Читать книгу Sushi Secrets - Marisa Baggett - Страница 14

Sushi Rice Dressing

Nothing about this super potent dressing should tempt you to eat it on its own. Yet when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.

PREP TIME: 5 MINUTES

MAKES ABOUT 1 CUP (250 ML)

¾ cup (185 ml) rice vinegar

⅓ cup (70 g) turbinado sugar (raw sugar), finely ground

3 teaspoons sea salt

Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.