This type of maki is claimed to be an American invention but there are also multiple claims where some originated in Canada. Anyway, regardless of where it came from what’s important is that is was named California Roll or California Maki due to its popularity in California. I also read in some article that this was the sushi of choice of Americans since in general during those days never liked raw fish they also never liked nori eventually removing them from sushi’s.
California Maki was born, without raw fish so it uses real snow crab legs (later changed to surimi) in addition to fruits and vegetables like mango, avocado and cucumber. The sushi was designed as well to be inside out hence Nori is placed inside using sesame seeds and/or masago as its outer layer. Without the fatty fish like tuna or salmon mayonnaise is used instead.
It’s a sushi that is easily loved by everyone, it also lasts longer compared to other sushi’s as it does not contain any raw fish. It is an all in one sushi, with fruits, vegetable, seafood and rice all the quadrants of your food pyramid is represented. It’s one unique sushi, it has umami, its mildly savoury, tangy, sour, sweet, fatty and creamy, a nice combination of texture and flavours.
- Rinse rice with water until drain water runs clear.
- Place rice and cold water in a small rice cooker and cook.
- Once cooked stand for 10 minutes covered in rice cooker.
- Place rice in ceramic bowl then slowly add vinegar while mixing the rice. Flatten rice in one thin layer to let it cool quickly.
- Set aside to cool in room temperature but keep rice covered with a damp cloth while preparing
- Place a sushi mat on a clean flat surface, place a sheet of cling wrap on top.
- Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
- Spread a thin layer of wasabi on one side
- Arrange kani, cucumber, avocado and mango on top.
- Squeeze some kew pie mayonnaise on top.
- Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
- Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces, remove the cling wrap. Moisten the sharp knife every time you cut a new slice.
- Place your masago on a plate then roll each sushi slice on to the masago to coat the outer layer of sushi with it. Serve.