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Are you a Sushi Lover? Know more about it!
The history of sushi began around the 8th century in Japan. The original type of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice. In the Muromachi period, people began to eat the rice as well as the fish.
During the Edo period, vinegar rather than lacto-fermentation was used to sour the rice. In modern times, it is an early form of fast food strongly associated with Japanese culture.
The original type of sushi was first developed in Southeast Asia and spread to south China before being introduced to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish which was stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.
The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
How to make California rolls
Word from the author:
"This is the most popular sushi roll outside of Japan, and for very good reasons. If you can't have raw fish, or simply don't like this is the roll for you! It is super easy to make and tastes delicious. Enjoy my recipe!"
- 2/3 cup sushi rice.
- 1 nori sheet
- 2 stiks Surimi (Imitation crab)
- 1/2 Avocado
- Black and/or white sesame seeds
- Top masago
Bamboozle Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.
Nori Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.
Rice Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori.
Anything on top? Sprinkle a spoonful of Masago or sesame seeds evenly over the top half of rice if you are using a full nori, or on all of it if you are using half a nori sheet.
The old Fliparoo Flip the nori so that the rice is now facing down on the bamboo mat. Next we are going to place the ingredients on top of the nori (and not the rice).
First the crab sticks Line up the crab sticks along the close end of the nori. The ones I have in the picture below are perfectly shaped for sushi. You might have to cut yours to fit it well into the roll.
Then the avocado Next to it, line up 1-2 thick slices avocado. You can use as much avocado as you want – just remember you need to be able to close the nori around it so don’t over do it.
Tip – if you’re not serving the dish immediately, you might want to squeeze a few drops of lemon on the avocado, to prevent it from turning brown.
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