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VIDEO : Inside-out California Maki.


Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese!
As its name suggests, California Maki is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures – cooked crab, avocado and cucumber.Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese!
The California Maki is a maki-zushi (roll), a kind of sushi, usually made inside-out, containing cucumber, imitation crab stick, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds or tobiko.The California roll has been influential in sushi’s global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine
History

The origin of the California roll is somewhat murky, but usually food historians credit Ichiro Mashita, sushi chef at the Tokyo Kaikan in Los Angeles with inventing the roll in the early 1970s. Mashita realized the oily texture of avocado was a perfect substitute for toro. He also eventually made the roll “inside-out”, i.e. uramaki, because Americans did not like seeing and chewing the nori on the outside of the roll.

After becoming popular in southern California it eventually became popular all across the United States by the 1980s, and is known in Japan as the Kashu-maki. The roll contributed to sushi’s growing popularity in the United States by easing diners into more exotic sushi options.

Hidekazu Tojo, now of Tojo’s restaurant in Vancouver, B.C., claims to have invented the roll around the same time as Mashita, although he initially called it the Tojo-maki.YouTube Preview Image

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