Pickled Ginger For Sushi Recipe

Craving that authentic sushi restaurant pickled ginger? This recipe delivers the same vibrant pink color and tangy, sweet-and-spicy flavor you love! Adapted from a professional fish and shellfish cookbook, this recipe is surprisingly easy to make at home. Elevate your sushi experience with this homemade delicacy – it's the perfect complement to your favorite rolls.

Prep Time 15 mins
Cook Time 5760 mins
Calories 18.8 kcal
Protein 0g
Rating 5.0 (5 Reviews)
Pickled Ginger For Sushi 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Ginger For Sushi

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How to Make Pickled Ginger For Sushi

  1. Combine rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt are completely dissolved.
  2. Bring the mixture to a simmer, stirring constantly, until the sugar dissolves completely.
  3. Remove from heat and let the mixture cool completely.
  4. Peel and thinly slice the ginger into matchsticks or use a mandoline slicer for even thinner slices.
  5. Pack the ginger slices tightly into a clean glass jar.
  6. Pour the cooled vinegar mixture over the ginger, ensuring all slices are submerged. Leave a small amount of space at the top of the jar.
  7. Seal the jar tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the ginger to pickle and develop its flavor.
  8. Once pickled, your ginger is ready to enjoy! It will keep in the refrigerator for several weeks.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

10g

Fat

0g

Carbs

1g

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