How to Make an Inside out California Roll.
True to its name, this rolled sushi was invented
in California by an enterprising Japanese
sushi chef in the early 1970s.
You will need Some plastic wrap A bamboo mat
for rolling sushi Half of a cucumber A vegetable
peeler A very sharp knife A cutting board
A ripe avocado 4 imitation crab sticks or
a quarter lb. of cooked, shredded crab 2.0
c prepared sushi rice 2.0 sheets of toasted
nori, cut in half 1.0 tbsp sesame seeds A
small spoon A damp kitchen towel And a bowl
of clean water and lemon juice (optional).
Step 1.
Cut a large piece of plastic wrap a little
more than twice the size of your bamboo mat
and place it on the table.
Place the bamboo mat on top and encase it
in the plastic by smoothing the wrap evenly
over both sides.
Set the mat aside.
Step 2.
Peel the cucumber and scoop out the seeds
with a small spoon.
Cut the cucumber half into thin strips about
1/8 - to 1/4-inch wide and set them aside.
Step 3.
Cut the avocado in half lengthwise and twist
the two halves until they separate.
Cut the half without the pit into two quarters.
Remove their skin and cut them lengthwise
into quarter-inch slices.
Set the slices aside and clean your hands
and knife with the damp kitchen cloth.
To prevent the avocado from oxidizing, or
turning brown, squeeze some fresh lemon juice
on the cut avocados.
Step 4.
Lay a half sheet of nori shiny side down.
Moisten your hands with a little water and
grab a handful, or about a cup, of prepared
sushi rice.
Ball it up and put it on top of the nori.
Step 5.
Spread and pat the rice across the nori, leaving
a 1/2-inch margin uncovered at the bottom
edge.
Don't use too much rice.
It should be no more than 1/4-inch thick and
you should be able to see the nori sheet through
it.
Step 6.
Sprinkle sesame seeds over the rice.
Step 7.
Lay the plastic-wrapped bamboo in front of
you.
Flip the prepared nori sheet rice-side down
at the bottom end of the mat.
Step 8.
Lay a strip of shredded crab across the middle
of the nori, add a strip or two of cucumber
next to it, and lay avocado slices on top.
Step 9.
Use the bamboo mat to roll the bottom edge
of the nori over the filling in the center,
tucking it over firmly so the filling is enclosed.
Step 10.
Pull the mat back and lay it over the roll
again.
This time continue to roll forward, applying
even pressure and tightening as you roll,
using your mat as leverage.
Step 11.
Once it's taken shape, take the roll off the
mat and lay the mat over it.
Press and smooth the roll, compressing it
tightly and evening out the ends.
Step 12.
With a very sharp knife use a delicate but
firm sawing motion to cut the roll in half.
Cut each half into three equal pieces.
Step 13.
Repeat the process with your remaining half
of nori, lightly layering it with rice, adding
the filling, and rolling and cutting the sushi.
Eat at your leisure—after all, this is California-style.
Did you know Fallbrook, California, the self
proclaimed 'avocado capital of the world,'
has been hosting an annual Avocado Festival
since 1962.
