and bottom edges. Then add the filling according to the recipe. It could be fish, cheese, cucumbers, avocados, seafood.

At the same time, grab the edge of the mat with the edge of the seaweed and begin to roll it into a tight cylinder. A correctly formed roll should be sufficiently elastic, the filling in it should hold firmly and not fall out. Cut the sausage into two parts, and then divide each half into three more pieces of the same size using a clean, sharp knife soaked in water.

How to wrap rolls inside out

Some types of rolls are prepared by folding them with the rice facing out. These are dishes with fillings from several components, for example, Caesar or Philadelphia.

Let's start folding. To prevent rice grains from sticking to the surface of the bamboo mat, wrap it with stretch film. We place a sheet of nori on top, as we already know, with the shiny part down. We wet our hands in a bowl of acidified water and place a handful of rice on the seaweed, spreading it over the entire surface in an even, fairly thin layer. We wait a few minutes until the sheet gets wet and sticks firmly to the rice grains.

Now, holding the edges of the nori with your fingers, with a smooth movement we turn our structure over with the back side up. Place the filling on the sheet and roll up the roll, picking up the mat along with the nori with your fingers. The outside of the workpiece can be sprinkled with toasted sesame seeds or flying fish roe. It is necessary to cut the finished products with a sharp knife, generously moistened with the same water from the bowl.

Now, knowing some tricks and secrets about the process of making rolls, you can easily make them. There are many recipes for making rolls at home.

Famous Philadelphia rolls

The most common Japanese dish has the American name Philadelphia, due to the cheese used in the recipe. Philadelphia rolls are quite easy to make at home. You just need to have a certain set of products and desire.

sushi rice – 0.5 kg;
nori leaves – 6 pcs.;
rice vinegar – 60 g;
salmon fillet – 350 g;
Philadelphia cheese - 200 g;
salt – 25 g;
sugar – 10 g;
water – 2.5 tbsp.;
avocado.

Also in your arsenal you should have:

bamboo napkin;
cling film;
wasabi;
pickled ginger;
soy sauce;
wooden sticks.
We spread the rice prepared according to the technology in a thin layer on a sheet of seaweed, carefully turn the nori over, put cream cheese, slices of cucumber and avocado on top. Raise the near edge of the mat at the same time as the sheet of seaweed and cover the filling, then smoothly roll the mat.
Lay thinly sliced salmon fillets in an even layer on a bamboo carpet. We wrap our roll in this layer of fish.
Using a sharp knife dipped in acidified water, cut the workpiece into portions.
Place the rolls on a plate and garnish with wasabi and ginger. Serve soy sauce separately in a gravy boat.

Homemade baked rolls

We already have an idea of how to make Philadelphia rolls. Did you know that sushi can be baked and even fried?

round rice – 300 g;
nori leaves – 4 pcs.;
cream cheese – 100 g;
rice vinegar – 20 ml;
cheese sauce – 25 g;
mustard sauce – 30 g;
mussels – 200 g.

Place the cooked rice on a sheet of nori and roll it into a tube. Chop the mussels with a knife, add mustard and cheese sauce. On top of each roll we place a spoonful of mussel filling and a square of cheese. Preheat the oven to 200 degrees, place the baking sheet with the food and bake for 10 minutes until lightly browned.

Delicious hot rolls

Hot rolls or, as they are also called, Tempura, have a very original taste. Moreover, if you practice, your dish will turn out no worse than a restaurant one!

To prepare hot rolls at home, you need the following products:

sushi rice – 0.4 kg;
cream cheese – 200 g;
eel – 200 g;
salmon or salmon fillet (lightly salted) – 250 g;
fresh cucumber;
egg;
tempura flour;
nori sheet;
breadcrumbs;
Tobiko.
Place cooked rice on a sheet of nori, leveling it over the entire surface. Coat it well with cream cheese, sprinkle tobiko on top, lay out strips of fish and cucumber. Roll the roll using a bamboo mat.
Next, prepare the batter by mixing the egg with tempura flour. Dip the finished roll into it, roll it well in breadcrumbs and place it in a frying pan heated with sunflower oil.
Cut the roll fried on all sides into 5 pieces.

Preparing rolls with crab sticks

Usually salted and smoked fish, cucumbers and avocados, cheese, mussels, and shrimp are placed in sushi. But crab sticks are also used as an inexpensive and tasty filling. The dish with them turns out tender and juicy. Rolls with crab sticks can be prepared according to the recipe below.

nori seaweed;
sushi rice – 100 g;
rice vinegar – 35 g;
crab sticks – 3 pcs.;
soft cream cheese – 50 g;
fresh cucumber;
salt – 8 g;
sugar – 10 g.

