Gunkan-sushi with tobiko (flying fish caviar)
Nutrition: High-quality protein, selenium. Tobiko is made from flying fish eggs in a similar process to ikura. Tobiko is very reasonably priced compared to Ikura, but the taste is still high quality with a unique texture similar to kazunoko.
The California roll is a classic example of “American sushi,” early fusion cuisine incorporating new ingredients into traditional Asian recipes.
Food historians generally credit Ichiro Manashita, of the Tokyo Kaikan restaurant in Los Angeles, with “inventing” the California roll.
The date is fuzzy, though most agree this item was available in the early 1970s.
This video lesson explains how to fillet a whole salmon. First of all, choose a very fresh salmon by making sure its eyes are bright and shiny and the entire fish fresh looking.
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. Continue reading