Pickled Chili
Bright, tangy pickled chili with gentle heat and crisp texture. A vibrant topping that adds acidity, spice and color contrast to sushi bites, poke bowls and appetizers.
Ingredients
Pickled Chili
- 2–3 red chilies
- 1 part vinegar
- 2 parts sugar
- 3 parts water
To Serve
- Crispy sushi rice bites
- Poke bowls
- Sushi boards
- Appetizers
Instructions
- Slice the chilies into thin rings. Remove seeds for a milder result.
- Add vinegar, sugar and water to a small saucepan.
- Heat gently while stirring until the sugar is fully dissolved.
- Place the sliced chilies in a clean jar.
- Pour the warm pickling liquid over the chilies.
- Let cool, then refrigerate for at least 30 minutes before serving.
- Use as a topping for sushi bites, poke bowls or appetizers.
Notes & Pro Tips
- Remove seeds for milder heat or keep them for extra spice
- Slice evenly for consistent pickling
- Flavor improves after a few hours in the fridge
- Keeps well refrigerated for several days
- Adds both heat and acidity for balance
- Pairs especially well with rich or creamy toppings
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