Product Snapshot – Pickled Sushi Ginger

Often called ‘gari’ in Japanese, pickled sushi ginger is the thinly sliced, sweet-tart, lightly spicy ginger that is normally served alongside sushi.

Gari is made from young ginger, which is tender, less fibrous – giving it a crisp and delicate texture – and has a natural pink hue
It’s sliced very thinly and pickled in a mixture of rice vinegar, sugar and salt
This combination, along with its natural flavour, is what gives it the bright, clean and slightly sweet flavour, with a touch of heat

Eaten between bites of sushi, not typically placed on top – this functions as a palate cleanser between different pieces of sushi, so flavours don’t compete
Its is also served with sushi, as it has mild antimicrobial properties, which can be helpful when eating raw fish
Along with sushi, it is also popular with poke bowls, rice dishes and as a garnish

Recipe Idea – Salmon & Pickled Ginger Rice Bowl:

Serves: 2 people

Quick and easy recipe

Ingredients:

Main Bowl:

2 cups of cooked short-grain rice, warm or room temperature
200-250g of fresh salmon, cooked or raw sushi-grade*
- *if using raw fish, ensure its sushi-grade and handled safely
1/2 cup pickled sushi ginger (gari), roughly chopped (plus extra slices for serving)
1 small cucumber, thinly sliced
1 avocado, sliced
2-3 spring onions, sliced
1 tbsp toasted sesame seeds
Optional: nori strips, radishes, or edamame

Sauce:

Instructions:

1. Prep the bowl base:
- Divide the cooked rice between two bowls.
2. Add main toppings:
- Arrange the salmon, cucumber, avocado and spring onions on top of the rice.
3. Add the pickled ginger:
- Scatter the chopped sushi ginger over the bowl, and add a few extra slices on the side for brightness.
4. Make the sauce:
- Whisk all sauce ingredients in a small bowl.
5. Serve:
- Drizzle the sauce over the bowls, and sprinkle with sesame seeds and nori strips if using.

Interested? You can buy Pickled Sushi Ginger direct from us – just click here!

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