The homeland of ginger is considered to be South Asia, and to this day there are places where it is consumed in really huge quantities. It can be found both fresh and dried. We've talked about the benefits of ginger many times, but today's topic is how to make sushi ginger.
Marinated ginger for sushi is also called gari in Japan. It is a very important part of sushi, just like wasabi and soy sauce. It is served separately, sandwiched between the sushi and is used to cleanse the palate of all the flavors you are eating. It is most often marinated in rice vinegar and mirin, but there are sushi masters who have their own recipe for flavoring ginger, and its taste can be both sweet and very spicy.
- If you want to make your own marinated sushi ginger, we will offer you an easy and very accessable recipe:
Products:
- 200 grams of fresh ginger root;
- 10 grams of Himalayan salt;
- 20 grams of brown sugar;
- 150 ml of rice vinegar;
- 20 ml of mirin;
- 10 ml naturally fermented soy sauce.
Preparation:
- Put a pan on the stove and add the rice vinegar and mirin. Then add the salt and sugar and stir until dissolved. The ginger is peeled and thinly sliced with a knife. Or it is grated. Then it is put in the already cooled marinade, if necessary you can add water to be completely covered. Put it in the refrigerator and store it for about 14 days.
It can be served with Salmon Sushi, Avocado Sushi or another similar delicacy.
