Su-arai Dipped in vinegar
Su-arai, literally "vinegar washing", is an important technique in sushi preparation where the surface of the fish is rinsed with vinegar. First, the fish is lightly salted to remove moisture and odour. Then, the surface of the fish is rinsed with rice vinegar or grain vinegar, allowing it to penetrate the fish, enhancing its flavour and preventing bacterial growth. This technique is particularly suitable for squid and shellfish, as it helps maintain their texture and extend their freshness. Su-arai accentuates the natural sweetness and umami of the fish, providing a refreshing taste.
