Sushi Vinegar
4 Cups Rice Vinegar
½ Cup Sake* (Optional)
4 0z Salt
2 oz Sugar
2 kombu Seaweed leaves(optional)
**Note: Each Vinegar recipe is different Depending on the Sushi chef. This is each sushi Chef most guarded secret. Keep trying your own versions till you get a recipe that complements the rice.(Try More or less salt, sugar, or some dashi for a differant flavor) Bad vinegar will make or break your sushi.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sake (optional), sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar and salt dissolves. (This step is optional some chefs heat some don’t. If you decide not to heat your vinegar stir until sugar and salt dissolves.) Add Kombu. (Dried Seaweed) Cool the vinegar mixture. For at Least 4 hours. (24 Hours Is Better)