It's easy to guess that they invented this kind of rolls in one of the restaurants in California, USA. The creator is the chef Ichiro Mashita. In 1973, he first served this dish, which quickly gained popularity first in the US, and now all over the world.
Today we will learn how to prepare California rolls .
Classic rolls "California" - recipe
Ingredients:
- rice boiled - 150 g;
- seaweed nori - 1 leaf;
- crab meat - 50 g;
- avocado - 1 pc;
- calorie - 50 g;
- special mat - makisu.
Preparation
Ichiro Mashita has very truly felt Americans and has understood, why dishes of the Japanese kitchen did not use special popularity. The taste of ordinary rolls did not justify the expectations of Americans and Europeans because the smell of algae interrupted all other ingredients. Preparation of rolls "California" is different in that they have rice outside.
The California rollers so amazed Americans that the first to enter the mouth are not the nori seaweed, which have a specific taste, but the usual rice. But the rice itself did not look very attractive. So there was an idea to decorate it with tobiko - caviar of flying fish. It is ideal for decorating rolls from the outside - it does not strew and gives an appetizing look.
To do this, put the nori sheet on the makis, and distribute the cooled rice evenly. After that, turn the nori sheet so that the rice is on the bottom on the makis, and the nori at the top.
To rice does not stick to your hands, you can moisten them with water. There is a small trick in the preparation of rolls rice outside - the makis can be wrapped with food film, so that rice does not get soiled.
After this, the filling order follows. Classic rolls "California" have an original composition: avocado and crab meat in the filling, tobiko caviar for decoration. On the nori, put it in thin strips of avocado. In the store you need to choose the softest, mature avocados just melt in your mouth, they easily leave the peel and it's not difficult to clean it. Also add crab meat. Carefully wrap the makis, trying to give the rolls a traditional square look. The resulting sausage is necessary to decorate the top evenly with tobiko caviar. The thicker and smoother the layer, the more appetizing the finished product will look.
The standard nori sheet is designed to be cut into 8 pieces after making the roll. 2 parts are usually cut uneven edges, and the remaining 6 make up a standard portion. Serving rolls is recommended with pickled ginger, wasabi and soy sauce.
Non-standard solutions for rolls "California"
Since the invention of the rolls "California" has passed more than 40 years. Over the years, there have been many variations. For example, to make the dish more budgetary, the ingredients for California rolls need to be changed. Instead of avocado, you can use a cucumber, and replace crabmeat with crab sticks. There are recipes in which tobiko is replaced with sesame seeds - this gives some airiness to the dish and is suitable for those who do not like fish.
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