At the moment, in any cafe in Russia you will definitely find such a dish as rolls and sushi. And you probably know that the main ingredient of this delicacy is rice. I will try to answer questions like " What is the mystery of rice vinegar?" And ""
Firstly, this is special sushi rice. He has specific properties, it contains a lot of vitamins and useful substances. But even all these qualities cannot help it become so tasty.
Secondly, to make the rice so desirable, it is mixed with a special mixture. There is nothing complicated about it and it consists of rice vinegar for sushi, sugar and salt.
Thirdly, this is the method of preparation and the use of only wooden objects in the cooking process.
So, what to do with rice vinegar when preparing rolls and sushi? It's simple, take 4 tablespoons of rice vinegar, 1.5 tablespoons of sugar and 1 teaspoon of salt. Stir and get a mixture that needs to be mixed with rice; you just need to sprinkle it and mix.
Read more about preparing rice for rolls and sushi here.
When you get tired of ordinary dishes and want something special, you don’t have to go to a restaurant. Now on store shelves you can see products for preparing a wide variety of delicacies, including Japanese cuisine. However, one of the most important ingredients is not so easy to find Japanese dishes- rice vinegar. What can replace it?
Rice vinegar is both a rare and quite expensive product. It is not surprising that many cooks are thinking about eliminating it from the dish altogether. However, this extreme measure will negatively affect the taste of homemade sushi or rolls. After all, this type of dressing is used mainly not to make the rice sticky, as many people think (if you cook it correctly, it will already be quite sticky), but to give the dish an exceptional taste. Rice for sushi and rolls is very bland, as it is cooked without adding any spices, and vinegar contains sugar, salt and wine.
Among other things, it has antibacterial properties, which is very important when working with raw fish. IN Lately, due to its milder and piquant taste compared to other types of vinegars, rice vinegar is becoming increasingly popular in Europe. It is used not only in Asian dishes, but also in the preparation of sauces, dressings, marinades for meat, and even added to soft drinks.
Since you can’t do without this gas station, and it’s extremely difficult to find in stores, or you want to save money, what to do? Is it possible to replace rice vinegar with regular vinegar? To be honest, it’s impossible without changing the taste. Apple or wine products in pure form will give rolls or sushi a more sour, sharp taste. But there is still an alternative. If you add to different kinds vinegars, sugar and salt, their taste will be closer to the original. Let's look at several recipes for making seasoning for rice. The technique will be the same, only the components will differ.
To prepare vinegar solution using these methods, you need to mix all the ingredients in one container and put it on the stove. Without bringing to a boil, heat until the sugar and salt are completely dissolved. In the case of nori, crushed seaweed must be added after the solution has been heated, and then the mixture must be beaten until smooth. You can also add dry seaweed or orange zest to any of these recipes.
Thus, the difference with a real oriental dressing will be almost invisible. Pour one of these dressings over the cooked rice and stir gently with a wooden spoon.
What else can replace rice vinegar for sushi? A good option will come from ginger marinade: it is also sweet and sour and goes well with rice. Lemon juice may also help. Take 2 tbsp. l. juice, add 2 tbsp. l. warm water and dissolve 1 tsp in it. sugar and ½ tsp. salt.
You should not replace the rice product with balsamic: it has a specific sharp aftertaste that can overwhelm the taste of the finished dish. It is also not recommended to use 9% table vinegar.
If you fundamentally want an identical taste, try making rice vinegar yourself.
Another alternative recipe that allows you to completely replicate the taste of the original. It is very labor-intensive and time-consuming, but the result will be worth it. You will not be able to distinguish this rice vinegar from the store-bought one and will also avoid counterfeits.
All containers for preparation should be made of glass, and mixing should be done with wooden utensils.
You should get more than a liter of vinegar. To make it more transparent, add egg white before the final boil.
