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How to Make an Inside out California Roll. True to its name, this rolled sushi was invented
in California by an enterprising Japanese sushi chef in the early 1970s. You will need
Some plastic wrap A bamboo mat for rolling sushi Half of a cucumber A vegetable peeler
A very sharp knife A cutting board A ripe avocado 4 imitation crab sticks or a quarter
lb. of cooked, shredded crab 2.0 c prepared sushi rice 2.0 sheets of toasted nori, cut
in half 1.0 tbsp sesame seeds A small spoon A damp kitchen towel And a bowl of clean water
and lemon juice (optional). Step 1. Cut a large piece of plastic wrap a little more
than twice the size of your bamboo mat and place it on the table. Place the bamboo mat
on top and encase it in the plastic by smoothing the wrap evenly over both sides. Set the mat
aside. Step 2. Peel the cucumber and scoop out the seeds with a small spoon. Cut the
cucumber half into thin strips about 1/8 - to 1/4-inch wide and set them aside. Step 3.
Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the
half without the pit into two quarters. Remove their skin and cut them lengthwise into quarter-inch
slices. Set the slices aside and clean your hands and knife with the damp kitchen cloth.
To prevent the avocado from oxidizing, or turning brown, squeeze some fresh lemon juice
on the cut avocados. Step 4. Lay a half sheet of nori shiny side down. Moisten your hands
with a little water and grab a handful, or about a cup, of prepared sushi rice. Ball
it up and put it on top of the nori. Step 5. Spread and pat the rice across the nori,
leaving a 1/2-inch margin uncovered at the bottom edge. Don't use too much rice. It should
be no more than 1/4-inch thick and you should be able to see the nori sheet through it.
Step 6. Sprinkle sesame seeds over the rice. Step 7. Lay the plastic-wrapped bamboo in
front of you. Flip the prepared nori sheet rice-side down at the bottom end of the mat.
Step 8. Lay a strip of shredded crab across the middle of the nori, add a strip or two
of cucumber next to it, and lay avocado slices on top. Step 9. Use the bamboo mat to roll
the bottom edge of the nori over the filling in the center, tucking it over firmly so the
filling is enclosed. Step 10. Pull the mat back and lay it over the roll again. This
time continue to roll forward, applying even pressure and tightening as you roll, using
your mat as leverage. Step 11. Once it's taken shape, take the roll off the mat and lay the
mat over it. Press and smooth the roll, compressing it tightly and evening out the ends. Step
12. With a very sharp knife use a delicate but firm sawing motion to cut the roll in
half. Cut each half into three equal pieces. Step 13. Repeat the process with your remaining
half of nori, lightly layering it with rice, adding the filling, and rolling and cutting
the sushi. Eat at your leisure—after all, this is California-style. Did you know Fallbrook,
California, the self proclaimed 'avocado capital of the world,' has been hosting an annual
Avocado Festival since 1962.