1 lb. fresh ginger; 2 heaping tablespoons of sugar; 2 ounces rice vinegar; the juice of 1/4 fresh lemon; 4 cups of boiling water.
Recipe: The pickled sushi ginger is a nice part of the entire sushi experience, however the pink ginger that most sushi bars serve has been ordered through a food supplier and is packed with lots of preservatives and artificial ingredients. The solution for this is to make your own. It is a time consuming process, but the final product is so much better and way cheaper than what you can buy from grocery stores. Peel the ginger and slice it thinly with a mandoline, or if you don't have one a knife would work, although it takes a bit of time. Place the sliced ginger in a microwaveable bowl, cover it with the sugar and microwave it for 2 minutes. Mix it up and nuke it for 1 minute more. (Alternatively, if you are using less ginger, then you can skip that step and proceed with pouring scalding water on the sliced ginger and let it sit in it until soft.)
Transfer the ginger together with the liquid in a glass jar or other suitable container, boil the water and pour it over it. Add also the rice vinegar and lemon juice about 2-3 minutes later. Let it cool down and refrigerate. When the sushi ginger is cold you can serve it.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.