Finally got Akazu red vinegar. Need a good ratio for making sushi rice. Any suggestions?

3 comments

1. With great vinegar, you can do no wrong. Just drizzle it on your rice. Too much, not a problem. Too little, add more.

   Some people like to add sugar to it to sweeten it up, but I don’t think it needs it.

2. Looking at [this](https://mikurasu.shop-pro.jp/?pid=150752091), it looks like an artisanal barrel aged akazu with 4.4% acidity. Probably would keep it simple with just sugar/salt/vinegar, omit the sake. I’m not sure what you mean by “concentrate” but I don’t think it’s meant to be diluted. If it comes off as too strong, just use less volume per unit mass of dry rice.

   A ratio I find myself modeling mine around is [Taku’s](https://www.youtube.com/watch?v=JfW9nSqy_3Q) which is 800cc vinegar : 300g sugar : 150g salt : 7g kombu. The ratio of uncooked rice to sharizu is 3g : 1cc.

   [This](https://www.youtube.com/watch?v=XIoTzPTKIMY) video uses 145cc vinegar : 80g sugar : 25g salt : 1 piece of kombu, with the ratio of uncooked rice to sharizu being 3 ricecooker-cups per 200cc.

   It comes down to your taste. Since most recipes use rice vinegar and not sake lees vinegar, I would expect to scale down on the sugar a touch because akazu tends to be sweeter.

3. People saying no sugar, I’ve never not used sugar for sharizu, sugar, salt, kombu