Sprinkle the rice, laid out in an even layer on the surface of the nori, with dressing. Place cream cheese, sliced fresh cucumbers and strips of crab sticks on top. Using a bamboo mat, roll the roll tighter and cut the workpiece into pieces 3–4 cm wide.

Original Caesar roll

Do you think that only seaweed leaves are used to make rolls? You are wrong! This dish can even be prepared with pita bread! And a homemade Caesar roll recipe will tell you how to do it correctly.

thin pita bread;
chicken fillet – 300 g;
mayonnaise – 150 g;
hard cheese – 100 g;
loaf - 2 slices;
garlic – 3 cloves;
salad;
tomato;
vegetable oil;
salt, ground pepper.
Fry chicken fillet cut into thin strips in sunflower oil until light golden brown.
Divide the pita bread into four parts, grease each with a sauce made from mayonnaise and garlic.
Sprinkle with grated cheese, add lettuce leaves and thinly sliced tomato.
Cut the loaf evenly into cubes and fry in a frying pan until crispy. We place it there, on the pita bread.
Place the chicken on top and roll the sheets of pita bread into tubes. It turns out a rich and nutritious Caesar roll!

Let us also sit down at the table, take wooden chopsticks in our hands and, with a peaceful and joyful face, try an exquisite oriental dish homemade with our own hands! Enjoy your meal!

How to replace rice vinegar

Photo gallery: How to replace rice vinegar

Sushi and rolls are part of our daily life. Now you no longer have to go to a restaurant to try these Japanese dishes. All ingredients can be bought in the store. Homemade rolls and sushi are no worse than those you can taste in restaurants. But the necessary products, for example, rice vinegar, may not always be at hand. The Land of Soviets will tell you what to replace rice vinegar with.

Rice vinegar is one of the main ingredients in Japanese cuisine.. Rice vinegar originally originated in China, from where it was brought to Japan. In Japan, rice vinegar used to be available only to the privileged. It was only a few centuries later that ordinary people could also use rice vinegar for cooking.

In Japan, rice vinegar is very popular not only due to its mild taste, but also because of its antibacterial properties. If the Japanese menu constantly includes raw fish, then it should be made as safe as possible for further consumption. This is precisely why the Japanese constantly use rice vinegar to make rolls and sushi.

Rice vinegar for sushi is not always found on the store shelf. Therefore, we have to look for a way out of the situation and replace rice vinegar with something else. So what can you replace rice vinegar with?

Naturally, rice vinegar can be replaced with other vinegar. will suit you apple, wine or regular. But the thing is that rice vinegar has a very mild taste, so try not to overdo it with regular vinegar, otherwise you will ruin your sushi or rolls.

There are several recipes you can use to replace rice vinegar. Try to take 4 tbsp. l. grape vinegar, add 1 tsp. salt and 3 tsp. Sahara. Place the mixture on the fire and cook until the salt and sugar dissolve. Please note that the vinegar should not boil.

Another option to replace rice vinegar. You can mix 1 tbsp. l. apple cider vinegar, 1 tsp. sugar, 0.5 tsp. salt and 1.5 tbsp. l. hot water. Mix all ingredients and wait until sugar and salt dissolve.

How to make rice vinegar

This option for replacing rice vinegar is also possible: take 50 ml regular table vinegar (6%), 20 g sugar and 50 ml soy sauce. Stir the mixture until the sugar is completely dissolved. By the way, you can also use apple cider vinegar or white wine vinegar for this recipe.

If you are afraid that your substitution of rice vinegar will in any way affect the taste of the sushi, then you are mistaken. The main thing is add the vinegar you prepared in smaller proportions. But here everything depends only on your taste.

It is also worth considering that there are other options for replacing rice vinegar. Cooked sushi rice can be soaked in lemon juice diluted in water with a little sugar. With such impregnation, you may not even notice the difference in taste.

By the way, Rice vinegar can also be made at home. Of course, it will take a little fiddling, but the result will be worth it. So, let's tell you how to prepare rice vinegar. You will need sugar, yeast, white short grain rice, egg white and a piece of cotton cloth or gauze. First, soak the rice for 4 hours in a covered bowl. Then refrigerate the rice overnight. Strain the rice, but do not squeeze it. For every glass (250 ml) of rice water, add 3/4 of the same glass of sugar. Mix the sugar well until it is completely dissolved. Boil the mixture in a water bath for 20 minutes. After cooling, pour the mixture into a jar.

