Surimi (Imitation Crab Meat) Mock Sushi Bowl

Course: main meals

PointsPlus™ Value:    6
Servings:  1

Preparation Time:  15 min
Cooking Time:  0 min
Level of Difficulty:  Easy

Not much cooking involved. Easypeasy. Not sure why it’s 6 points., but it’s healthy.

I know it’s not real sushi, nor in a bowl, but hey… whatever.

Ingredients:

•  2 cups cabbage, finely sliced  
•  1 small carrot, diced very small (or two baby carrots)
• 1 tsp onion, grated
• 1 tsp carrot, grated
• 1 tsp fresh ginger, grated
• 1 tsp fresh garlic, grated
• 1 tsp Sriracha (more if you like it hot)
• 1 mushroom cap, sliced thin
• 1/4 medium English cucumber, diced very small
• 1 tbsp sweet pepper diced.  (about 1/8 of a small red pepper)
• 2 oz imitation crab, sliced thin or shredded  
• 1 Tbsp Pickled Sliced Ginger, minced (Gari)
• 1 Tbsp rice vinegar  
• 1/8 tsp toasted sesame oil  
• 1 tsp sesame seeds  
• 1 scallion, sliced thinly (diagonal)  
• 1 tsp reduced-calorie mayonnaise  
• 1 tsp wasabi, prepared
• 6 snow peas, sliced thin  
• 2 tsp tamari sauce   

Instructions:

To begin the dressing, in a small bowl mix the rice vinegar with grated onion, garlic, carrot and ginger.  Let that sit while you prepare the rest of the ingredients.

Slice the cabbage as thin as possible (you can option to dice it). Next prep the veggies by dicing, as small as possible, the carrot, cucumber and red pepper. Julienne the snow pea pods. Quarter and slice the mushroom (you can use any mushroom you want). Put those veggies in a bowl and mix them together.  Next slice the scallion on the diagonal into small pieces, put aside. Chop, slice or shred the Surimi (imitation crab).

To build the salad, plate the cabbage on the bottom, add crab and diced veggies and spread evenly over the cabbage.

In the same bowl you have the rice vinegar and grated veggies; add the wasabi, tamari and sesame oil, Sriracha and mayo. Mix the dressing to incorporate those ingredients. Mince the pickled ginger and add to finish the dressing.

Pour dressing over the salad and mix thoroughly. Finish off with the sesame seeds and scallions over the top.

The Five Ways to Get The Best Out of Ginger

After posting, “Secrets of Ginger.” I wanted to also provide you with some of the things I do with ginger, to get the most out of it. Ginger is loaded with flavor and a super food. For those who follow the PointsPlus program. Using Splenda and/or Truvia instead of sugar guarantees you no points.

No. 1 Raw Ginger:

The first way to enjoy ginger is to use it raw.  I buy about 4 lbs of Ginger on average every month, plus or minus a week. One pound of that I keep as fresh ginger. The other three or so pounds I process and make turn it into 4 other types of ginger.

Keep the ginger in the fridge until ready to use. Freeze the ginger if you’ve had for more than 3 weeks. But first, process it by snapping off pieces and removing the skin with a butter knife or spoon. Cut off any over dried knuckles and blemishes. I like to use raw ginger in Miso salad dressing, soups, noodle dishes, stir fries and marinades. Frozen ginger grates easily with a micro-planer.

The second way of using the ginger is the first step to the next 4 uses for ginger.  Pickled ginger also known as Gari, primarily eaten with Sushi.  However, you can also add this to salads and sandwiches to add a fresh taste.

No. 2 Pickled Ginger:

Ingredients:

• 2 lb fresh young ginger
• 3 cups rice vinegar
• 2 cups sugar/Truvia or 48 packets of Splenda
• 2 tsp salt

Preparation:

Wash the ginger root and rub off skin with a spoon or butter knife. Slice the ginger thinly (use a mandolin slicer if you can’t slice thinly) and salt them. Leave salted ginger slices in a bowl for about an hour.

Dry the ginger slices with paper towels and put them in a glass or non reactive container

In a pot, over medium high heat dissolve the sugar into the rice vinegar and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices.

Let the ginger and pickling juices cool down before refrigerating. Cover and keep 3-4 days before using, it will keep refrigerated for up to one month.

While you are slicing, you will have pieces left over that are either too thick or irregularly shaped.  Collect all of that, plus slice more about 1/8 of an inch thick to combine and equal 2 cups worth.  We are going to use those to make ginger the third and fourth way to use Ginger.

No. 3 Ginger Syrup:

This stuff is great for adding to teas and hot cereals and grains like Oatmeal and Quinoa.  The syrup is especially good, if you are into making homemade ginger ales and cocktails.

Ingredients:

• 2 cups sugar/Truvia (or 48 packets of Splenda)
• 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
• 2 cups water

Preparation:

Basically, to start we are going make simple syrup.  In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil.  Reduce heat and simmer until syrupy and reduced by half. That shouldn’t take more than an hour.  Strain ginger pieces out and reserve syrup. Don’t worry if it looks thin, the syrup will thicken as it cools.

The byproduct of making Ginger Syrup is what we are going to make next.

No. 4 Candied Ginger:

Ingredients:

• Strained and reserved ginger slices
• 1 sup sugar/Truvia or 24 packets of Splenda

Preparation:

Take your remaining ginger that you strained from the Ginger Syrup and place it on a shallow plate filled with about 1 cup of granulated sugar.  Mix the ginger in the sugar to coat completely. Then move the sugar coated ginger to a sheet pan lined with parchment paper.  Bake the sugar coated ginger for about 4 hours at 200 degrees to turn it into candied ginger.

Finally we take the ginger syrup and candied ginger to make the final recipe of the Five

No. 5 Homemade Ginger Ale:

Ingredients:

• Ginger syrup
• 1 piece candied ginger
• Ice cold club soda or seltzer water
• squirt of fresh lime slice

Preparation:

For each 16-ounce serving, mix 1/4 cup ginger syrup with 1 cup cold club soda and pour over ice. Additional ginger syrup and/or sugar may be added to taste. Garnish with a piece of candied ginger and a lime slice.