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