Spicy, sweet, briny, and bright — people are just fanatical about pickled ginger. I have a friend who chooses a sushi restaurant based on how much she likes their gari (the pink pickled ginger we associate with sushi). The store and restaurant-bought versions are great in their own right, but you might be surprised to learn how easy and inexpensive it is to make your own pickled ginger at home.
For my first attempt at making Vegetable Sushi, this didn't turn out too bad! I cheated and used white sushi rice for my first time - but quickly discovered that I like the taste and texture better of just Short Grain Brown rice (follow manufacturer cooking instructions then simply top hot rice with a bit of Rice Vinegar). My favorite "toppings" are Cooked Sweet Potato, Raw Daikon Root, and Avocado slices. Dipped with Soy Sauce, Wasabi, and Ginger - it felt like a real Sushi Bar!
Mix 1/4 cup of rice vinegar or mild cider vinegar, 1 tablespoon of sugar, 1/2 tablespoon of mirin, sake or sweet brandy, and 1/2 tablespoon of salt. Heat over low heat in a small saucepan, and stir until the sugar and salt have dissolved. This is enough to flavor 4 cups of rice, so adjust the amount according to the amount of rice you have.