Many good friends who make their own sushi are asking what sushi vinegar can be exchanged for. In fact, if you don't buy sushi vinegar, you can use ordinary vinegar instead. The basic function of sushi vinegar is to reduce the viscosity of rice, which can make rice not stick to your hands and cover up the taste of stars. Even sushi restaurants taste faster, and white rice vinegar can achieve similar effects.
You can mix sugar, salt and white rice vinegar in the ratio of 5: 1: 10 to make a substitute for sushi vinegar. Generally, 50ml sushi vinegar must be put in the rice cooked with 200ml raw rice. According to this ratio, people can add sushi vinegar to the freshly cooked white rice, stir it evenly and cool it.
Apple vinegar beverage refers to a healthy beverage made of vinegar made from fruit juice mixed with raw materials such as fruit juice. Not the seasoning in the kitchen. Apple vinegar mixed with fruit juice can make the taste sweet in acid and sweet in acid, which not only eliminates the raw vinegar taste of apple vinegar, but also contains the sweetness of fruit juice and tastes very delicious. The high-temperature sterilized apple vinegar drinks sold in the market do not lose weight. Experiments show that only energetic persimmon vinegar can reasonably prevent fat accumulation.
The rice is cooked. If the white rice is softer, it can be stewed for another ten minutes. Stir in sushi vinegar while it is hot, and cool to 15℃. Sushi rice must be evenly stirred, otherwise the rice without vinegar will harden if it is left for a long time. After mixing evenly, be sure to put it in a naturally ventilated place or blow it with an electric fan to cool it. Sushi will be made immediately after blowing and drying. Sushi rice must be dried and thoroughly cooled before it can be wrapped, otherwise the laver will be steamed and softened when heated, causing ductility, and the sushi restaurant will not achieve the desired taste.