Asian cuisine has gained wide popularity in our country. More and more housewives are trying to cook sushi and rolls at home. Rice vinegar is required to properly process rice. But if it is not at hand, then you can try to replace it with other available products.
What is Rice Vinegar
The birthplace of rice vinegar is China, where it appeared over 2000 years ago. And in the III-IV centuries BC. e. it was introduced to Japan. Initially, this product was used only by the upper strata of society, but after several centuries this product became so widespread that it became available to everyone. There are three types of rice vinegar: black, white, and red. Black is prepared from a mixture of long-grain and glutinous rice varieties with the addition of barley, wheat and rice husks. The process of making black vinegar takes 6-7 months and the result is a dark, thick and rich product. Red vinegar is made from rice that has been processed with red yeast. It has a tart, sweet taste with fruity notes. White vinegar is made from glutinous rice. It is the mildest of all vinegars.
Rice vinegar, unlike the acetic acid solution traditionally used in our country for making marinades, dressing salads, etc., has a mild taste. It is also known for its antibacterial properties. Japanese cuisine often contains raw fish and seafood, and using rice vinegar, Japanese cooks decontaminate them from bacteria and parasites and marinate them for further consumption.
Thanks to the dressing, sushi rice acquires the necessary viscosity and stickiness; its taste improves. And when making rolls, rice vinegar ensures strong adhesion of rice to a base of algae - nori. You can find vinegar at specialty Asian stores or supermarkets that have an Asian food section.
How to replace rice vinegar
Rice vinegar can be substituted with other types of vinegar on hand. This can be white wine, grape, regular table (only 6%) and apple cider vinegar. The taste of these products is much stronger, so they need to be added in small quantities.
To make grape vinegar sushi vinegar, use 1 tsp. sea salt and 3 tsp. white or cane sugar, pour 4 tbsp. vinegar and heat on a steam bath until the bulk ingredients are completely dissolved. The mixture cannot be boiled.
You can also make apple cider vinegar rice dressing by using 1 tbsp. liquid, 0.5 tsp. salt and 1 tsp. sugar, as well as 1, 5 tbsp. hot water. And if you mix 50 ml of 6% table vinegar with 50 ml of soy sauce, 20 g of sugar and heat a little, you get a very tasty marinade with a bright expressive aroma.
According to Japanese cooks, the best substitute for rice vinegar is a simple lemon juice and sugar mixture. The ratio of ingredients is selected according to taste. Rice seasoned with such a marinade has excellent taste and consistency.
