Enter the Bio Tree Pickle and Sushi Vinegar. This seasoned sushi vinegar makes your cooking easier and faster. It is so versatile, you can use also use it as salad dressings (ginger dressing, sesame dressing, apple dressing, yuzu dressing), to craft your healthy beverage (fruit juice with a dash of sushi vinegar, sushi vinegar with ice and mint), to make pickles (ginger pickles, green chilli pickles, cucumber pickles, cabbage), or to make your gyoza sauce (just mix with a good soy sauce).
Brewed from organic brown rice vinegar for 365 days with proprietary natural fermentation process, the sushi vinegar is free from preservatives and additives. Just pure goodness for you and your family.
How to make:
1.Put 2 cups of uncooked glutiniuos white rice (sushi rice) in a bowl and rinse the rice few times until water runs clear. Let the rice stand between 30 minutes and an hour before cooking.
2.Combine with water in a pan, bring to a bowl and reduce heat to low. Cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Transfer to a bowl until it is cool enough to handle. You can also cook it in a rice cooker.
3.Stir 200 ml sushi vinegar into cooked rice. I the beginning it will seen to be very wet but keep stirring and the rice will dry as it cools. You may adjust the quantity of sushi vinegar used as you go along.
-Use short-grain rice like Japonica and California medium grain rice. Long-grain rice isn’t sticky enough when cooked to hold together.
-Remove the starchy power that sticks to the grains as this will keep the rice from absorbing the vinegar properly. Wash the raw rice grain until the water becomes clear.
-Cool the rice completely before using. Put it in a wooden bowl, glass or ceramic container when being mixed with vinegar. Never use a metal container as it may react with the acid and spoil the taste of the rice.