Nothing about this super potent dressing should tempt you to eat it on its own. Yet when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.
- Prep Time
- Makes about 1 cupServings
- ¾ cup rice vinegar
- ⅓ cup unrefined sugar, finely ground
- 3 teaspoons sea salt
1. Mix together the rice vinegar, unrefined sugar, and sea salt in a small non-metal bowl.
2. Whisk it vigorously for about 2 minutes or until most of the unrefined sugar sea salt has dissolved. Set it aside until ready for use.
If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
Recipe posted with permission from Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes.