I want to explain that I am a hardcore sushi lover and I do not trust the comercially prepaired pickled ginger. It is a straight forward recipe with no frills really. What you see is what you get.
Take 1 big piece of ginger. Actually you do not need the whole hand you need a big enough piece as long as your finger. That is all you really need. The ginger has to be washed peeled and sliced as thin as you can with a knife or best yet a mandolin. Just make sure you keep your fingers out of the way because it can remove your fingers if not careful. Add the thinly sliced ginger to a bowl.
There is no need to cook for this recipe. I looked at a recipe that they want you to cook this thing. This one you can pretty much do without boiling anything. In the bowl with the sliced ginger add 1 oz each of rice vinegar and water. The vinegar is quite sour then add 1 pinch of coconut sugar or turbinado sugar, 2 pinches of kosher salt and let it sit a few minutes while you are working on making sushi bowls or just plain sushi.
My sushi bowl recipe is coming up shortly so be on the lookout.
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