Traditionally, pickled ginger is eaten between dishes of sushi to help cleanse the palate. Ginger also has antiseptic properties, and was originally intended to be eaten with sushi to counter-act the ill effects of bad fish. I make up a big batch of this pickled ginger, keep it in the fridge and in addition to eating it the traditional way (with sushi), I also like it with cooked fish, or tossed through salads.
I talked in my last post about the reasons why I love quinoa and how versatile it is to use as a more healthy alternative in place of more traditional foods like rice. Quinoa sushi is an example..
- cooked quinoa (I cooked mine in stock for a little more flavour)
- Anything else you’d usually put in sushi (I used radishes, kale, avocado, cucumber, shallots and toasted black sesame seeds)
- nori papers
- 4 Tbsp coconut vinegar or apple cider vinegar
- 2 Tbsp water
- 2 tsp runny organic honey
- 2 tsp salt
- Fresh ginger*
- Make sushi the same as you would with rice, but substitute rice for cooked quinoa (fully cooled)
- For the pickled ginger, put the vinegar, water, honey & salt into a jar and shake it up to combine
- Peel the ginger and slice it thinly (easiest with a mandolin / grater)
- Sprinkle the ginger with salt and leave it for half an hour to draw the moisture out
- Squeeze the ginger with your hands to extract as much liquid as possible
- Rinse the ginger well under cold water and then squeeze it out again until it is as dry as possible
- Pop the ginger into the jar with the pickling liquid (make sure the ginger is fully submerged) and let it marinate for 15 minutes.
- This will keep in a tightly-lidded jar in the fridge for weeks.
* If you would like to achieve the ‘pink’ colour which you often see in pickled ginger, add a small cube of raw beetroot to the pickling liquid which will add a pink stain.