California Rolls

California rolls are one of the most popular sushi rolls in the US. From the name alone, it’s no surprise they’re not from Japan. The origins are disputed – several chefs in Los Angeles and one chef from Vancouver claim this. The avocado in the roll is a product associated with California, hence the name. The Vancouver chef claims the initials of the main ingredients, crab and avocado, stand for CA, the acronym for California.

Regardless of who invented it, the reel dates to the 1960s-1970s. It became popular when Gourmet magazine featured it in 1980 as an entry-level sushi for people who had never eaten sushi. With no raw fish and rolled inside out—the rice is on the outside of the roll—it’s often the first sushi that Americans try and eat most often.

Main ingredients in California rolls

Although it looks difficult to make, the California Roll is easy to assemble. It’s made with imitation crab or real crab, with or without mayonnaise, avocado, and the occasional cucumber. Roe or sesame are sometimes sprinkled on top. Here’s a rundown of the key ingredients that go into a California roll:

Imitation crab sometimes called crab sticks, seafood sticks, or surimi, and is often made with white Alaskan pollock mixed with wheat or egg white, crab flavoring, and red food coloring to mimic crab meat. You can find it in stick form or in chunky flakes. Either will work for this recipe, although a crab stick is easier and doesn’t need to be mixed with mayonnaise to hold it together. Use real crab meat if you want, although it’s considerably more expensive.

Kewpie mayonnaise is a brand of Japanese-style mayonnaise that is slightly sweeter than American mayonnaise, like Hellman’s. You can find them in Asian grocery stores, specialty stores like Cost Plus World Market, online, or in well-stocked grocery stores — look in the condiment section next to regular mayonnaise or in the Asian ingredients row. You can use regular mayonnaise mixed with a pinch of sugar and 1/2 teaspoon of rice vinegar, or omit it all.

nori is a sheet of dried seaweed. It has two sides – a rough side and a shiny side. Usually the shiny side faces out as it’s prettier and has better texture. California Rolls are rolled inside out, so it doesn’t matter which side is inside or outside. You can find nori in well-stocked grocery stores, Asian shops or online. Just be sure to buy sheets – often 7 1/2 x 8 inches – for making sushi rolls and not the smaller snack packs.

fish roe often used to garnish the outside of California buns. You can find it in Asian and Japanese grocery stores. I used American Golden Whitefish roe, which is a lighter color than the bright orange roe commonly used. It gives a nice bright, crunchy pop of salty sea and is available at upscale grocery stores like Whole Foods. Choose an inexpensive roe that is small, as larger ones won’t stick to the roll. don’t you love roe Use black and white sesame seeds to liven up the buns and give them a little crunch.

rice vinegar is an important ingredient for making sushi rice. Aside from being used in the rice, it’s not used here as a flavoring, but rather to keep the avocado from browning. You can find unseasoned rice vinegar at Asian markets, in well-stocked grocery stores, or online. It’s okay to use lemon juice, apple cider vinegar, or white vinegar instead.

The bamboo roll mat

Sushi chefs use a bamboo sushi rolling mat, called a makisu in Japanese, to assemble the rolls. It is made of bamboo sticks tied together with cotton strings. The nori is placed on the mat with the shiny side down. Then the rice and fillings are layered on top. The mat helps in handling the nori, which is brittle and tears easily.

For an inside-out roll like the California roll, first place a piece of plastic wrap on the mat to keep the rice from sticking to the mat. Rinse the mat and let it air dry before storing it away.

You can find sushi mats in Japanese grocery stores and various stores like Daiso, in Asian grocery stores, and online. You can place a piece of parchment paper covered with plastic wrap instead. It doesn’t have the same structure, but with a little practice no one will be able to tell the difference.

My tips for preparing California rolls

Do not overfill the buns. Use the smallest amount of rice you need to cover the nori. And don’t overdo it with the crab, avocado, and cucumber. It will be easier to roll.

water is your friend when it comes to spreading the rice on the nori. Set a small bowl of water by your side and dip your fingers in before spreading the rice. This will prevent the rice from sticking to your fingers.

Lift something first. For the first roll, lift the nori with the rice over the filling. This first step is crucial. Otherwise the filling will fall off.

Squeeze it just right. Once you’ve formed the roll, gently pinch it together while it’s still wrapped in the mat. This will help seal and tighten the roll. Don’t squeeze it too hard – you’re squeezing out the filling. If that happens, push them back in.

Cut open the roll with a wet knife. To get evenly sized pieces, first cut the roll in half, then cut each half into thirds for a total of six pieces. Slide the knife through the roll without pressing down – you risk crushing it – and let the sharp blade cut. To get clean cuts, dampen the blade with water and wipe between cuts.

More Japanese inspired recipes

• Tamagoyaki
• Seared Ahi Tuna
• sushi rice
• Chirashi bowl