Sliced avocado, crunchy cucumber, and fresh crabmeat fill out the interior of the roll. Togarashi-spiced mayonnaise brings the ingredients together, adding a creamy balance to the tangy rice and crisp textures. This iteration features the rice on the outside of the seaweed, otherwise known as uramaki rolls (which translates to inside out).
The origins story for this dish varies. According to some accounts, the California roll was not created in California at all but in Vancouver, Canada, by a Japanese chef named Hidekazu Tojo. The chef created the role to appeal to his customers who weren't keen on consuming raw fish traditionally used in sushi. Thus, the California roll was born, and Tojo swapped the raw fish for locally enjoyed ingredients like steamed Dungeness crab and avocado. Another account claims that the California roll was created in Los Angeles by a different Japanese chef, Ichiro Mash*ta. However, the common thread on both accounts is that each of these chefs sought a way to bring their culinary traditions to their new homes while utilizing the endemic ingredients.
Frequently Asked Questions
What does California roll have?
A California roll is a maki-style sushi roll that uses avocado, cucumber, and lump crab meat instead of the traditional raw fish. Maki-style sushi means that the ingredients are rolled in seaweed and paired with vinegared sushi rice.Although lump crab meat was originally used to make this dish, you may also find California rolls made with imitation crab instead.
Is California roll raw or cooked?
California rolls don't typically include raw fish; instead, they're made with imitation or real crab that's been cooked.
Notes from the Food & Wine Test Kitchen
The key to making California rolls — and sushi rolls in general — is the sushi rice. Tossing freshly steamed rice with a rice vinegar and sugar mixture helps make the rice sticky and also infuses it with a tangy-sweet flavor that complements the other ingredients. You’ll need a bamboo sushi rolling mat to help guide you as you roll. If you have more than one bamboo mat, line them up and let your friends roll their own for a fun, interactive meal.
This recipe also features togarashi, a Japanese seasoning blend typically made with seven types of spices. Although you can find togarashi sold at most Japanese specialty markets, if you aren't able to source it, you can also make it from scratch. Even then, a pinch of chili powder can also be used in place of the togarashi in this recipe.
Make ahead
Since California rolls aren't made with raw fish, they can be prepared ahead of time and stored in the refrigerator in an airtight container for one to two days. However, you may notice the nori begin to get softer from the natural humidity.
