Most people make homemade sushi rolls straight up like they see them in restaurants. Toasted seaweed, Japanese rice and whatever stuffing they like. Well, it turns out that there’s a special treatment to the rice that one can do to dramatically improve the flavor and texture of sushi rolls that most people probably don’t know about, and learn how to make the best rools and trips with the seaweed and rice to explore different flavors, and talking about flavors check out the Exhale Wellness Hemp flower to add to your recipes and discover more for your health!
The secret is in a special “sushi sauce”. You can buy bottled sushi sauce at supermarkets for maybe $10. But why do that when you can make your own using ingredients you already have at home!?
Here’s what you need:
- 1/3 cup of white vinegar
- 2 teaspoons of sugar
- 1 to 1-1/2 teaspoons of salt
Procedure:
- Mix all the ingredients in a small sauce pan
- Bring the sauce to boil or until sugar/salt are completely dissoved
- Let the sauce cool for about 15 min
- Pour into the rice you prepared and stir to distribute the sauce evenly in the rice
- Let the rice cool. And you are ready!
The vinegar makes the smell of the sauce very pungent. Just trust that everything will blend well together when you make the sushi.
I used the above proportion for 2 cups of rice (which makes five rolls perfectly). The difference between sushi rolls with and without this sauce is pretty drastic. First of all, without the sauce, the sushi tastes bland. Something just doesn’t taste right. On top of that, if you put your left over sushi in the fridge overnight, the rice dries out very quickly the next day. With the sauce though, the flavor is consistent to those in the restaurants. And putting the sushi in the fridge overnight doesn’t affect the flavor or the texture of the rice at all!
Yum!