A California roll is a maki-style sushi roll that uses avocado, cucumber, and lump crab meat instead of the traditional raw fish. Maki-style sushi means that the ingredients are rolled in seaweed and paired with vinegared sushi rice.
The origins story for this dish varies. According to some accounts, the California roll was not created in California at all but in Vancouver, Canada, by a Japanese chef named Hidekazu Tojo. He could not get his western clients to eat the raw fish in sushi, so he swapped the raw fish for locally enjoyed ingredients like steamed Dungeness crab and avocado.
Another account claims that the California roll was created In Los Angeles by a different Japanese chef, Ichiro Mash*ta. The common thread is that each of these chefs sought a way to bring their culinary traditions to their new homes while utilizing the ingredients endemic.
How to make California rolls
The key to making California rolls, and sushi rolls in general, is the rice. Tossing freshly steamed rice with a rice vinegar and sugar mixture helps make the rice sticky and also infuses it with a tangy-sweet flavor that complements the other ingredients.
Sliced avocado, crunchy cucumber, and fresh crabmeat fill out the interior of the roll. Togarashi-spiced mayonnaise brings all of the ingredients together, adding a creamy balance to the sour rice and crisp textures.
You’ll need a bamboo sushi rolling mat to help guide you as you roll. If you have more than one mat, line up the bamboo mats and let your friends roll their own for a fun, interactive meal.
