When you get tired of ordinary dishes and want something special, you don’t have to go to a restaurant. Now on store shelves you can see products for preparing a wide variety of delicacies, including Japanese cuisine. However, one of the most important ingredients is not so easy to find Japanese dishes- rice vinegar. What can replace it?
Should we look for alternatives?
Rice vinegar- the product is both rare and quite expensive. It is not surprising that many cooks are thinking about eliminating it from the dish altogether. However, this extreme measure will have a negative impact on taste qualities homemade sushi or rolls. After all, this type of dressing is used mainly not to make the rice sticky, as many people think (if you cook it correctly, it will already be quite sticky), but to give the dish an exceptional taste. Rice for sushi and rolls is very bland, 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 softer and spicy taste Compared to other types of vinegars, rice vinegar 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?
Since you can’t do without this gas station, and it’s extremely difficult to find in stores, or you want to save money, what to do? Is it possible to replace rice vinegar with regular vinegar? To be honest, it’s impossible without changing the taste. Apple or wine products V pure form will give rolls or sushi a more sour, sharp taste. But there is still an alternative. If you add to different kinds vinegars, sugar and salt, their taste will be closer to the original. Let's look at several recipes for making seasoning for rice. The technique will be the same, only the components will differ.
Using apple cider vinegar
- Apple vinegar- 1 tbsp. l.;
- granulated sugar - 1 tsp;
- salt - ½ tsp;
- hot water- 2 tbsp. l.
Grape vinegar
- vinegar- 4 tbsp. l.;
- sugar - 3 tbsp. l.;
- salt - 1 tsp.
6% vinegar
- table vinegar 6% - 50 ml;
- soy sauce- 50 ml;
- sugar - 1 tbsp. l.
Wine or apple cider vinegar and nori
- vinegar - 2.5 tbsp. l.;
- granulated sugar - 2.5 tbsp. l.;
- salt - ½ tsp;
- nori - 1 sheet.
To prepare a vinegar solution using these methods, you need to mix all the ingredients in one container and put it on the stove. Without bringing to a boil, heat until the sugar and salt are completely dissolved. In the case of nori, crushed seaweed must be added after the solution has been heated, and then the mixture must be beaten until smooth. You can also add dry milk to any of these recipes. seaweed or orange zest.
Thus, the difference with a real oriental dressing will be almost invisible. Pour one of these dressings over the cooked rice and stir gently with a wooden spoon.
Ginger marinade or lemon juice
What else can replace rice vinegar for sushi? A good option will come from ginger marinade: it is also sweet and sour and goes well with rice. Lemon juice may also help. Take 2 tbsp. l. juice, add 2 tbsp. l. warm water and dissolve 1 tsp in it. sugar and ½ tsp. salt.
You should not replace the rice product with balsamic: it has a specific sharp aftertaste that can overwhelm the taste ready-made dish. It is also not recommended to use 9% table vinegar.
If you fundamentally want an identical taste, try making rice vinegar yourself.
Homemade Rice Vinegar
Another alternative recipe that allows you to completely replicate the taste of the original. It is very labor-intensive and time-consuming, but the result will be worth it. You will not be able to distinguish this rice vinegar from the store-bought one and will also avoid counterfeits.
All containers for preparation should be made of glass, and mixing should be done with wooden utensils.
Ingredients:
- white rice (preferably jasmine) - 300 g;
- dry yeast - 1/4-1/3 tbsp. l.;
- sugar - 800 g;
- egg white.
Preparation:
- Wash the rice and add water. Leave for 4 hours covered.
- Place the bowl of rice in a cool place overnight.
- The next day, strain through cheesecloth to obtain rice water. Pour a glass of sugar into it and stir until it dissolves.
- Steam the solution in a steam (water bath) for 25 minutes and then leave to cool.
- Pour into a glass container and add yeast (1/4 tbsp per liter of liquid).
- Leave for a week to ferment.
- Pour the solution into a clean jar. Tie the neck with gauze and place in a dark place for fermentation.
- The vinegar should sit for a month or two. room temperature to the desired taste.
