There are three chefs—two from Los Angeles and one from Vancouver—who have laid claim to the invention of this widely-popularized sushi preparation: chef Ichiro Mashita at the LA restaurant Tokyo Kaikan, who claims to have invented the roll in the 1960s; chef Ken Seusa of LA, who is often credited with the first documented claim; and Vancouver chef Hidekazu Tojo, who claims to have originated the use of cucumber, cooked crab, and avocado. The inside-out style of the California roll has proved highly appealing to Americans. The exterior coating of vinegared rice makes it clear that the nori wrapping is meant to be eaten, not discarded. The use of avocado and crab or imitation crab also contributes to the preparation's reputation as a “starter sushi” that is accessible to Western palates and flavor/texture expectations.
Recipe Servings: 8
+ 10 minutes resting
Ingredients
- 1 medium avocado, peeled, pitted, and sliced into ¼-inch-thick pieces
- Juice of ½ lemon
- 4 sheets of nori
- ⅓ cup sesame seeds, toasted
- 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
- 4 crabsticks, torn into pieces
- Pickled ginger, for serving
- Wasabi, for serving
- Soy sauce, for serving
For the rice:
- 1 cup sushi or short grain rice
- 1 cup water, plus extra for rinsing rice
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- ½ Tbsp kosher salt
Directions
- In a mixing bowl, add the rice and cover with cool water, swirling and then pouring the water off. Repeat several times until the water runs clear.
- In a medium saucepan, add the rice and 2 cups of water. Bring to a boil over high heat, uncovered.
- When the water begins to boil, reduce heat to very low and cover. Let cook for 15 minutes, and then remove from heat and let stand, covered, for 10 minutes.
- In a small bowl, combine the rice vinegar, sugar, and salt. Warm in the microwave. Transferring the rice to a large wooden or glass mixing bowl, add in the vinegar mixture and mix to thoroughly coat. Cool to room temperature.
- Prepare the avocado, squeezing the lemon juice over to prevent browning.
- Prepare a work surface, covering a bamboo rolling mat with plastic wrap. Cut the nori sheets in half crosswise and lay a half sheet shiny-side down on the covered mat.
- Working with wetted fingers, spread about ½ cup of the rice evenly over the nori. Sprinkle with sesame seeds.
- Turning the nori sheet over to place it rice-side down, place ⅛ of the cucumber, ⅛ of the avocado, and ⅛ of the crab sticks in the center of the sheet.
- Taking hold of the mat at the edge closest to you, and holding the fillings in place, roll the sushi into a tight cylinder, using the mat to shape. Pull away and set aside, covered with a damp cloth. Repeat until all the ingredients have been used.
- Slice each roll into 6 pieces and serve with pickled ginger, wasabi, and soy sauce.
To make the rice:
To make the sushi:
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