Answer:
Mix 3 tbs of rice vinegar and 1/2 tsp of salt. Bring the mixture to a boil over low warmth. Then, add 2 tbs sugar and turn stale the heat now. When the sugar is completely dissolved, Sushi vinegar is ready to use. Use this mixure for 2 cups of rice.
You can adjust the amount of sugar and/or vinegar according to your partiality.
Japanese girl :)
Whatever you want to hear.
maybe a table spoon
It depends on how much rice you have. You should take sushi or rice wine vinegar, first. I use only few splashes within my batch of COLD sushi rice and later only supply more if it seems similar to it needs it. You can bring up to date when it's right because the rice gets REALLY sticky.
Just enough to brand name it slightly sticky. It has to know how to stick to the nori.
I use roughly speaking 1 ounce per cup of cooked rice.
~Morg~
to love
this is one entry that only tang can answer for you , but start with a crash or two.
according to the sushi rice packet you use 4 tblspns of rice vinegar or 6-8 tblspns of sushi vinegar. That is next to 2 cups of sushi rice
one tea spoon for sushi rice
it's actually a mixture of sushi and a bit bit of sugar you need to mix it into the rice while it is hot and next cool off the rice unbelievably quickly. That agency the vinegar mixes with the rice and make it nice and sticky. But for the amount, you would need to do it to love, I usually make my vinegar mixture within a glass measure cup and pour some and mix, pour some more and mix and then essence.
More Questions & Answers...