For 1 liter of mixture, add 1/4 tbsp. l. yeast. Leave the mixture to ferment for 4-6 days. The bubbles should completely disappear. Then pour the mixture into another clean jar and let it steep for a month. Then strain the mixture and boil it before bottling.

Because homemade rice vinegar is cloudy, it can be cleaned. To do this, just add beaten egg white before boiling. Then strain the mixture and you can bottle it.

How to make sushi vinegar

Rice vinegar in cooking - from sushi to salads and soups

Vinegar has become an indispensable ingredient in cooking; housewives often use it, without even suspecting that there are many varieties of the product: apple, wine, malt, balsamic and even rice - that’s what we’ll talk about today. How does it differ from its “brothers”, when did it appear and what can you cook with it?

History and geography of the product

Vinegar was used as a seasoning for rice during the preparation of sushi. The idea is that raw fish is mixed with salt and rice during the preparation process. A reaction occurs and the rice begins to release lactic acid. Acid plays the role of a preservative for fish, gives it “sourness” and extends its shelf life. But the whole process can drag on for a month. Rice vinegar allows you to avoid wasting time on lengthy fermentation, making sushi preparation lightning fast and without compromising the quality of the dish.

The product is obtained from different varieties through long-term fermentation. How and when people first learned to make vinegar from rice remains a mystery, but all traces lead to Asia. By the way, the countries of this region are still leaders in the production and supply of this invaluable ingredient to all continents.

Types and varieties

1) Black in demand in Chinese cuisine. It is obtained from a mix of long grain rice and some glutinous varieties. Then cereals are added to the resulting mixture: barley, rice husk, wheat. The combined mixture undergoes double fermentation, and the process extends for about six months. But in the end, a rich, thick product of a noble dark shade is born.

2) To get red variety, ordinary rice is mixed with special red yeast, after which the mixture begins to ferment.

3) White the species is obtained from the sticky white variety without any additives or other ingredients.

Briefly, the process of fermentation and the birth of vinegar looks like this: rice is soaked in water for a certain time, then the liquid is filtered and placed in the refrigerator. After a certain time, sugar is added to the liquid, heated, yeast is added and left to ferment in a warm place. The composition is stirred periodically, and when bubbles stop forming, it is strained, filtered, boiled, and the finished product is poured into containers.

Beneficial features

Unlike its “brothers”, it is not dangerous for the gastric mucosa, so it can be used for ulcers and gastritis. It improves digestion, which is why it is included in most diets for proper nutrition. Doctors have confirmed the presence of more than 20 useful amino acids in its composition, which remove toxins, block the action of free radicals (metabolic products in the body), which prolongs youth.

Rice vinegar rids the body of cholesterol and, with regular use, helps maintain blood vessels in excellent condition.

The product has virtually no restrictions on its use. Its consumption can only be limited by patients with diabetes and people with obvious allergies. The only thing worth paying attention to is the manufacturer. Both its usefulness and taste depend on the quality of the product’s production technology.

Taste qualities

Black has a rich taste and aroma. Flavor notes can vary from sweet to strong among different producers.
Red has a tart-sweet taste, it is filled with fruity notes and delights with a pleasant light aroma.
The white type is recognized as the softest and most delicate. It is much more tender than French wine.

If stored for a long time or improperly, the taste of the product may change, so strictly follow the manufacturer's instructions.

Use in cooking

Black is added to stews, and meat is also dipped into it. It successfully replaces balsamic vinegar due to its thickness and luxurious aromatic bouquet.

Red is added to sauces, soups, and noodles. It goes well with seafood dishes.

White is added to the deep fryer in which seafood will be fried. In Asia, white vinegar is used to marinate fish and season salads and sauces; it is an essential ingredient in sunomono salad dressing. And, of course, he plays a central role in the preparation of sushi, rolls and sashimi.

Rice vinegar is an extremely healthy and versatile product!

The history of the origin of rice vinegar goes back a little more than 20 centuries; it was then that it was created and prepared in China. And in the 3rd century BC, the Japanese began to actively use it in cooking, and it was from there that it began its journey to other countries of the globe.

At that time, not everyone could afford to use such a luxurious product, since it had a fairly high cost. It was used as a seasoning for culinary masterpieces with rice.

Over the years, rice vinegar began to be used for sushi rice. Following all the Japanese canons of those times, the recipe for creating sushi had the following sequence: raw fish was seasoned with salt and combined with rice. This combination of ingredients made it possible, using fish enzymes, to extract lactic acid from rice, which actually gave the fish a slightly sour taste and helped extend the shelf life of sushi to almost one year.

