Cucumber Pearls in Ginger Liquid
Small melon-balled cucumber pearls infused briefly in leftover sushi ginger liquid for a tangy, gingery bite.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per per 300 g portion10
Calories
0g
Protein
2g
Carbs
0g
Fat
Ingredients
| 1200 g | Cucumbers |
| 300 ml | Liquid from sushi ginger |
Instructions
- Peel the cucumbers.
- Use your smallest melon baller to scoop out small balls of cucumber (save the leftover cucumber for another dish).
- Transfer the cucumber balls to a vacuum-sealer bag together with the sushi ginger liquid.
- Let infuse for 30 minutes in the refrigerator.
Serving suggestions
- With horseradish, mooli, and dill.
- A great complement to oyster, wasabi, and sesame.
- Goes well with tangerine, duck, and rice.