Rice dressing prepared at home will be aromatic, sweet, with a slight sourness, and very pleasant to the taste. The product is much softer and more delicate than apple or alcohol vinegar; in addition, it is rich in amino acids.
Sushi is a popular dish that all housewives often make at home today. It is impossible to imagine it without a special dressing - sushizu in Japanese. We'll tell you how to do it further.
Classic recipe
Everyone loves sushi, but not many people know how to properly season the rice that is a component of this dish. How to make its classic version, we will consider further.
How to cook:
Simple vinegar makes any soaking of rice grains unique. We'll tell you how to do it further.
Ingredients:
Cooking time: 15 minutes.
Calorie content per 100 grams: 168 kcal.
How to cook:
Apple cider vinegar gives rice a unique taste and ensures good stickiness. It makes any dish easy to prepare.
Ingredients:
Cooking time: 20 minutes.
Calorie content per 100 grams: 169 kcal.
How to make sushizu:
Walnut is a wonderful ingredient for deliciously soaking rice. It adds piquancy and an unforgettable aftertaste. Let's look at how to make the nut sauce below.
Ingredients:
Cooking time: 20 minutes.
Cooking stages:
To get a fragrant Japanese delicacy, just use yeast. We will tell you below how to prepare sushizu with them.
Ingredients:
Cooking time: 20 minutes.
Calorie content per 100 grams: 175 kcal.
Preparation:
Many experts argue which makes the Japanese delicacy tastier: wine or apple cider vinegar. They are sure of one thing - they are both good.
Let's look at the steps for preparing a delicious dressing below.
Ingredients:
Cooking time: 20 minutes.
Calorie content per 100 grams: 173 kcal.
How to do:
Russian chefs today are experimenting in every possible way with preparing Japanese delicacies. This applies primarily to refueling. Below we will see how to make sushizu with lemon.
Ingredients:
Cooking time: 20 minutes.
Calorie content per 100 grams: 173 kcal.
How to cook:
Traditional Japanese seasoning can be replaced with wine, apple or table vinegar prepared according to certain recipes. It's easy to make your own rice vinegar if you want.
Rice vinegar is widely used in Japanese cuisine for cooking traditional dishes– sushi, raw vegetable salads, various sauces.
It is rich in amino acids, can neutralize lactic acid, leach the blood, and stimulate digestion. The seasoning has a characteristic light sour taste and aroma.
If you like sushi and make it often, learn how to make your own rice vinegar. To do this you will need short grain rice, sugar and dry yeast.
To ensure that the taste of the seasoning is as similar as possible to the original product, prepare it from several components according to special recipes.
Pour grape vinegar (4 tbsp), salt (1 tsp), sugar (3 tsp) into a small container and place on low heat. Heat the solution until all components are dissolved. Make sure the mixture does not boil. Do not use wine vinegar for these purposes if you are allergic to grape products or have increased acidity stomach.
You will need 1 tbsp. l. apple cider vinegar, 1 tsp. sugar, 0.5 tsp. salt and 1.5 tbsp. l. hot water. Pour everything into a glass and stir with a wooden spoon until the elements are completely dissolved.
Take 50 ml of 6% table vinegar, 20 g of sugar and 50 ml of soy sauce. Mix everything until the sugar and salt are completely dissolved.
Properly diluted lemon juice can reproduce the taste of rice vinegar. Only the native Japanese will determine the difference.
Pour 2 tbsp into a glass. boiled warm water, 2 tbsp. lemon juice, 1 tsp. sugar, 0.5 tsp. salt. Mix everything until the contents are completely dissolved. You can heat the mixture, but you cannot boil it.
Many people have concerns that alternative recipes will spoil sushi and rolls. Experienced chefs refute this opinion. They recommend not to overdo it with the amount of seasoning, then the result will please even gourmets.
Over the past decade, rice vinegar has gained widespread popularity in international cuisine. Today, this type of vinegar, the most common in Asia, is increasingly used in the preparation of European dishes.
