We have come to really appreciate “sushi” made at home. It is a fun treat, even though it takes a bit of time to assemble for our large family.
I love my sushi with the pickled ginger, but ginger root is hard to come by in our local grocery store, so I worked with what I had….cucumber!
I am happy to say that all the humans in my home thought it was a great addition to our sushi nights, and we will definitely be making this again soon!
I have included links to products we use below. If you choose to purchase something through any of the links below, I may receive a small commission at no additional cost to you. These help support my little, large, family and help me continue to provide free content here for you to enjoy.
- 1 Large Cucumber
- 1 teaspoon ground ginger, we buy it here or here
- 1/4 teaspoon Pure Monk Fruit Extract Powder
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Apple Cider Vinegar
- 1 1/2 Tablespoons Braggs Liquid Aminos, we buy it here, or by the gallon here
If you are interested in any other products we use, you can find them here.
Peel the cucumber, and slice very thinly with a knife or mandolin. Place in a glass jar with all other ingredients and mix very well. Let the mixture sit out on the counter for about 24 hours to ferment and meld together. Refrigerate if you have any left after 24 hours.