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sushi rice advice?


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sushi rice advice?

pinstripeprincess | | Mar 4, 2008 08:26 AM

i've taken to eating handrolls at home fairly frequently and had a question about seasoning the rice. my first try at it in years i used a morimoto recipe and instinctively adjusted it because it seemed like it would be too salty. recently i just followed it without thinking and the result has been an unfixable batch of salty liquid.

his recipe is practically a 1 to 1 ratio - sugar : mirin : sushi vinegar : 1/2salt

looking up more recipes i notice quite a bit of salt shows up in them generally. why is this? i found the salt to be so overwhelming that any sweet or sour tones are masked. adding more vinegar didn't even help a bit!