California Roll
Rumor was that when sushi first arrived to the states, Americans were hesitant to eat sushi rolls with the seaweed (nori) wrapped on the outside. Which by the way, is the traditional method in Japan. So chefs decided to improvised, and made an inside out roll instead. And soon after, rolls with rice on the outside became the norm and spread from coast to coast. And somehow, the California Roll was born and is unquestionably, the most popular sushi roll in America today. In fact, I bet many of you who first ate sushi, most likely tried a California roll first before getting to creative on the menu.
From my personal experience, inside out rolls, also known as “maki”, sell way better than traditional rolls. However, in many restaurants in Japan, nori outside rolls are still the most common style.
Difference Between Rice or Seaweed Outside Sushi Rolls?
Big difference. Sushi rolls with the nori outside magnifies the essence of the seaweed flavor. Even if you use the same exact ingredients in the same exact volume; but the simple act of placing the nori on the outside will alter the dynamic of how the nori flavor transpire in your mouth. Don’t believe me? Try it out for yourself, do a blind tasting. Personally, I love the aroma of roasted nori and the only way to achieve this, is to make it the traditional method. This is a classic example of how recipe construction technique is just as important as the ingredients itself. After all, If I’m just eating for the sake of gaining calories, I would just put all the ingredients into a blender and make a smoothie. But that’s just disgusting.
One of my favorite ways of eating sushi are handrolls (temaki). It’s a much easier approach to making and you get the benefit of enjoying a balanced flavor by incorporating the nori wrap on the outside. Here’s a link to how I made a lobster handroll. You can certainly do the same with a California roll.
Ingredients for California Roll:
For the Filling:
- Sliced Avocado (Don’t cut it too thin. About ¼” is standard)
- Cucumber
- Kani or Shrimp (21/25 size)
For the Base: (This is the same for all the sushi rolls I make)
- Sushi Rice
- Nori (Half sheet)
- Sesame Seeds
How to Cut Cucumber Sticks