When everyday dishes get bored and you want something special, you don't have to go to a restaurant. Now on the shelves of shops you can see the products for cooking a variety of delicacies, including Japanese cuisine. However, it is not so easy to find one of the most important ingredients of Japanese dishes - rice vinegar. What can replace it?
Should I look for alternatives?
Rice vinegar - a product and rare, and quite expensive. It is not surprising that many cooks are thinking about completely eliminating it from the dish. However, this extreme measure will negatively affect the taste of home sushi or rolls. After all, this kind of dressing is used, mainly not to make rice viscous, as many people think (if it is cooked properly, it will be sticky enough anyway), but to give the dish an exceptional taste. Rice for sushi and rolls is very unleavened, as it is cooked without adding any spices, and vinegar contains sugar, salt and wine.
Among other things, it has antibacterial properties, which is very important when working with raw fish. Recently, thanks to a milder and savory taste compared to other types of vinegar, rice is becoming increasingly popular in Europe. It is used not only in Asian dishes, but also in the preparation of sauces, dressings, marinades for meat and even added to soft drinks.
What can replace rice vinegar in rolls?
If you cannot do without this refueling, it’s extremely difficult to find it in the stores or you want to save, what to do? Can I replace rice vinegar with regular? To be honest, without changing the taste is impossible. Apple or wine products in their pure form will give rolls or sushi a more sour, sharp taste. But the alternative is still there. If you add sugar and salt to various types of vinegar, their taste will be closer to the original. Consider a few recipes for cooking rice dressings. The technique will be the same, only the components will be different.
Use apple cider vinegar
- apple cider vinegar - 1 tbsp. l .;
- granulated sugar - 1 tsp;
- salt - ½ tsp;
- hot water - 2 tbsp. l
- wine vinegar - 4 tbsp. l .;
- sugar - 3 tbsp. l .;
- salt - 1 tsp.
- Table vinegar 6% - 50 ml;
- soy sauce - 50 ml;
- sugar - 1 tbsp. l
Wine or apple vinegar and nori
- vinegar - 2.5 tbsp. l .;
- granulated sugar - 2.5 st. l .;
- salt - ½ tsp;
- Nori - 1 sheet.
To prepare the vinegar solution in these ways, you need to mix all the ingredients in one container and put on the stove. Without boiling, heat until sugar and salt completely dissolve. In the case of nori, crushed algae should be added after the solution is heated, and then beat the mixture until homogeneous. Also in any of these recipes, you can add dry sea kale or orange zest.
Thus, the difference with this eastern dressing will be almost imperceptible. Pour boiled rice into one of these dressings and gently mix with a wooden spoon.
Ginger marinade or lemon juice
What else can replace rice vinegar for sushi? A good option is obtained from the marinade of ginger: it is also sweet and sour and goes well with rice. In addition, lemon juice can help. Take 2 tbsp. l juice, add 2 tbsp. l warm water and dissolve in it 1 tsp. sugar and ½ tsp. salt.
It is not necessary to replace the rice product with a balsamic one: it has a specific sharp taste that is able to interrupt the taste of the finished dish. It is also not recommended to use table 9% vinegar.
If you basically need an identical taste, try cooking rice vinegar yourself.
Homemade Rice Vinegar
Another alternative recipe that allows you to fully replicate the taste of the original. It is very laborious and time consuming, but the result will be worth it. You will not be able to distinguish this rice vinegar from what you buy at the store and also avoid fakes.
All container for cooking should be made of glass, should be mixed with wooden accessories.
- white rice (better "jasmine") - 300 g;
- dry yeast - 1 / 4-1 / 3 tbsp. l .;
- sugar - 800 g;
- egg white.
- Wash rice, cover with water. Insist 4 hours under cover.
- Store the dishes in a cool place overnight.
- The next day, strain through cheesecloth to make rice water. Pour into it a glass of sugar and stir until it dissolves.
- Boil the solution on steam (water bath) for 25 minutes, and then leave to cool.
- Pour into a glass jar and add yeast (1/4 tbsp per liter of liquid).
- Leave for a week to ferment.
- Transfer the solution to a clean jar. Gauze the necklace and place in a dark place for fermentation.
- Vinegar should be infused for a month or two at room temperature to the desired taste.
- Strain slightly turbid ready liquid, boil (for longer storage) and bottle.
It should make more than a liter of vinegar. To make it more transparent, add the egg white before the last boiling.
Home-made rice dressing will be fragrant, sweet, with a little sourness, very pleasant to the taste. The product is much softer and more delicate than apple or alcohol vinegar; In addition, it is rich in amino acids.
Thinking about what rice vinegar can replace, stop your choice, if possible, on the last - homemade - option. But even if you make a dressing for Japanese delicacies from other vinegars, this will in no way spoil your dish - it only slightly changes its taste.