Traditionally in making sushi rice sugar is not frequently added because the point of using sugar was to balance out the sourness of the vinegar. Combine vinegar sugar oil and salt in a small saucepan over medium heat.

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Then slowly add the lemon juice to the mix while still stirring.

Sushi rice vinegar sugar. To make seasoning take vinegar in a bowl add 2 tablespoons of sugar 1 teaspoon of salt and 1 piece of kombu seaweed. So a tiny pinch of sugar is good enough to offset. Remove from the heat.

This is a very basic seasoning mixture. Make the sushi vinegar. Let stand covered for 10 minutes.

Cook until water is absorbed and rice is tender 15-20 minutes. Mix it and let the solids dissolve completely before adding vinegar to sushi rice. To taste take a small ball of rice and dip it just slightly into the vinegar mix.

Start with the mix from the table above and then add sugar or salt to taste. Whisk until the sugar is completely dissolved. Or if you prefer.

Thoroughly mix the rice vinegar with salt and sugar while you stir it all in. Whisk until sugar and salt have dissolved about 2-3 minutes. To make sushi vinegar combine rice vinegar sugar and salt in a small saucepan and bring it to a boil over medium-high heat.

Now add vinegar when the rice is still warm. While the rice is cooking heat the rice vinegar sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Keep heating the mixture until the salt and sugar completely dissolve into the mixture.

Combine cooked rice with sugar-vinegar mixture. Instead of just pouring over it use a paddle to spread the vinegar throughout the rice evenly. Reduce heat to low.

Meanwhile in small bowl combine the vinegar sugar and. Best to use a saucepan on low heat. For 1300g 6 cups Sushi Rice 400g or 2 cups of raw sushi rice about 1200g or 6 cups of cooked rice 32g or 3 tbsp white granulated sugar.

Place the rice ball into your mouth and taste.

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