Homemade herring sushi – peak season in Korea

Here in Korea, herring is in season right now, so I made herring sushi at home. The fish was so fatty that the oil was practically dripping — incredibly delicious.

When making sushi at home, the key is the rice. I always make sushi vinegar first:

Mix 5 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt.

Stir until the sugar and salt dissolve completely.

Then gently fold this mixture into freshly cooked rice while it’s still warm.

That way, the rice has the perfect balance of sweet, sour, and salty flavor to match the rich herring.