Sushi Vinegar

Preparation info
  • Makes

    750 ml

    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 750 ml (26 fl oz/3 cups) rice wine vinegar (preferably yokoi shira-yuri)


Combine all the ingredients together in a container and stir to dissolve the salt and sugar. Leave for 3 days, then remove the kelp. Store in an airtight container in a cool dark place until required.