134 calories; 0.2 g protein; 0 g fat; 30.7 g carbohydrate; 30.7 g net carbs; 1,120 mg sodium; 0 mg cholesterol; 0 g fiber
(When using erythritol) 41 calories; 0.2 g protein; 0 g fat; 30.7 g carbohydrate; 6.7 g net carbs; 1,120 mg sodium; 0 mg cholesterol; 0 g fiber
Reduced-sodium version whole recipe:
115 calories; 0.5 g protein; 0.1 g fat; 25.3 g carbohydrate; 25.2 g net carbs; 375 mg sodium; 0 mg cholesterol; 0.1 g fiber
(When using erythritol) 53 calories; 0.5 g protein; 0.1 g fat; 17.3 g carbohydrate; 9.2 g net carbs; 375 mg sodium; 0 mg cholesterol; 0.1 g fiber
Regular version (photo above)
5 1/2 - 6 tbsp rice vinegar
1 1/2 - 2 tbsp sugar or erythritol
1 tsp salt
Reduced-sodium version (no photo of ingredients)
6 tbsp rice vinegar
4 tsp sugar or erythritol
2 tsp shiokoji salted rice malt
In a container, put all ingredients, microwave for 10-20 seconds or heat on stove, and mix well until sugar (and salt, for regular version) are dissolved.
- For better flavor, use rice vinegar with a piece of kombu kelp if available, or soak a kombu kelp piece in rice vinegar for one hour in advance.
- Proportion of ingredients varies by region, family and sushi ingredients. As a rule of thumb, raw fish is paired with sushi rice made with more vinegar (or less sugar). My favorite proportion for sushi made with cured fresh fish (kobujime or fish marinated in lightly sweetened rice vinegar) is: 3 tbsp kombu kelp infused rice vinegar, 3 tbsp plain rice vinegar, 1 1/2 tbsp sugar and 1 tsp salt.
- For reduced-sodium version, less sugar is added, as shiokoji is salty and sweet at the same time. Prep process is the same as regular version.
(Last updated: February 8, 2016)