Best Sushi Ginger Recipes

PICKLED GINGER FOR SUSHI

Steps:

• Peel the ginger and slice it as thin as humanly possible.
• Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
• Place ginger in a mixing bowl and refrigerate for several hours.
• After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
• Put ginger in a clean jar.
• Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
• Stir until the sugar is dissolved.
• Pour over ginger and allow to cool slightly.
• Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
• (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
• Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
• Transfer to large serving platter. Top with avocado and toasted nori before serving.

SESAME & GINGER SUSHI BOWLS

Steps:

• Cut the ginger as thinly as you can to make wafer thin slices or finely shred. Put in a bowl with the 4 tbsp vinegar and 1 tbsp water and massage briefly to soften. Set aside.
• Put the rice in a medium pan and add 600ml water. Bring to the boil, cover and simmer on a low heat for 15 mins. Tip in the edamame beans, but don't stir them in, then cover and cook for 7 mins more. The rice should be tender and have absorbed all the water.
• Skim the beans off the rice and set aside. Tip the 1 tbsp of vinegar and ½ tbsp tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls or lunchboxes. Top with the avocado, carrot, beans, tomatoes and cucumber.
• Spoon the ginger from the vinegar and scatter on top. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowl and scatter with the seeds. Will keep in the fridge for two days.

SUSHI GINGER

Steps:

• Add sliced ginger to a ziplock bag and add salt.
• Shake well to coat ginger.
• Place bag in the refrigerator for 3 hours or overnight.
• Remove ginger from bag and place in a jar with tight fitting lid.
• Add vinegar, water and honey to a small pan.
• Simmer for 5 minutes, stir frequently.
• Let cool for 5 minutes.
• Pour into jar with ginger.
• Close jar and store in refrigerator for 3-5 days.
• Enjoy.

GRILLED SUSHI RICE WITH SOY-GINGER GLAZE

Steps:

• Form sushi cakes either using a rice mold or your hands. Make a small hole in the cake and fill with gari. Re-seal hole and let rest for 5 minutes. On a hot grill, mark the cake. Turn over and glaze marked side. Turn again and glaze. Garnish with sesame seeds and serve hot.
• Combine all ingredients in a bowl.

GINGER SAKE COCKTAIL "SUSHI" FANCY JELLO SHOTS

Steps:

• In small bowl, sprinkle gelatin over the sake and let soak for 5 minutes to bloom the gelatin.
• In a small saucepan over medium-high heat, bring the simple syrup and ginger just to a boil. Remove from the heat. Add the gelatin and sake mix, and stir to completely dissolve the gelatin. Stir in the vodka and lime juice.
• Carefully pour the mixture into a PLASTIC WRAP LINED 8" square glass baking dish. Cover tightly w/ plastic wrap, not touching the liquid surface, and refrigerate until the gelatin is completely set, preferably overnight.
• To serve, unmold the gelatin onto a parchment- or wax paper- lined baking sheet. remove the plastic wrap and cut gelatin into desired shapes. i like to use a 1 inch round cutter to cut the gelatin into squares.
• Serve each piece on a slice of cuke and top with gold and/or ginger.