Sushi class

Sushi rice needs to be rinsed 3 to 4 times in a colander until all of the rice talc is gone
Sushi rice is cooked with a water ratio of 1 to 1

Sushi rice vinegar (shari-zu)
1 cup vinegar (red rice vinegar)
2 tbsp sea salt
2 tbsp mirin
10 tbsp granulated sugar

Heat all of the salt and sugar in ¾ cup of the vinegar and the mirin
Do not boil, just dissolve the dry ingredients.
Cool and add the rest of the vinegar.

Use the sushi vinegar at a ratio of 1 part vinegar to 6 parts rice.

Aji Amarillo Sauce
2 tbsp aji amirillo paste
¼ cup rice vinegar
1 tbsp soy sauce
2 tsp lemon juice
1 tsp lime juice
1 tsp Satsuma juice
2 tbsp grape seed oil

Tiradito Sauce
½ tsp dried oregano
2 tbsp aji panca paste
¼ cup rice vinegar
1 tsp sea salt
1 tsp tellicherry pepper ground
1 tbsp grated garlic
1 ½ tsp powdered cumin
2 tbsp sake
2 tbsp grape seed oil

Tiradito Sauce
8 tbsp lemon juice
4 tsp lime juice
1 tsp sea salt
2 tsp soy sauce
1 tsp grated garlic
1 tsp grated ginger
1 tsp grated tellicherry pepper
2 tsp aji amarillo