Friday, May 6, 2016

California Roll

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 Talking about one of  the most basic, common, and delicious rolls, the first name that comes up is no other than the California roll. A California roll is a makizushi, a type of sushi roll which is consisted of sushi rice,crab sticks, cucumbers, sesame- seed and avocado. In addition, side orders of wasabi, red ginger, and soy or eel sauce complement the roll impeccably. California roll first originated from an Tojo-maki roll created in Vancouver, Canada by chef Hidekazu Tojo.The widely accepted version of the invention of the California roll is attributed to Ichiro Mashita, a sushi chef in LA. He began substituting avocado for toro which is  (fatty tuna), and after multiple experimentation, the California roll was born in the 60s. As one of the most prominent styles of sushi in the US market, the roll has been influential in sushi's global popularity and in inspiring sushi chefs through out the world in conjuring this non-traditional cuisine.


IngredientsJuice of 1/2 lemon1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces4 sheets nori1/2 batch sushi rice, recipe follows1/3 cup sesame seeds, toasted1 small cucumber, peeled, seeded, and cut into matchstick-size pieces4 crabsticks, torn into piecesPickled ginger, for servingWasabi, for servingSoy sauce, for servingSushi Rice:2 cups sushi or short grain rice2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt

DirectionsWatch how to make this recipe.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. 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. 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.Sushi Rice:Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.


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