California roll

California Roll is a style of maki sushi that has gained popularity in the United States and around the world. It is typically made inside-out, with rice on the outside, and filled with avocado, crab meat (or imitation crab), and cucumber.

History

The California Roll is believed to have been created in the 1960s by sushi chef Ichiro Mashita in Los Angeles, California. Mashita began substituting avocado for traditional nori (seaweed) and used crab instead of tuna, due to the lack of availability of certain ingredients in the United States at the time. This adaptation led to the creation of the California Roll, a sushi roll that catered to the American palate and utilized ingredients readily available in California.

Preparation

The California Roll is unique in its inside-out style, with the rice on the outside of the roll. This was done to cater to Americans who did not like the texture or taste of seaweed. The roll is typically filled with cucumber, crab meat (or imitation crab), and avocado. It is then rolled in a layer of sesame seeds or roe (fish eggs) for added texture and flavor.

Popularity

The California Roll's popularity has grown significantly since its creation. It is often credited with popularizing sushi in the United States and is now a staple item at sushi restaurants worldwide. Its mild flavors and familiar ingredients make it a popular choice for those new to sushi.

Variations

There are several variations of the California Roll. Some versions include other ingredients like mango, cream cheese, or smoked salmon. The Rainbow Roll is a larger version of the California Roll, topped with various types of fish and avocado.

See Also

• Sushi
• Maki
• Avocado
• Crab meat
• Cucumber
• Rainbow Roll

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  California roll with avocado and crab

• 

  California roll with caviar

• 

  California roll with tobiko