California: California rolls

History: California rolls were invented in the 1960’s as it adapted to Japanese sushi to suit American tastes. This dish is notable for its use of avocado a fruit which isn’t really used in Japan but its very abundant in California and it introduction of cooked crab.

Symbolism: It symbolizes the fusion of Japanese and American culture.

Ingredients

For the Sushi Rice:

• 2 cups sushi rice
• 2 ½ cups water
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For the Filling:

• 1 avocado (sliced)
• 1 cucumber (thin strips)
• 8 oz imitation crab meat or cooked real crab (shredded)
• 2 tbsp mayonnaise

For the Wrap:

• 4 sheets nori (seaweed)
• Sesame seeds or tobiko

1. Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice in 2 ½ cups of water using a rice cooker or stovetop. Once cooked, let it sit for 10 minutes.
3. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently, stirring, until dissolved (do not boil).
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature, covering with a damp towel to prevent it from drying out.

2. Prepare the Fillings

1. Slice the avocado into thin strips.
2. Cut the cucumber into thin julienne strips.
3. Flake the imitation crab or shred real crab meat.

3. Assemble the California Rolls

1. Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.
2. Place a sheet of nori (shiny side down) on the mat.
3. Wet your hands to prevent the rice from sticking, then spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
4. Sprinkle sesame seeds over the rice if desired.
5. Flip the nori sheet over so the rice faces down onto the plastic wrap.

4. Add the Fillings

1. Arrange a few strips of avocado, cucumber, and a line of imitation crab across the bottom third of the nori.

5. Roll the Sushi

1. Using the bamboo mat, lift the edge closest to you and roll tightly over the fillings.
2. Continue rolling, applying gentle pressure, until the roll is sealed. Use a few grains of rice or water to seal the edge if necessary.

6. Slice the Rolls

1. Use a sharp knife to slice the roll into 6-8 even pieces. Clean the knife with a damp cloth between cuts for clean slices.

7. Serve

• Arrange the California rolls on a platter and serve with soy sauce, pickled ginger, and wasabi on the side.