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Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Nuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Combine the jasmine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from the heat and let the rice steam, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, grated ginger, sesame oil, and cornstarch in a small saucepan until the cornstarch is fully dissolved. Set over medium heat and cook, stirring constantly, for 2–3 minutes, until the glaze thickens enough to coat the back of a spoon and turns glossy. Remove from the heat.
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