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Maori Murota

Sushizu

Sushi Vinegar

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Preparation info
    • Difficulty

      Easy

Appears in
Tokyo Cult Recipes
Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About

Ingredients

  • 300 ml (10½ fl oz) rice vinegar
  • 6 tablespoons white sugar

Method

Heat all the ingredients in a saucepan on a low heat, stirring to dissolve the sugar and salt. Just before it comes to the boil, remove from the heat and keep in a container (with the kombu left in) in the refrigerator.

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