I love sushi, and with a bit of preparation and stock of ingredients, it’s easy to make. I specialise in the tasty and to-hand rather than the necessarily authentic (we have so many vinegars that I sub apple for rice wine, and I thought I’d use up the horseradish rather than going all out with the wasabi), but love pickled ginger in and on top of my maki. The jar I bought from the supermarket sadly fostered it’s own ecosystem after being in existence for mere weeks, so I thought I’d have a bash at making my own, particularly in the face of some ginger root that had been malingering in our vegetable rack for several months.
110g ginger, peeled and sliced really thinly / with a mandoline if possible
125ml rice vinegar (/cider vinegar)
2 tbsp sugar
- Sterilise a jar by shaking some boiling water in it and draining, then place the ginger inside.
- Bring the vinegar and sugar to the boil then pour into the jar. Shake to coat.
- Leave for about a week, shaking occasionally, then eat. Keep in fridge after opening.
Maki ideas: lump-roe black caviar; red pepper; carrot; tinned sardines / salmon / grapefruit