vinegar, rice, powder, identity preserved source
$12.55 - $84.87
Rice Vinegar Powder, as an "Identity Preserved" product, is free from genetically modified content, ensuring its purity and quality. This versatile ingredient brings rice vinegar's bright, mildly sweet acidity to dry applications — sushi rice that holds for service, dry rubs, popcorn dust, vinaigrette packets, finishing seasonings. Reconstitute at a 1:1 mix with water for rice vinegar at standard 5% acidity. At roughly 70 mg sodium per 100 g, this is acid first — pair with salt to taste, or use it to do the lifting in low-sodium blends.
Suggested Uses
Sushi rice seasoning — Fold 1 tablespoon Rice Vinegar Powder with 1 tablespoon sugar and 1/2 teaspoon salt into 2 cups warm short-grain rice. The powder hydrates from the rice's own steam, so the grain stays separate rather than gummy.
Sunomono (Japanese cucumber salad) — Thinly slice 2 cucumbers, salt lightly, and drain 10 minutes. Toss with 1 tablespoon Rice Vinegar Powder and 1 teaspoon sugar; the cucumber's residual moisture reconstitutes the powder into its own light dressing.
Dry rub for fish or chicken — Combine 2 tablespoons Rice Vinegar Powder, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 1 teaspoon ground ginger per pound of protein. Salt to taste, apply 30 minutes before cooking.
Popcorn dust — Mix 2 tablespoons Rice Vinegar Powder, 1 tablespoon sugar, 1 teaspoon salt, and 1 teaspoon nori powder. Dust hot popcorn while the surface is still oily enough to catch the seasoning.
Vinaigrette packet — Combine 2 teaspoons Rice Vinegar Powder, 1 teaspoon sugar, a pinch of salt, and dried herbs in a small container. To finish: add 3 tablespoons oil and 1 tablespoon water, shake to emulsify.
Quick pickle for daikon or carrot — Toss 1 pound of julienned vegetables with 1 tablespoon Rice Vinegar Powder, 2 teaspoons sugar, and 1/2 teaspoon salt. Rest 30 minutes; the vegetables release their own water and cure into a light pickle without brining liquid.
Salt reduction in finishing blends — Replace up to 25% of the salt by weight in a finishing seasoning with Rice Vinegar Powder. The bright acidity provides lift on the plate without adding sodium.
Suggested Uses
Sushi rice seasoning — Fold 1 tablespoon Rice Vinegar Powder with 1 tablespoon sugar and 1/2 teaspoon salt into 2 cups warm short-grain rice. The powder hydrates from the rice's own steam, so the grain stays separate rather than gummy.
Sunomono (Japanese cucumber salad) — Thinly slice 2 cucumbers, salt lightly, and drain 10 minutes. Toss with 1 tablespoon Rice Vinegar Powder and 1 teaspoon sugar; the cucumber's residual moisture reconstitutes the powder into its own light dressing.
Dry rub for fish or chicken — Combine 2 tablespoons Rice Vinegar Powder, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 1 teaspoon ground ginger per pound of protein. Salt to taste, apply 30 minutes before cooking.
Popcorn dust — Mix 2 tablespoons Rice Vinegar Powder, 1 tablespoon sugar, 1 teaspoon salt, and 1 teaspoon nori powder. Dust hot popcorn while the surface is still oily enough to catch the seasoning.
Vinaigrette packet — Combine 2 teaspoons Rice Vinegar Powder, 1 teaspoon sugar, a pinch of salt, and dried herbs in a small container. To finish: add 3 tablespoons oil and 1 tablespoon water, shake to emulsify.
Quick pickle for daikon or carrot — Toss 1 pound of julienned vegetables with 1 tablespoon Rice Vinegar Powder, 2 teaspoons sugar, and 1/2 teaspoon salt. Rest 30 minutes; the vegetables release their own water and cure into a light pickle without brining liquid.
Salt reduction in finishing blends — Replace up to 25% of the salt by weight in a finishing seasoning with Rice Vinegar Powder. The bright acidity provides lift on the plate without adding sodium.
Ingredients: maltodextrin, & rice vinegar
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