California roll , also called Uramaki , is a type of maki sushi created in the United States with the aim of making people like Japanese maki sushi not like it mainly because they do not support the contact of nori seaweed on their palates . The California roll is characterized by the fact that the seaweed goes inside the rice, which continues to provide its flavor, but its texture is not perceived as much.
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- 1 Ingredients
- 2 Origin
- 3 History
- 4 Preparation
- 5 Sources
- 250 grams of sushi rice
- 400 grams approx. of water
- 3 c / s of rice vinegar
- 1 c / c sugar
- 1 c / c level of salt
- 4-5 sheets of nori seaweed
- 1 piece of fresh salmon loin (previously frozen)
- 1 or 2 avocados (depending on size)
- 2 c / s black and white sesame seeds
- spicy mayonnaise
- soy sauce
- pickled ginger
Uramaki sushi or California Roll is a style of maki sushi that emerged in the United States , it is characterized because instead of being covered by nori seaweed, it is rice that wraps the rest of the ingredients, that is, it is a sushi roll invested. Apparently, some people did not tolerate the texture of the seaweed very well on the palate, and found the solution by putting it inside the roll.
It is common for the Uramaki or California Roll sushi, the two most popular names for this variety of sushi, to be coated in addition with sesame seeds or flying fish roe (tobiko) or other types of roe. The American version also incorporates cheese spread, mayonnaise … but this incorporation is not to our liking, its smoothness detracts from the flavor and traditional texture of sushi.
Sushi is one of the most international culinary preparations, and of course, this leads to adaptations being made so that it is completely to the liking of whoever is going to eat it. Some of the aforementioned adaptations of this dish of Japanese origin include including ingredients that are not used in Japan , others to change the order of the ingredients, there are even vegetarian options and for people who do not tolerate eating raw fish. Remember that the basis of sushi is rice and raw fish …
Well, uramaki sushi or California roll is one of these adaptations, it is known as the inverted sushi roll because nori seaweed is not what wraps rice , but rice wraps nori seaweed, and this, in turn , it wraps the fish and the rest of the ingredients that it has, avocado, cucumber … It seems that the uramaki or California roll was created in the United States with the idea that this traditional preparation of Japanese cuisine would please the public that does not tolerate the contact of the nori seaweed on your palate.
- Rice must be prepared in time to cool properly.
- Before putting the rice to cook, wash it until the starch isremoved , until the water runs clear, then put it in a pot with the water and bring it to a boil, and when it starts to boil, lower the heat, cover and leave to cook for about 15 -20 minutes, until the water has been completely absorbed. Let stand five minutes.
- Transfer the rice to a large bowl (they recommend that it be made of wood) and water it with the hot vinegar mixed with the sugar and salt. Mix and cool the rice by the window or fanning and stirring occasionally. Sushi rice can be used when it is at room temperature.
- Prepare the rest of the ingredients starting with the mayonnaise,
- Cut the salmon, clean from skin and bones, into slightly thick strips, peel and cut the avocado into sticks, and cut the nori seaweed sheets in half.
- Place half a sheet of nori seaweed on the mat or makisu (covered with film). With your hands moistened with water, take some rice and spread it covering, but leaving an inch free on top. Next, turn the seaweed with the rice so that it is on the mat and the seaweed on top.
- Then place the salmon and the avocado and roll, helping yourself from the mat by pressing gently so that there is a firm roll, but not too hard or compact. Remove the film from the sushi roll and place it on the work table, sprinkle with some black and white sesame seeds and sauce with the spicy mayonnaise with the help of a bottle.
- Wet the knife blade and cut the sushi starting from the center of the roll, and likewise, cut each half from the center, and so once again with each cut, this way it is easy for all California rolls to get the same thickness.