I can only find "rice wine" or standardized "vinegar" in Fitday and carb counter. Rice wine (sake) is high in carbs compared to white or red. How about the vinegar? Planning sushi for tonight...

(And, NB! I don't refer to "mirin", non-alcoholic rice wine for cooking, but real, sour rice vinegar...)

And, while I'm at it... ginger? How do I count preserved ginger (the finely sliced, sour- or salt(?)pickled type used for sushi)? Can only find values for raw, should I go with that?

Thanks in advance, you mega-gurus out there!

The pickled ginger is 1g carb per piece. (I have soem in the fridge) it is preserved with sugar.

I don't think vinigar has carbs except for basalmic, not completely sure on that one. Are you going to use cauliflower rice or sushi rice? (I should say were you looking at how lod this post is)

Rice vinegar has about 2 carbs per Tbsp. Watch out for the vinegar labelled "Seasoned" Rice Vinegar as these contain sugar.

Pickled ginger has 3 grams carbs and 1 gram fiber per Tbsp - 15 grams - and it usually does contain sugar although I've seen some that contain aspartame.

Karen

LOL! Six months later...

Thank you girls for your answers.
I did "mock-sushi" back then, with cauli.. Both norimaki and regular "balls". But neither would keep together properly, so me and eating partner looked like neanderthals during the dinner process... (Tasted fine though!)

I've had sashimi since, instead. Easier. Tuna and salmon sashimi with some cauliflied/fried "rice" in a separate bowl. Nice and yummy. And with grated daikon on the side.

Better late than never!

There's probably lurkers and newbies out there with the same question!

Karen

True, very true.

/gil

I dug up this thread while trying to find ideas for shashimi. Origionally I was going to do the cauli rice again, but lazyness took over

I also tried to make rolls with it the first time. I found it didn't work at all. Using it as a bed to lay the fish and veggies on though worked great. I just used rice vinigar and splenda to sweeten it at the time.