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–+ servings
A jar with vinegar labeled sushi vinegar with prepared sushi in the back ground.
Rachel Koller

Sushi Vinegar

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Try homemade sushi rolls with quick, tangy Sushi Vinegar. Inexpensive, easy to make and long-lasting when refrigerated, it’s perfect for your next sushi night!
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 2 1/2 cups
Course: Condiments & Sauces
Calories: 26

Ingredients
  

  • 2 cups white vinegar
  • 1 ¼ cups sugar
  • ¼ cup salt white sea salt or table salt

Method
 

  1. In a 2-quart sauce pan, heat vinegar, sugar, and salt on medium heat. Stir occasionally.
  2. Heat until sugar and salt are fully dissolved, about 5-10 minutes.
  3. Allow the mixture to cool slightly, then transfer it into a quart jar with a lid.

Nutrition

Serving: 1gCalories: 26kcalCarbohydrates: 6gSodium: 708mgSugar: 6g

Notes

  • When cooled, use 1 cup of Sushi Vinegar for every 8 cups of rice.
  • The mixture does not need to boil. Boiling may increase the vinegar smell.
  • Choose a salt that is white in color. Pink salt can alter both the hue and clarity.
  • Properly stored in the fridge, it can remain good for over a year.
  • What a more subtle vinegar? Start with 3/4 cup sushi vinegar and increase if desired. You can also replace the white vinegar with unseasoned rice vinegar. This will lighten the sharpness.

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