Quick guide to rice vinegar

I recommend using Japanese rice vinegar to season your sushi rice.

Why I don't use white vinegar

White vinegar has a lot of acid and is very strong or sharp in taste.

With the wide availability of Japanese vinegar there really is no need to use it.

The Japanese variety (fermented rice) is very mellow tasting and best suited for your sushi rice.

It is usually mixed with salt and sugar to make the vinegared rice mixture used in your sushi. Some recipes even throw in sake (I don't). Here is my simple recipe:

Seasoned vinegar recipe

Seasoned Vinegar for the busy sushi chef

If you're in a hurry or can't be bothered making your own vinegared rice solution (it is easy though!), then you can buy the vinegar already seasoned.

My favourite is by a company named Marukan. Apparently, they have been brewing their vinegar in Japan since 1649.

For a pittance ($2.99), I can get a large 24 oz bottle at my local Asian supermarket. This stuff can last up to two years in your cupboard.

However, making your own might still be the best option if you're concerned about controlling the amount of salt or sugar.
Return to sushi rice recipe from Guide to Rice Vinegar