Pickled Ginger and California Roll Bowl

I’ve found that it’s hard to be very imaginative when using imitation crab meat, so I went looking for some recipes and found one for a California Roll Bowl. It called for pickled ginger, and I being a pickling virgin and having so much fresh stuff sitting on the counter,  decided to make my own.

Pickled Ginger

Pickled Ginger

  • 8 ounces of fresh ginger root, peeled
  • 1 1/2 tsp sea salt,
  • 1 cup rice vinegar
  • 1/3 cup white sugar


  1. You can cut the ginger into chunks and wait until after they’re pickled  to slice them, but I prefer cutting them fairly thin before pickling them, so I used a mandoline (and ended up cutting my finger : ( ). Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar(s).
  2. In a saucepan, stir together the rice vinegar and sugar until the sugar has dissolved. Bring to a boil, then carefully pour the boiling liquid over the ginger root pieces in the jar(s), splitting up equally if using more than one jar.
  3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week.

Source: Adapted from AllRecipes.com

 California Roll Bowl


  • 1 cup brown rice
  • 1/2 cup imitation crab meat, chopped
  • 2/3 cup cucumber, peeled, sliced, and cut into approximately matchstick-size pieces
  • 1/4 cup grated carrot
  • 1/2 a ripe avocado, diced
  • About 1 tsp pickled ginger, chopped
  • 3 tsp rice wine vinegar
  • 1 tsp soy sauce
  • a bit of wasabi paste (optional)
  • Garnishes: sesame seeds, nori and/or furikake seasoning


  1. Combine all ingredients in bowl, adding avocado last so it does not turn to mush when mixed. Sprinkle garnishes on top and serve.

Source: Adapted from SparkRecipes


2 thoughts on “Pickled Ginger and California Roll Bowl

  1. Pingback: Cabbage and Ginger Salad | A pinch, a dash, and a dollop

  2. Pingback: Pickled Shrimp | A pinch, a dash, and a dollop

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