The California roll was invented in Los Angeles in the 1970s by Japanese chef Ichiro Mashita for customers who rejected visible nori. It is an inverted roll with rice on the outside that made sushi popular in the West. Today it is the most requested maki in sushi restaurants around the world.
Japanese
Maki california roll
Maki california roll con surimi, aguacate, pepino y masago.
- Japan
- MAIN COURSES
- Light
- High protein
- Low fat
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 350 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 48 g
- Fat 12 g
- Sodium 680 mg
Story behind the dish
Preparation
Maki California roll is a Japanese preparation with medium difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 sheets of nori seaweed.
- Have ready: 400 g of warm sushi rice.
- Have ready: 200 g shredded crab surimi.
- Have ready: 1 ripe avocado in strips.
- Have ready: 1 Japanese cucumber in sticks.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare sushi rice and leave warm; mix surimi with Kewpie mayonnaise
Prepare sushi rice and leave warm; mix surimi with Kewpie mayonnaise.
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Cover the mat with transparent film; place nori and spread…
Cover the mat with transparent film; Place nori and spread rice in a thin layer.
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Turn the nori with rice face down on the mat
Turn the nori with rice face down on the mat.
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Place surimi
Place surimi, avocado and cucumber in a horizontal line in the center of the nori.
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Roll, pressing firmly with the mat, forming a compact roll.
Roll, pressing firmly with the mat, forming a compact roll.
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Refrigerate 10 minutes; cut into 8 pieces with a knife dipped in…
Refrigerate 10 minutes; Cut into 8 pieces with a knife moistened with water.
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Decorate with masago on top and serve with soy
Decorate with masago on top and serve with soy, wasabi and ginger.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with cucumber and avocado without surimi for vegetarian.
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