Sushi Ginger
Quick Sushi Ginger: Salt-coated ginger slices in a jar. Dissolve sugar in vinegar, boil, pour over ginger. Cool, refrigerate. Ready in 30 mins, perfect sushi accompaniment!
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Servings: 1 serving
Calories: 381kcal
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Equipment
Ingredients
- 1 cup ginger root fresh, peeled and sliced thinly, preferably young ginger
- 1 ½ teaspoons sea salt
- 1 cup rice vinegar
- ⅓ cup white sugar
Instructions
- Coat the ginger slices well with salt and let stand for 30 minutes.
- ( additional ) Bring a medium pot of water to a boil. Once boiling, blanch the thinly sliced ginger for 1–2 minutes. If you want to keep it spicy, take it out after 1½ minutes. Tip: If you are using regular ginger (not young ginger), blanch it for 2–3 minutes to remove the extra spiciness.
- ( additional ) Drain the ginger slices in a sieve. Let them cool slightly so you can handle them with your hands.
- ( additional ) With your clean hands, spread out the slices in a single layer over a large Japanese bamboo sieve or paper towel/wire rack. Set aside until it‘s completely cooled and dried out a bit more.
- Squeeze out any liquid and place the slices in a glass jar.
- In a saucepan, stir sugar in vinegar until it is dissolved. Bring it to a boil and immediately pour it into the jar with sliced ginger.
- Let it cool and place a lid on jar. It keeps for a week, refrigerated.
- Serve with sushi.
Video
Notes
The best way to prepare Sushi Ginger is to soak it in vinegar. You can add pickling sugar or red wine vinegar. These vinegars will improve the flavor and color of the sushi ginger. The ginger should be left in the refrigerator for at least a month. Once it's been picked, it will keep for at least a month. To preserve it for longer, you can also use it as a stir fry sauce. It will give your sushi a nice, fresh taste.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 84g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3506mg | Potassium: 406mg | Fiber: 2g | Sugar: 68g | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.