- Strain the slightly cloudy prepared liquid, boil (for more long storage) and bottle it.
You should get more than a liter of vinegar. To make it more transparent, add egg white before the final boil.
Homemade rice dressing it will be aromatic, sweet, with a slight 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.
Traditional Japanese seasoning can be replaced with wine, apple or table vinegar prepared according to certain recipes. It's easy to make your own rice vinegar if you want.
Where is rice vinegar used?
Rice vinegar is widely used in Japanese cuisine for cooking traditional dishes– sushi, salads raw vegetables, various sauces.
It is rich in amino acids, can neutralize lactic acid, leach the blood, and stimulate digestion. The seasoning has a characteristic light sour taste and aroma.
How to make rice vinegar in your kitchen
If you like sushi and make it often, learn how to make your own rice vinegar. To do this you will need short grain rice, sugar and dry yeast.
- Pour 1 cup of rice into a jar and add 0.25 liters of water and leave in the room for 4 hours. Place the mixture in the refrigerator and keep it there overnight.
- The next day, strain the rice, but do not squeeze it out.
- Pour the liquid into a glass and add warm water to the top.
- Add 4 tbsp to the solution. sugar and dissolve it, stirring the syrup with a wooden spoon.
- Place the container with liquid on water bath. Wait until the water in the water bath boils and keep the bowl with the syrup there for 20 minutes, then remove.
- Cool the broth, pour into a jar, add 1/3 tsp. dry yeast and stir.
- Cover the jar with gauze and leave to ferment for a week. Do not cover the jar with a lid to allow air to flow freely to the yeast bacteria.
- After about a week, the fermentation process will end and there will be no more bubbles in the solution.
- The solution should be infused for a month.
- Filter the solution and boil. The mixture should be cloudy, this is its normal color.
- To clarify, you can add beaten egg white to the solution while boiling, and then filter again.
- Pour the finished product into glass containers and place in the refrigerator.
Rice Vinegar Substitute Recipes
To ensure that the taste of the seasoning is as similar as possible to the original product, prepare it from several components according to special recipes.
Grape vinegar seasoning
Grape vinegar(4 tbsp), salt (1 tsp), sugar (3 tsp) pour into a small container and place on low heat. Heat the solution until all components are dissolved. Make sure the mixture does not boil. Do not use wine vinegar for these purposes if you are allergic to grape products or have increased stomach acidity.
Apple Cider Vinegar Seasoning
You will need 1 tbsp. l. apple cider vinegar, 1 tsp. sugar, 0.5 tsp. salt and 1.5 tbsp. l. hot water. Pour everything into a glass and stir with a wooden spoon until the elements are completely dissolved.
Seasoning made from table vinegar and soy sauce
Take 50 ml of 6% table vinegar, 20 g of sugar and 50 ml of soy sauce. Mix everything until the sugar and salt are completely dissolved.
Lemon juice seasoning
Properly divorced lemon juice will be able to reproduce the taste of rice vinegar. Only the native Japanese will determine the difference.
Pour 2 tbsp into a glass. boiled warm water, 2 tbsp. lemon juice, 1 tsp. sugar, 0.5 tsp. salt. Mix everything until the contents are completely dissolved. You can heat the mixture, but you cannot boil it.
Many people have concerns that alternative recipes will spoil sushi and rolls. Experienced Chefs refute this opinion. They recommend not to overdo it with the amount of seasoning, then the result will please even gourmets.
Rice vinegar is used in many dishes, but finding it in stores can be very difficult. And such a product is not cheap. However, this is not a reason to give up the idea of pampering your loved ones with unusual delicacies. What can replace rice vinegar?
Ingredients
Vinegar 50 milliliters Soy sauce 50 milliliters Sugar 20 grams
- Number of servings: 1
- Cooking time: 5 minutes
What is rice vinegar used for?
Rice vinegar is a key ingredient in Japanese cuisine. If you prefer to make rolls and sushi with your own hands, you cannot do without this ingredient.
Firstly, it has a very delicate, subtle taste that perfectly highlights the dish. Secondly, this vinegar has antibacterial properties. This is very important, because sushi and rolls often contain raw fish.
