Pink Pickled Ginger

Von Yeung Man Cooking · 90 Min.

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Zubereitung

1. Rinse the sushi rice 2–3 times in cold water and drain.
2. Add 2 cups of water to the rice and heat on medium-high.
3. As soon as the water starts to bubble, turn the heat to medium-low, stir well, cover and cook for 15 minutes.
4. Turn off the heat and let the rice steam, covered, for another 15 minutes without cooking longer.
5. Transfer the rice to a large bowl, add 3 tablespoons of rice vinegar and fold it in gently. Spread the rice out along the sides of the bowl and let it cool for 10–15 minutes.
6. Peel and thinly slice the ginger. Add 2 cups water, the ginger, 1 tablespoon pink salt and the cherries to a small saucepan and bring to a boil, stirring to dissolve the salt.
7. Once boiling, cook for about 8 minutes.
8. Put the cane sugar into a jar, add one cherry and then the ginger slices, then pour in ½ cup rice vinegar to cover the ginger, leaving a little space at the top.
9. Close the lid and shake to dissolve the sugar. Refrigerate for at least 2 days before serving.
10. For the chickpea mayo: pour the aquafaba from the can into a small saucepan and boil on medium-high for 5–6 minutes, stirring often.
11. Set a small bowl on ice in a large mixing bowl. Pour in the aquafaba and stir until cold.
12. Pour the cold aquafaba into a blender, add the Dijon mustard, lemon juice and 1 tablespoon canned chickpeas. Blend on high to pulverise the chickpeas, then reduce to medium-high.
13. With the blender running, slowly pour in 1 ¾ cups grapeseed or vegetable oil until the mayo thickens.
14. Transfer to a bowl, add a generous pinch of pink salt and fold to combine.

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