Arivaling claim is that the California roll was actually created in Canada, by Chef Hidekazu Tojo, a Japanese native.
Tojo insists he is the innovator of the ‘inside-out’ sushi, and it got the name ‘California roll’ because it was popular with patrons from Los Angeles.
His original claims of invention don’t even touch on the use of avocado, essential to the California roll.
A California roll or California maki is a makizushi sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll (uramaki ) is sprinkled with toasted sesame seeds, tobiko or masago (capelin roe).
Prep Time:45 minutes
Cook time:2 hour
Squeeze the lemon juice over the avocado to prevent browning.
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.
- Juice of 1/2 lemon
- Optional mix-ins like 1 medium avocado
- 4 sheets nori
Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.
- 1/2 batch sushi rice
- 1/3 cup sesame seeds
- 1 small cucumber
Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
- 4 crabsticks
- Pickled ginger
Eat the Sushi.
- Calories 689
- Carbohydrates18 g (6%)
- Fat43 g (67%)
- Protein55 g (111%)
- Saturated Fat12 g (62%)
- Sodium923 mg (38%)
- Polyunsaturated Fat9 g
- Fiber4 g (18%)
- Monounsaturated Fat18 g
- Cholesterol213 mg (71%)