We learned from one of our customers that sushi rice has the potential to become a host for pathogens if not properly prepared. To protect against this, it is imperative that proper amounts of vinegar are added to maintain optimum acidity.

To ensure proper acidity levels are achieved, a pH meter should be used to test each batch of rice. A maximum pH reading of under 4.6 is generally considered safe.

We either recommend the HI 99161 or HI 98127 depending on budget and other factors.

To get more information about the HI 99161, please click here: http://www.hannainst.com/usa/prods2.cfm?ProdCode=HI%2099161&id=040001

To get more information about the HI 98127, please click here: http://www.hannainst.com/usa/prods2.cfm?id=033&ProdCode=HI%2098127