No sushi plate is complete without the obligatory serving of palate-cleansing pickled ginger. Artistic and functional, this delightful garnish recipe not only looks great, but serves a traditional purpose too between sushi courses. Quick, simple and pretty, it’s a great way to spice up your sushi presentation for dinner guests in relatively little time!
Pour a small amount of Wasabi powder into a glass bowl, followed by a little water. Using a spoon, combine the two until the paste is of a semi-thick, malleable consistency. It should be thick enough that you can roll it between your fingers without it falling apart.
Once the paste is of the correct consistency, break off two small chunks with your fingers. Roll each into a ball with your hands, then use your fingers to compress each of them on the chopping board until flat.
Holding your knife halfway down the blade, cut a teardrop shape from each circle. Don’t worry if the edges appear a little rough. These can be smoothed and flattened with the tips of your fingers and a little water.
Remove the excess paste from either side of both leaves and set aside. Neaten the edges of both leaves by gently compressing on either side with your thumb and forefinger.
Using your knife, etch out the main veins onto the surface of the leaf, taking care not to apply too much pressure. Create a central line, followed by a series of diagonal lines on either side to replicate the detailing of a real leaf.
Separate the Wasabi leaves from the chopping board by angling the tip of your blade horizontally, then gently slipping it beneath each leaf.
Remove the leaves from a stalk of mint or coriander and discard, retaining the stalk only.
Take a small handful of pickled ginger and divide into five equal portions – one portion being equivalent to one petal of the flower. Arrange each portion into a rough petal shape, rolling or curling it up if necessary to achieve petals of equal size.
Position the coriander stalk below the flower, allowing the top of the stalk to overlap the flower itself.
Break off another small chunk of Wasabi paste, and roll into a small ball with your fingers. Place this at the center of the flower, using the tips of your fingers to flatten it into a rough circular shape.
Using the tip of your knife, transfer the Wasabi leaves over to the sushi board. Position one either side of the main stalk directly opposite one another.
Squeeze a small swirl of Sriracha sauce onto the Wasabi paste circle at the center of the flower, followed by a continuous wavy line below the main stalk. If you do not have a squeezable bottle, you can use a teaspoon and cocktail stick to add these small details.
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