Have you ever asked yourself why it’s called California roll or California maki when it’s in fact a Japanese food? I made a little research and this is what I found:
“The assumption is that because it was called the California roll, it was invented for Californians,” according to Trevor Corson, author of The Story of Sushi.
Now I want to invent “Filipino roll”, roll for Filipinos. 😀
Wikipedia has a nice info too:
The California roll (カリフォルニアロール; Kariforuniarooru) is a maki-zushi, a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango or banana instead of avocado (just like the one I did). Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds, tobiko or masago.
As one of the most popular styles of sushi in the US market and abroad, the California roll has been influential in sushi’s global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine.
My inspiration of making this inside-out California roll comes from a Sushi cook book a dear friend gave to me on Christmas as part of our bonito-monita.
I used to make California roll but not inside-out, more of the old fashioned way, where the nori was placed outside.
I like making California rolls, it’s Slide’s and daughter Elise’s favorite though, a bit expensive. The Japanese rice costs around P150+ per kilo, Japanese rice wine and mayonnaise is around P200-300, medium size. But for a family treat it’s still cheaper compare if I buy to Japanese restaurants like SumoSam and Kimono Ken (I and Slide’s favorite Japanese restaurant).
Recipe and instructions on how to prepare the California rolls below were adapted from the book: Sushi: A Classic Collection of Japanese-Style Recipes.
Have a nice and fulfilling weekend everyone!
Inside-Out California Rolls Recipe
3 cups cooked sushi rice
6 small sheets of toasted nori
1 ripe mango, cut into strips
6 crab sticks, split in half lengthwise
2-inch/5-cm piece of cucumber, peeled and cut into batons
3 tbsp toasted sesame seeds
1. Divide the rice into 6 equal portions.
2. Line a rolling mat with plastic wrap to prevent the rice sticking to it.
3. Put a sheet of nori shinny-side down on the mat with the longest end toward you.
4. Using wet hands, spread 1 portion of the rice an even layer on the nori, leaving no gaps, then turn the nori over so that the mat is against the rice.
5. Put some mango in a layer at one end of the roll, keeping it parallel to the end nearest you, and lay 2 pieces of crab in a line beside it. Put a line of cucumber next to them.
6. To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you finished the roll. Put the sesame seeds on a plate and roll the sushi in them to coat the rice.
7. Remove the roll from the mat and cut it in 4 even-size pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the pieces on a plate. Do the same with the remaining ingredients.
Tanoshimu (or Enjoy as they say it in Japanese.)! 🙂