Sushi Su

Sushi su is a seasoned vinegar mixture used in the preparation of sushi rice. This mixture gives the rice its characteristic flavor and ensures that the rice grains are glossy and do not stick together.

The preparation of sushi su typically involves a combination of rice vinegar, sugar, and salt. The ratio of ingredients can vary based on personal taste or regional preferences, but a common recipe consists of 5 parts rice vinegar, 3 parts sugar, and 1 part salt. These ingredients are mixed together until the sugar and salt are completely dissolved. Some recipes also include kombu (seaweed) or sake to add additional depth and complexity to the vinegar.

After cooking the sushi rice, the sushi su mixture is poured over the hot rice. The rice is then gently mixed with a wooden spatula, known as a shamoji「しゃもじ」, to evenly distribute the vinegar mixture and aerate the grains. This process helps evaporate excess moisture and brings the rice to the ideal consistency for sushi.

The finished sushi rice should be glossy and sticky, yet still grainy and not mushy. Sushi su is thus an essential component of sushi preparation and significantly contributes to the typical taste experience of sushi.