In a small mixing bowl, whisk and combine all ginger sauce ingredients. Set aside.
Preheat oven to 350 °F. Roast Nori sheet and sesame seeds in baking pan until the sesame seeds are golden brown. Approximately 7 minutes.
Meanwhile, heat a sauté pan over high heat until it is hot. Reduce the heat to medium high and then add canola oil. Wait for approximately 15-30 seconds until the oil is hot. Add cooked rice and use a spatula to break the rice chunk if necessary. Stir continuously to allow the oil evenly coat the rice. Approximately 3 minutes.
Pour the ginger sauce over the rice and stir for approximately 1 minute. Stir in frozen peas and cook for approximately 2 more minutes until the peas are thawed and cooked. Turn off the heat and set aside.
Remove the baking pan from the oven. Cut the Nori sheet to 1/2” × 2” strips.
Stir in half amount of sesame seeds, Nori strips, and pickled ginger slices into rice. Transfer the rice into a serving dish. Serve with the rest of sesame seeds, Nori strips, and pickled ginger slices sprinkled on top of the rice just before serving.