In this post, I’m going to share my sushi ginger recipe. Sushi ginger or gari as it’s typically known is a pickled ginger dish that is marinated in vinegar and sugar. It goes with sushi as a palette cleanser, traditionally, you will eat a slice of the ginger before or after eating a piece of nigiri, sushi roll or sashimi. I have seen people place the ginger on a piece of sushi and eat it which I believe is a big no no in Japanese culture.
Preprepared gari is available from most Asian supermarkets and tastes quite nice but I always like to experiment and have decided to prepare my own a few times which has been really nice. Slicing the ginger is the tricky part, I’ve tried to do this several ways and have found that using a traditional vegetable peeler is the best way. I’ve done it with a mandolin which yielded very thick pieces of ginger and also tried using a sharp knife which works well but is really time consuming.
You’ll find in some sushi restaurants that the sushi ginger is pink, pink ginger can be hard to find, I try to pick root ginger with a bit of pink running through it but the yellow ginger works just fine for me.
Making sushi ginger requires only three ingredients, root ginger, white wine or rice wine vinegar and sugar. The longer you leave the ginger, the nicer it is. So don’t be afraid to make this a few days in advance. It will last a long time in the fridge when it’s stored in a sealed jar. An old jam jar will do the trick nicely.
Here is my sushi ginger recipe, this recipe will make enough route ginger to fill a medium sized jam jar. Store in the fridge for best results.
- 150 grams of fresh root ginger
- 2 teaspoons of sugar
- 60 millilitres of water
- 60 millilitres of rice wine vinegar
- Peel the ginger, I do this by scraping it with a sharp knife
- Using a vegetable peeler, peel the ginger into long thin strips
- Place into a bowl and set aside
- Meanwhile, add the water, sugar and vinegar into a sauce pan and bring to boil on medium heat
- Leave to boil for 5 minutes and then take off the heat and place into the ginger
- Let it cool for 30 minutes and place into a jar
- Leave in the fridge until you’re ready to use
- Enjoy this sushi ginger recipe