Sushi: Unwrapped

Sushi: Unwrapped

If you thought “what on earth am I going to do with ginger?” you are not alone. However, ginger is seriously great for your digestive system so don’t toss that root aside just yet. From grating it in my tea, grating it in my smoothies, and even adding it to some veggie sandwiches to give it a zing, I put this stuff on anything I can for its anti-inflammatory effects and the kick I feel it gives my immune system/ colds whenever I’m feeling a bit under the weather. Trying to get out of my comfort zone a bit I thought about ginger’s other great compliment- sushi! Pickling your own ginger is surprisingly easy and I highly recommend. I only made a small amount, but I did test it out with both rice vinegar and apple cider vinegar and I fully recommend rice vinegar. I only let my ginger sit for 24hrs so the meal does take some planning then, but you will seriously impress your guests if you whip out some homemade ginger. However, no judgement if you don’t want to go through the effort- fresh ginger would also be great on this super flavorful, colorful, and healthy dish!

Ingredients:

• 3/4 cup cooked rice (I used sushi rice but honestly any rice will work)
• 1/2 cucumber
• 1 thinly sliced carrot
• 2 pieces of smoked salmon (lox)
• 1 tbsp ginger root peeled with veggie peeler (tastes great on its own, but I wanted to give sushi ginger a try)
  • if pickling: 1/4 cup rice vinegar, 1 tbsp sugar, pinch salt
• sesame seeds and seaweed paper/snack thing (bought at Trader Joes) for added effect

Directions:

• If you desire to pickle your ginger ( I do recommend if you have a day to prep this meal):
  • Place 1/4 cup rice vinegar in pot on the stove
  • Heat and add sugar and salt, stirring until dissolved
  • Pour over peeled ginger in a sealable container or mason jar
  • Store in fridge for 24 hrs minimum (I only did one day because I’m impatient)
• Spiralize your cucumber and slice your carrots
• Stick it all in a bowl with your rice and salmon
• Top with sesame seeds, your pickled ginger, seaweed and a drizzle of soy sauce/ tamari and give yourself a minute to take in the beauty and ease of this dish