Edomae-Style Sushi Rice
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What began hundreds of years ago as Tokyo street food (back when the city was called Edo) has become one of Japan’s most refined culinary traditions: Edomae-style sushi. Picture an elegant Tokyo sushi counter, with perfectly hand-formed nigiri made by gently pressing pristine fish onto slightly warm, vinegar-seasoned rice. That’s Edomae-style, and Akasu (red vinegar) is its signature ingredient.
We ave two incredible options in our Akasu lineup: 3-Year Aged Akasu from Kono. Artisanally crafted yet intended for everyday use, it’s the perfect companion to our other offering, Iio Jozo’s highly allocated, 10-Year Aged Premium Akasu. Both yield outstanding Edomae-style sushi rice, but since Iio Jozo’s 10-year version is available only once a year in very limited quantities, we recommend either recipe depending on availability.
The first recipe her comes from Akihiro Iio, fifth-generation president of Iio Jozo, and uses his exceptionally rare 10-year-aged Premium Akasu.
The second recipe is Greg's recipe featuring the 3-year-aged Akasu from Kono.
Ingredients
- 5 ¼ ounces (150 grams) raw sushi rice
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5 ½ teaspoons (27ml) Iio Jozo Pure Premuim Rice Vinegar
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1 ½ teaspoons (7ml) Iio Jozo Akasu Red Vinegar Premium
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¼ teaspoon (1ml) Iio Jozo Pure Rice Vinegar
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½ teaspoon (2.5 grams) sea salt
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5 ¼ ounces (150 grams) raw sushi rice
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6 teaspoons (30ml) Sennari Organic Rice Vinegar
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1 ½ teaspoons (7ml) Kono Akasu Red Vinegar
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½ teaspoon (2.5 grams) sea salt
Iio-san's Version Using His 10-Year Aged Premium Akasu:
Greg's Recipe Using Kono's 3-Year Aged Akasu:
Directions
- Cook the rice in a rice cooker or on the stove, taking care not to overcook it.
- While the rice is cooking, mix the vinegars and salt together until the salt dissolves.
- When the rice is done, transfer it to a deep bowl. Sprinkle the vinegar mixture evenly over the rice while gently folding it with a rice spatula.
Keep the rice warm until served. This style of sushi rice is meant to be eaten warm.