Hand-Vinegar Ttezu
Yield: 1 cup
| Ingredients | Amounts |
|---|---|
| Water, cold | 1 cup |
| Japanese rice wine vinegar, unseasoned; or lemon, sliced | 1 Tbsp. or 1 each |
Method
- Combine ingredients and set aside to use as needed.
Note: This mixture is used to prevent the rice from sticking to your hands. The hands are dipped in the water, then slapped together—an effective and theatrical way to remove the excess water. The tip of the knife is also dipped in this water, then the handle is tapped so the bead of liquid runs down the blade of knife; this is done before slicing sushi into portions.