Tamanoi, Sushi Seasoning Powder, 75g
Sushi rice seasoning, as a dry powder.
All the balance of sushi vinegar, sweet, sour and savoury, in a dry powder you sprinkle straight onto hot rice. Because it adds no liquid, the rice stays firm and never goes wet or sticky, which makes it a neat option for sushi rice, especially at volume or where you want tighter control of texture. 75g.
Prefer the liquid? We also stock Tamanoi sushi vinegar with dashi.
Why Operators Choose This
- No added liquid: seasons rice without wetting it, so the grains stay firm.
- Balanced: sweet, sour and savoury already dialled in.
- Easy to scale: measure by weight for consistent shari batch to batch.
- Proven maker: Tamanoi has specialised in Japanese vinegar since 1907.
How to Use
- Sushi rice: sprinkle over hot cooked rice and fold through, fanning to cool.
- Onigiri: season rice for rice balls without making it wet.
- Rice bowls: a quick seasoning for chirashi and donburi bases.
- Seasoning: a dry sweet-sour hit for salads, popcorn or roast vegetables.
Sushi-su (すし酢) is the seasoned vinegar that turns plain rice into shari, the rice of sushi, normally a liquid of rice vinegar, sugar and salt. This is the same idea in dry form: a powder that carries the sweet, sour and savoury balance and dissolves into hot rice without adding water. It is a practical tool where extra liquid would loosen the rice, or where measuring a dry weight is simpler than pouring. Tamanoi, founded in 1907, is one of Japan's established rice vinegar makers.
Learn more: Cooking Sushi Rice: A Masterclass in Rice
What does sushi seasoning powder taste like?
The same familiar sushi-rice flavour, a gentle sweet-and-sour tang with a savoury edge, just delivered dry. Once folded into hot rice it dissolves and tastes much like rice seasoned with liquid sushi vinegar, with a soft acidity and light sweetness rather than a sharp one. The main practical difference is texture: because no liquid goes in, the rice keeps a firmer, drier set, which some kitchens prefer for moulding and holding.
| Type | Powdered sushi-su すし酢 (dry sushi rice seasoning) |
| Brand | Tamanoi (founded 1907) |
| Origin | Japan |
| Net Weight | 75g |
| Best Used As | Dry seasoning for sushi rice and onigiri |
When would I use the powder instead of liquid sushi vinegar?
Use the powder when you do not want to add liquid to the rice, for example if the rice is on the wetter side, or when you want a firmer set for moulding nigiri and onigiri. It is also easy to measure by weight for consistent batches and convenient where storing and pouring bottles is a hassle. Liquid sushi vinegar remains the classic choice for a glossy, traditional finish; the powder is the practical alternative.
How do I use it on sushi rice?
Sprinkle the powder evenly over freshly cooked, still-hot rice, then fold it through gently with a cutting motion while fanning to cool, so it dissolves and coats the grains without crushing them. Start with the amount suggested on the pack for your weight of rice and adjust to taste. Because it is dry, give it a moment to dissolve fully into the warm rice before judging the seasoning.
How should I store the powder?
Keep it sealed in a cool, dry place away from steam and direct light. Like any fine powder it draws in moisture and will clump if left open near the stove, so reseal the pack tightly or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.
SKU : S0981