Why do they not put rice vinegar/sugar in most sushi restaurants?
Making proper sushi rice is time consuming. The rice wine vinegar/sugar concoction is cooked on the stove to ensure that the sugar dissolves properly. It then needs to be allowed to cool to room temperature. Short grain sushi rice needs to be cooked and then poured into a stainless steel bowl or preferably a wooden sushi-oke. The rice should be cooled by hand fans or if you’re lazy like me, a table fan. As the rice is cooling, a wooden paddle is used to lift and fold the rice to expose all the grains to the fan. (The fanning process will also help make the rice “shine”) During the folding process, the rice wine vinegar/sugar solution is slowly added to the rice. So, to answer your question, why do US sushi restaurants avoid flavoring their rice properly? It’s too much work. Face it, in Japan, when the sushi chef presents your sushi to you, at most, you might dip it in a bit of soy sauce. You wouldn’t add a huge ball of wasabi to your soy sauce because the chef already put the proper am