Sushi rice vinegar, unlike other vinegars, has a rather mild taste. In addition, this product has excellent antibacterial qualities, because many Japanese dishes are created from fresh fish. Rice vinegar is expensive, so you can easily make it at home.

For those who don’t know how to replace rice vinegar for sushi, let’s reveal a little secret: it can be regular wine, apple or table vinegar. But you need to remember that the above vinegars have a more pronounced sour taste, so you need to season sushi rice with them extremely carefully and in moderation.

How to make rice vinegar for sushi at home

It turns out that not everyone can buy ready-made rice vinegar for sushi in the store; it can be prepared at home. There are several alternative recipes for making rice vinegar for sushi.

For it you will need:

60ml grape vinegar;

3 tsp Sahara;

1 tsp salt.

All products are mixed and put on fire so that the bulk ingredients dissolve. But you can’t let it boil.

Another option for homemade rice vinegar is a combination of apple cider vinegar, hot water, sugar and salt.

In recent years, many fans of Asian cuisine have appeared in our country. Most people prefer to visit specialized restaurants, since many dishes are quite difficult to make at home due to the presence of special ingredients in the recipes. These include, for example, rice vinegar, which is often used in recipes. Some sushi lovers are interested in what they can replace such vinegar with in order to prepare them at home.

What does it represent?

In China, Japan and a number of other Asian countries, rice vinegar is one of the most commonly used products in the kitchen. It differs from other varieties of vinegar in its sweet, mild taste. China is considered the birthplace of rice vinegar, from where it gradually entered Japanese kitchen traditions. There are three varieties of the product: white, black, and red. Each of them has its own unique taste.

Black vinegar Made from brown rice to which bran is added. Standard production technology involves pouring grains into a clay pot, which is partially immersed in the ground. Water is poured into the pot and a special starter is added, for which boiled rice and yeast are used. In a pot warmed by the sun's rays, the fermentation process begins, which lasts up to six months. At the same time, glucose is produced from starch, which is converted into alcohol. And from alcohol we already get vinegar. After production, the acid usually matures for about six months. As a result, the manufacturer receives sweet black vinegar with a thick consistency.

The longer it sits, the thicker the consistency becomes and the darker the color becomes.

Red vinegar made from red rice varieties. For the fermentation process, water is used to which red yeast has been added. They are obtained by fermenting red rice with the help of a special mold fungus. They are very good for health as they contain substances that regulate cholesterol levels. And rice itself has a beneficial effect on the heart.

White vinegar It is considered a standard option when preparing various types of sushi or sashimi. It has an unusually mild taste. It is made from rice with a lot of gluten.

Alternative

A worthy alternative is grape vinegar. But the concentration of acid in it is quite high compared to its Asian counterpart, as a result of which the taste of the dishes will be different. In this regard, grape vinegar should be diluted to a concentration of 4%.

Next, it is poured into a cup (4 tablespoons), where salt (1 tsp) and sugar (3 tsp) are added. Then the liquid is put on fire and brought to a high temperature (but not boiled). The vinegar should be stirred continuously until the contents are completely dissolved.

You can also easily make an analogue of rice vinegar at home using soy-based sauce. List of required ingredients:

apple cider vinegar (4 tablespoons);
soy sauce (50 ml);
sugar (20 grams);
salt (5 grams).

To get the original taste of Asian dishes, it is advisable to add vinegar from rice rather than using various substitutes. This vinegar can be prepared at home.

How to do it yourself?

Let's look at a step-by-step recipe for making rice vinegar at home.

To do this, take a glass of rice, pour it into a suitable container, fill it with water and cover it with a lid. The container itself should be placed in a cool place overnight.
In the morning, pour the water from the container into the pan. This water will be the basis for making vinegar. You need to add 1 glass of sugar to it and put it on the stove for 15 minutes (do not bring the water to a boil).
Then you need to add 4 grams of yeast to this water and pour the resulting mixture into another container. The liquid should sit for several days. In this case, foam bubbles will actively form.
Fermentation takes place over 6 days. In this case, chemical reactions lead to the appearance of alcohol. And it, in turn, is converted into acid. The resulting composition should be poured into clean jars or bottles, which should be left alone for one month for the product to infuse.
When a month has passed, the contents of the bottles are poured into the pan. To improve the quality of the product, add egg whites to vinegar and then bring the mixture to a boil. When it cools, strain through gauze and pour into bottles. The result should be a product with a soft, delicate aroma and sweetish taste.
When preparing, mix the composition only with a wooden spoon. The prepared product is used not only for Japanese dishes, but also for salads, side dishes, and various soft drinks. Since this vinegar contains many amino acids, it is perfect for marinating meat.