The term "su" in Japan means "vinegar rice." This product originated in China more than two thousand years ago. It appeared in Japan around 4-3 centuries BC. There, rice vinegar was incredibly expensive, so it was popular only among the privileged strata of society. It appeared in the kitchens of common people around the 16th century.
At first, “su” was used as a seasoning for rice. Over time, the use of rice vinegar expanded and it began to be used in the process of preparing Japanese national dish- sushi. Initially, to prepare sushi, small pieces of raw fish were cut, salted and mixed with rice. After a certain time, the fish secreted enzymes, under the influence of which the rice produced lactic acid. That, in turn, contributed to the process of preservation of pressed fish. Such a natural “marinade” not only gave the dish a special soft and slightly sour taste, but also allowed it not to spoil for a long time. This process of fermented milk fermentation took a long time - from two months to a year. Therefore, in the 17th century, a new recipe for making sushi appeared, which was based on the use of rice vinegar. Thanks to this product, the duration of sushi preparation has not only been significantly reduced, but also the taste has been significantly enriched.
Typically, rice vinegar is made from rice wine or fermented rice.
Today there are three varieties of “su”: white, black and red.
Black sou is based on a mixture of glutinous and long-grain rice varieties, to which barley, wheat and rice husks are added. This mixture undergoes double fermentation, after which it is infused for seven months. The resulting vinegar is dark in color, thick and with a rich taste, which, depending on the preferences of the manufacturer, varies from sweet to stronger.
The preparation of red rice vinegar occurs by fermenting red yeast rice, that is, rice that has been pre-treated with red yeast. Its aroma and taste are distinguished by fruity and tart-sweet shades.
White vinegar is made from glutinous rice and has the mildest flavor. In its subtlety and tenderness, white rice vinegar surpassed even the famous French white wine vinegar.
By the way, despite the complexity of preparing rice vinegar, it can be made at home. The main condition is to use high-quality rice. To prepare, you need to wash 300 grams of rice in cold water, place in a ceramic or glass container and add 1.2 liters of water. Place the dishes in a warm place for about 4-5 hours, and then move them to a cold place for several days. After a few days, strain the rice, add 900 g of sugar to the resulting liquid, mix well until it is completely dissolved and place the solution in a steam bath for half an hour. Remove from heat and let cool, then pour it into a two-liter jar and add a third of a tablespoon of yeast. Leave the vinegar to ferment for a week, then pour it into a wine container, cover the top with gauze and leave it to ferment for another month. Just before use, the resulting rice vinegar can be filtered again and poured into small containers.
"Su" is ideal as a seasoning. It is often used for marinating various seafood and is included in many sauces. They are great for dressing salads and all kinds of fish and meat dishes.
In general, the use of rice vinegar depends on its type. Black sous, for example, is ideal for eating with meat and preparing stews. Red sous is often seasoned in soups, noodles and seafood dishes, while white vinegar is suitable for preparing sashimi and sushi, for marinating fish and is an indispensable ingredient in oriental sunomono salad dressing. Also, using white “su”, deep fat is prepared for frying seafood.
The use of rice vinegar is not limited to cooking. It is also used in medicinal purposes. Japanese scientists have discovered that “su” contains a number of amino acids important for the body - histidine, leucine, valine, lysine, phenylalanine, isoleucine and alginine.
In addition, as in any yeast fermentation product, “su” contains minerals and vitamins, in particular calcium, phosphorus and potassium. This dressing, which is very popular in the East, helps improve digestion and has a beneficial effect on the functioning of the cardiovascular system.
Today, the market is replete with all sorts of unnatural products and fakes, so you need to be careful when buying rice vinegar. Do not neglect to carefully study the packaging and carefully read what ingredients the product is made of. Surrogate rice vinegar contains a large number of chemical additives harmful to the body.
In addition, people suffering from gastritis, diabetes, obesity, hypertension and kidney disease should not get carried away with rice vinegar.
