# Sushi Vinegar

A classic sushi vinegar recipe used in a Michelin-star restaurant.

- Cuisine: Japanese
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 300 ml pure rice vinegar
- 180 gr sugar
- 72 gr salt
- 1 piece kombu

## Instructions

1. Add rice vinegar, salt, sugar, and kombu into a saucepan.
2. Heat the mixture while whisking until it reaches around 50 degrees Celsius.
3. Ensure the mixture never boils.
4. Verify the temperature with a thermometer.
5. Leave the kombu in the vinegar for one night.

## Equipment

- saucepan
- whisk
- induction cooktop
- thermometer

## Tips

- Do not boil the mixture.
- It is recommended to leave the kombu in the vinegar for one night.
- You can store sushi vinegar for about 2-3 months at room temperature, but refrigerate it during summer.

## Source

- Original video: https://youtube.com/shorts/6QPXyFFgbi4?si=iq7v6Tk1ckVTBfd2
- Recipe page: https://www.cliprecipe.com/recipe/941775f8-67ba-4196-b9eb-2bc04c7a209f
- Extracted: 2025-11-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt