OK, I admit I’d eat almost anything if wrapped in a sheet of nori, but I do tend to steer clear of California rolls. I’m offended by the fake crab-like substance, and really, why is it called a California roll anyway (I think it is actually because there is avocado in it)?
But strangely enough, the California roll has become somewhat of a traditional sushi roll, a paradox in itself.
You can make a real California roll; you don’t have to use the fake crab stuff, and you can add some things that are distinctly California to make a sushi roll that the Golden State would be proud to call their own.
The Real California Roll
Ingredients:
(Notice the lack of mayonnaise; I’m from the school of thought that mayonnaise shouldn’t be in anything, let alone a delightful sushi roll.)
Follow the instructions that came with your sushi mat to roll an inside-out roll (rice on the outside), stuffed with the goodies above in your favorite proportions. You can even add the mayonnaise if you don’t tell me about it. As always, serve with wasabi, pickled ginger and soy sauce.
You will be amazed at the difference in taste, texture and overall quality of a California roll with real crab meat and the addition of the sprouts. Enjoy, and let us know in the comments how you like it.
Clacked by Debbie McDuffee
on Jan 28, 2009 @ 18:58 EST5EDT
