Sushi Rice Stock

Serves: 5
Total Calories: 18
Yield: 2 1/2 Cups


1 1/2 cups rice vinegar
1 cup water
1/4 cup sake
2 tablespoons sugar
1/2 teaspoon salt


Combine all ingredients in a nonaluminum medium saucepan and bring to boil over high heat. Reduce heat to low and simmer 15 minutes. Let cool. Stock can be kept in refrigerator for 4 weeks; freeze for longer storage.

Nutritional Facts:

Serves: 5
Total Calories: 18
Calories from Fat: 0

This Sushi Rice Stock recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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