Quick Pickled Ginger Recipe

Elevate your sushi experience with this incredibly fast and flavorful quick pickled ginger recipe! Ready in under an hour, this vibrant condiment adds a zesty kick and perfectly balances the richness of sushi rice and fish. Perfect for sushi nights, this recipe is easy to customize to your taste.

Prep Time 60 mins

Cook Time 60 mins

Calories 61.6 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Quick Pickled Ginger

Fresh Ginger
1 tablespoon salt
¼ cup granulated sugar
Rice Vinegar
2 tablespoons water

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How to Make Quick Pickled Ginger

Peel 100g fresh ginger using a spoon or vegetable peeler. Slice it thinly using a mandoline slicer or sharp knife (approximately 1mm thick).
Place the sliced ginger in a bowl and sprinkle generously with 1 tablespoon of salt. Gently toss to coat. Let it sit for 30 minutes to draw out moisture.
Rinse the ginger thoroughly under cold water and gently pat dry with paper towels.
In a bowl, whisk together ½ cup rice vinegar, ¼ cup granulated sugar, and 2 tablespoons of water. Add the ginger and toss to coat evenly.
Let the ginger sit in the pickling liquid for at least 15 minutes, or up to 30 minutes for a stronger flavor. Taste and adjust the sweetness or acidity by adding more sugar or vinegar, as needed.
Serve immediately with your favorite sushi creations! Store leftover pickled ginger in an airtight container in the refrigerator for up to 1 day.