Edomae Style Sushi Rice
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What started hundreds of years ago as street food in Tokyo (which used to be called Edo), Edomae style sushi is now a staple in high-end sushi shops in Japan and around the world. Imagine an elegant sushi counter in Tokyo with beautifully handmade nigiri formed by gently pressing the best fish in the world onto slightly warm, vinegar-seasoned rice. That is Edomae style and Akasu (red vinegar) is the signature vinegar used to make Edomae Style Sushi Rice. This recipe comes directly from Akihiro Iio, the fifth-generation president of Iio Jozo vinegar company.
This style of sushi rice is meant to be eaten warm.
Ingredients
Directions
Cook the rice using a rice cooker or on the stove, making sure the rice is not overcooked. In the meantime, mix the vinegars and salt together. Add the cooked rice to a deep bowl and sprinkle the vinegar mixture all over the rice while gently folding using a rice spatula. Keep warm and serve as desired.