Inexperienced cooks sometimes replace rice vinegar with wine vinegar, apple cider vinegar, or even regular vinegar. This is where they make a mistake, since the taste of these seasonings is very different and can easily ruin the dish. There are several different recipes making an excellent alternative to rice vinegar.
50 ml table vinegar;
50 ml soy sauce;
20 g sugar.
Combine all ingredients in one container and stir until the sugar is completely dissolved.
4 tbsp. l. grape vinegar;
3 tsp. Sahara;
1 tsp. salt.
Mix the ingredients and place the mixture on slow fire. Stir it until the salt and sugar dissolve, but do not bring the mixture to a boil. Give the finished sauce time to cool and brew.
1 tbsp. l. apple cider vinegar;
1.5 tbsp. l. boiling water;
0.5 tsp. salt;
1 tsp. Sahara.
Stir the ingredients until the salt and sugar dissolve and a homogeneous liquid forms. There is no need to heat the sauce for this recipe, but it is important to use very hot water so that the ingredients “play” together.
It is important to maintain the exact proportions in each recipe, otherwise you will not achieve the desired taste. Add salt and sugar by level teaspoons. When pouring vinegar or soy sauce, do not rely on your eye, but use a measuring cup or kitchen scale. Take your time mixing the seasoning. Poorly dissolved particles of salt or sugar will ruin all your efforts.
Now you know how to replace rice vinegar. Choose a recipe to suit your taste and start cooking. Be sure to pamper your loved ones delicious rolls and sushi, because the homemade version of these dishes is more soulful than the restaurant version.
Traditional dishes of Japanese cuisine appeared on our tables not so long ago, but in such a short time they managed to fall in love with many. Some people prefer to visit restaurants, immersing themselves in the atmosphere Japanese traditions, others like to prepare sushi and rolls themselves in their kitchen.
An indispensable component of these overseas dishes is rice vinegar. Sometimes it is difficult to find it in the nearest supermarket due to its high cost, but this is not a reason to refuse dinner. This ingredient is very easy to prepare yourself or replace with other products.
Rice vinegar is used to prepare all kinds of sauces and dressings, for vegetables and fish dishes. This unique product with a piquant sourness and light aroma, it not only gives dishes an incredible taste, but also replenishes the reserve of important amino acids, improves digestion and alkalizes the body.
How to replace rice vinegar: recipes from available products
The specific flavor notes of rice vinegar can be replaced with other vinegars and seasonings if desired. If you try really hard, even gourmets won’t be able to notice the substitution. In addition, wine, apple and other vinegars are more budget-friendly ingredients.
Grape vinegar dressing
- Combine sugar (6 tbsp), salt (2 tsp), red grape vinegar (8 tbsp).
- Pour the mixture into a small saucepan and place over low heat.
- Heat and stir the solution until all ingredients are dissolved.
- Do not bring the liquid to a boil under any circumstances.
- Cool and use as rice vinegar.
On a note! Grape vinegar often causes allergic reactions and stomach irritation, so if you are prone to food allergies and increased acidity stomach, it is better to use other alternative substitutes.
Apple Cider Vinegar Seasoning
- You will need hot water (3 tbsp), sugar (2 tsp), salt (1 tsp), apple cider vinegar (2 tbsp).
- Combine all ingredients in a glass and stir them thoroughly.
- Once the salt and sugar have completely dissolved, the vinegar will be ready for use.
Dressing based on soy sauce and table vinegar
- Take 25 mg table vinegar (6%), 25 g soy sauce and 10 g sugar.
- Dissolve the ingredients and add to the dish instead of rice vinegar.
Lemon juice dressing
- Pour into any container warm water(4 tbsp), lemon juice (4 tbsp), sugar (2 tsp), salt (1 tsp).
- Mix the ingredients until a homogeneous liquid is obtained.
- If the salt does not dissolve well, the mixture can be slightly heated on a gas stove.
Dressing with nori seaweed
- Take two sheets of nori and grind them with a blender until you have a powder.
- Mix 5 tbsp. l. any vinegar you have with 1 tsp. salt and 5 tbsp. l. Sahara.
- Heat the mixture until completely dissolved.
- Add nori to the resulting dressing and stir everything well.
Important! Only nori seaweed is suitable for this dressing; kelp will give the food a bitter aftertaste.
Homemade rice vinegar
If you love Japanese cuisine so much that you often start making sushi yourself, you shouldn’t spoil the uniqueness of the recipes with substitutes for rice vinegar. It’s quite easy to prepare, and the cost will be much less than the store-bought version.
To prepare vinegar you will need the following ingredients:
- 200-250 g short grain rice
- 250 mg boiled water
- 1/3 tsp. dry yeast
- 100 g sugar (4 tbsp)
Cooking steps:
- Place the rice in a glass bowl or tray.
- Add water to the rice and let this mixture sit for about 4 hours.
- Then place the bowl of rice in the refrigerator for 12 hours, preferably overnight.
- In the morning, place the rice in a sieve lined with a clean cloth and remove the liquid. You should have exactly 250 mg. If it turns out less, bring the volume of liquid to the original amount.
- Place the rice infusion in a water bath, add sugar to it.
- When the water under the rice syrup boils, set it aside for 20 minutes and then remove it from the heat.
- Cool down rice water, pour it into glass jar and add yeast to it.
- Cover the jar with gauze and leave the rice syrup for a week to allow the fermentation process to take place.
- After bubbles stop appearing on the surface, leave the syrup for another 25-30 days.
- After this time, strain the rice syrup and boil.
- After cooling, you will get natural rice vinegar.
On a note! The syrup usually turns out a little cloudy, but this is easy to fix. While boiling, add the beaten egg white to the syrup, then strain the liquid again.
What should not be substituted for rice vinegar or how not to spoil sushi?
Experienced sushi chefs strongly do not recommend using balsamic vinegar as a substitute. Its recipe calls for the use herbs, which can distort the taste of rice and dishes made from it. As a result, instead of light sourness, you get a bouquet of herbs.
Also, you should not use 9% table vinegar to prepare substitutes for rice vinegar. This will add excess acidity and a strong acetic acid flavor to the dish.
Most people are skeptical about rice vinegar substitutes, believing that they spoil the taste of sushi. But sushi experts refute this point of view. Skillful preparation of rice vinegar analogues and their correct use will give your dishes real taste Japanese cuisine.
Gained fame in our country thanks to the growing popularity of Japanese cuisine. After all, it is this spice that is used as vinegar for preparing rice, which is part of rolls and sushi.
However, the availability of Asian sous is not widespread at the moment and ways may be needed to replace the overseas seasoning with similar ingredients without losing its beneficial qualities.
Finding an alternative is not a futile exercise for several reasons:
- Most “spare” recipes are based on other types of vinegar (, etc.), so the body will easily receive a portion of the necessary amino acids.
- The taste qualities when replacing one type with another practically do not change, unless the initial concentration of the solution is exceeded. Asian sous is soft and neutral, so the strength of alternative ingredients should not be higher than 3%-4%.
- Substitute recipes, while preserving the features of the original, add new flavor notes and other components important to the body to the seasoning.
There are many interesting options alternative way preparing this seasoning. Most of them are easy to do at home without major financial outlay.
What to replace: recipes from available products
An arsenal of substitutes is stored in every refrigerator or kitchen cabinet. Such commonly available products include lemon, soy sauce, vinegar, ginger, etc.
Apple and wine cider vinegar dressing
Despite a large number of substitutes, the most delicious for connoisseurs of Asian cuisine is still homemade rice vinegar or, “on a quick fix", purchased.
This is interesting! The production and consumption of rice vinegar began two thousand years ago. Contrary to popular belief, the birthplace of this seasoning is not Japan, but China.
Rice vinegar is an unusual and unique product that is widely used in cooking, medicine and the beauty industry. It has a rich centuries-old history and many options for replacement. It is important that most analogues, along with the original, have beneficial influence on the body, providing it with amino acids and other equally useful substances.
