Easy Pickles with Sushi Vinegar

I created this dish because I like mixing rice with many different ingredients to make inari sushi.You can use store-bought inari age. I used shiba-zuke (Kyoto-style pickles) this time, but takuan pickles, and crunchy plum pickles were delicious in this dish as well. Please try making this dish with your favourite pickled vegetables. Recipe by Shampoo hat

At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.This time, I made 12 pieces.Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

After making it many times, I've settled on this easy to make recipe.Use 100 ml of this sushi vinegar for 3 rice cooker cups' worth of rice.Hand rolls, chirashi sushi, sushi rolls... use however you like. For 300 ml of sushi vinegar. Recipe by Sachirepi

I made this mild tasting coleslaw for my children, who don't like sour food that much. I tried the sushi vinegar as a dressing first, but found out that it works better and makes for a more delicious and easy to eat coleslaw when used as a marinade. Now my kids can eat it by the bowlful.Drain the vegetables marinated in sushi vinegar very well. This way you can prevent them from becoming too wet as time goes on, and you can keep enjoying it. It's best to cut up the vegetables so that you can still enjoy their crunchy texture. For 2 to 3 servings. Recipe by Toiroiro

I wanted to make hand-rolled sushi.I don't really have any helpful hints. Just eat and have fun with everyone. Recipe by Guru-guru-

I decided to make sushi all of a sudden, but I didn't have sushi vinegar. That's how I came up with this recipe.I use white sugar. If you use brown sugar, it will alter the color of the rice. The ratio of rice to sushi vinegar is 1 cup of rice cooker cup to 20 ml.Adjust the amount to your liking. For an easy-to-make amount. Recipe by jun-bear

This is a staple in our house. When preparing a batch of sushi rice, use 80 ml of rice vinegar, 2-3 tablespoons of sugar and 1 teaspoon of salt for 3 rice cooker cups of rice (480 ml), and it will have just the right amount of sweetness.If you dissolve the sugar while heating the vinegar, the vinegar flavor will dissipate and become weak, so let the sugar dissolve naturally.The vinegar sauce is not that sweet. Adjust the amount of sugar to taste.To reduce the salt, use 1 teaspoon for 80 ml of vinegar. Recipe by Yuuyuu0221

My sister, a chef, has taught me this recipe from her secret recipe book. You can store this for 2-3 months in the fridge, but the color will darken and the flavor will lose any tartness after some time. I adjusted the amounts of the ingredients to the minimum so that you can use this sushi vinegar immediately after it's done.You must use rice vinegar for the vinegar! This adds a milder taste. Don't boil the vinegar when heating. Otherwise, it will lose any tartness and will taste horrible.An alternative without using gas: stir the ingredients well until everything has dissolved. Skim off any scum, and let sit for minimum 30 minutes to finish. Recipe by Suppaiko

This is the sushi vinegar used in the Sumirenousagi household.Nothing in particular, as it's so easy to make. Recipe by Sumireno usagi

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

This is a marinade that could easily be made with store brand sushi vinegar.You can also make this using store-bought marinade powder.Mincing the onion allows for the crunchy texture to be retained and enjoyed.You could also thinly slice the onions according to their use. Recipe by KaHal

I have been making this recipe for a long time. I thought of it on the spot. It also tastes great with mentsuyu.It becomes even more refreshing if you decrease the amount of soy sauce and increase the vinegar. Recipe by Yuuyuu0221