Rolls

In order to make delicious rolls in your kitchen, you need to specially prepare rice. A portion of rice (400 grams) should be placed in boiling water and cooked for 10 minutes. After this, the cereal should be removed from the stove and allowed to stand for about 15 minutes.

The dressing is prepared from salt (10 grams), vinegar (60 milliliters) and sugar (40 grams), which are thoroughly mixed together. Then this dressing is dipped into cooked rice and mixed. You need to wait a little until the rice absorbs the sauce well, after which it can be used to create rolls.

Marinade

If you need to prepare a good marinade for meat or fish, but rice sauce is not available, you can replace it with apple cider vinegar. To do this, you need to take several small onions and cut them into thick pieces in the form of half rings. The meat is pre-prepared (it should be thawed and cut into pieces).

Then 150 milliliters of vinegar, 80 milliliters of oil (preferably choose unrefined), and chopped onions are placed in 0.5 liters of boiled water. The meat is lowered into the resulting composition so that it is completely immersed in the marinade. If necessary, you can add a little water.

After this, the container is covered with a lid and placed in a cool place. You need to marinate meat or fish for 6 hours. In a similar way, ginger and some other products are pickled using apple sauce.

Sushi

Many housewives dream of making sushi in their home kitchen, but do not know exactly what ingredients to use. Typically, they are prepared using rice, sauce for soaking it and seaweed. The following types of this product can be used as vinegar:

rice (ideal);
white grape or wine;
apple;
lemon juice.

When using wine vinegar, the dressing is prepared according to the method given above as a standard replacement for rice vinegar. It is worth considering that some people are allergic to grapes. Also, this product should not be consumed by all those who suffer from stomach problems (high acidity).

When using apple cider vinegar, the preparation method remains the same except for the proportions of the ingredients. For 1 tablespoon of vinegar you need to take salt (about 0.5 tsp) and sugar (about 1 tsp). Apple cider vinegar tastes much softer than its usual table counterpart, since sweet apples and wine are used in its production.

Rice is also often soaked in lemon juice. This is because rice sauce has a unique, mild flavor that is difficult to recreate with substitutes. Lemon juice with added sugar is very similar to this taste. And not everyone can distinguish it from real rice sauce.

At 2 tbsp. l. juice, take water in the same volume, sugar (1 teaspoon) and salt (half a teaspoon). All ingredients must be mixed and placed on the stove. You need to make sure that this mixture does not boil, otherwise its taste will change greatly.

Asian cuisine experts say that in order to make a quality substitute for rice vinegar when preparing dishes, you should not use balsamic vinegar. This is due to the fact that this product is made from different herbs, and therefore has a unique bright and rich taste, which is very different from rice.

The rice should be soaked in such a way that it gets only a slight sour taste. For this reason, it is also undesirable to use ordinary table vinegars. And when choosing the rice itself, it is not recommended to buy packaged versions or use steamed products.

To learn what rice vinegar is, watch the following video.

Gained fame in our country thanks to the growing popularity of Japanese cuisine. After all, it is this spice that is used as vinegar for preparing rice, which is part of rolls and sushi.

However, the availability of Asian sous is not widespread at the moment and ways may be needed to replace the overseas seasoning with similar ingredients without losing its beneficial qualities.

Finding an alternative is not a futile exercise for several reasons:

Most “spare” recipes are based on other types of vinegar (, etc.), so the body will easily receive a portion of the necessary amino acids.
The taste qualities when replacing one type with another practically do not change, unless the initial concentration of the solution is exceeded. Asian sous is soft and neutral, so the strength of alternative ingredients should not be higher than 3%-4%.
Substitute recipes, while preserving the features of the original, add new flavor notes and other components important to the body to the seasoning.

There are many interesting alternative ways to prepare this seasoning. Most of them are easy to do at home without major financial outlay.

What to replace: recipes from available products

An arsenal of substitutes is stored in every refrigerator or kitchen cabinet. Such commonly available products include lemon, soy sauce, vinegar, ginger, etc.

Apple and wine cider vinegar dressing

Despite the large number of substitutes, the most delicious for connoisseurs of Asian cuisine is still homemade rice vinegar or, “in a hurry,” store-bought.

This is interesting! The production and consumption of rice vinegar began two thousand years ago. Contrary to popular belief, the birthplace of this seasoning is not Japan, but China.

Rice vinegar is an unusual and unique product that is widely used in cooking, medicine and the beauty industry. It has a rich centuries-old history and many options for replacement. It is important that most analogues, along with the original, have a beneficial effect on the body, providing it with amino acids and other equally useful substances.