Quickled Gari (Pickled Sushi Ginger)

Sprinkle the ginger with the salt and toss thoroughly. Let the ginger sit for 15 minutes. Doing this helps the ginger absorb salt flavor and retain its texture.

While the ginger's sitting, combine the sugar and vinegar in a bowl and stir until sugar is completely dissolved.

After 15 minutes, add the sugar and vinegar solution and stir thoroughly to incorporate.

Let the ginger sit for an additional 30 to 45 minutes before eating, and you'll have a super zesty, zippy, and crunchy pickled ginger for your sushi.