1 ¼ cups red vinegar (300 mL), Akazu, divided to 250ml and 50 ml
½ cup monk fruit sweetener (160 g)
¼ cup salt (60 g)
¼ cup mirin (20 mL)
square kombu, 2 inch (5 cm)
Toppings
soy sauce, to taste
sushi-grade tuna, sliced, to taste
sushi-grade yellowtail, sliced, to taste
sushi-grade red snapper, sliced, to taste
sushi-grade salmon, sliced, to taste
sushi-grade scallop, sliced, to taste
sushi-grade salmon roe, to taste
½ cup cooked crab (225 g), to taste
sushi-grade sea urchin, to taste
sushi-grade squid, to taste
½ cup cooked shrimp (165 g), to taste
nori, crumbled, to taste
fresh cilantro, chopped, to taste
jalapeño, sliced, to taste
caviar, to taste
masago, to taste
Nutrition Info
Calories 298
Fat 0g
Carbs 56g
Fiber 0g
Sugar 47g
Protein 3g
How to Make It
1. Step
Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
2. Step
Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
3. Step
In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
4. Step
Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
5. Step
Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
