So, the California Roll. Invented as a way to get people to like sushi, a California Roll is a maki roll, inverted so the rice is on the outside and the nori inside, and filled with Fake Krab, avocado, and cucumber. Sesame seeds often decorate the outside of the roll.
Enter Friend of the Group Chef John:
A lot of the newer things I cook, notwithstanding my own inventions and things my mother taught me, are often inspired by something Chef John makes. This was no exception. I did not make it the way he did; I put my own tastes and conceptions in it. So here’s what I did.
First I made the dressing. I used the base—mayo, mustard, and seasoned rice vinegar—but I added pepper and furikake instead of the hot sauce.
I added the Krab and then the cucumber and avocado. Side note. This was the first time I had to choose an avocado. Usually I get pre made guac from the store. So I was a bit nervous. But look how it came out
That’s a definite win. I mixed the krab and veggies into the dressing, adjusting the salt as needed. I put that in the fridge to get cold and for stuff to marinate.
I did the rice noodles, but only gave them a perfunctory rinse, because I didn’t want to wash off all the salt from the water. I added only seasoned rice vinegar and mixed vigorously to get that sushi rice flavor. I also added furikake to the noodles. I waited for the noodles to cool naturally and found them all sticking together. So I added a touch of sesame oil, for flavor and to loosen the noodles. I then mixed everything together. And it was GOOD.
It made something like ten meals (5oz servings) for me. Yum. Now, Chef John in the video says you can use it for all different kinds of rolls. Next time, I think I’ll try a Philadelphia roll. That’s the one that’s smoked salmon and cream cheese. I’ll set out a block of cream cheese to soften to room temperature, add a bit of the seasoned vinegar, some furikake, and like 3 four ounce packets of Nova salmon. I’ll do the rice like I did before, and this time, I’ll mix everything when it’s still slightly warm. This should be REAL good.
Anyway, I had a minor catastrophe today and will have to do some emergency meal prep for the coming week. I’ll be making a pan seared flatiron with Israeli couscous flavored with mushroom, onion, and furikake (I got it, Imma use it). Which reminds me, any suggestions for a butter basting herb for steak besides rosemary? I want to try something different. After that, this coming week/weekend, I will make ANOTHER new thing inspired by both Chef John and the anime Shokugeki no Soma: Karaage.
What’s for dinner this opening football weekend at your place?
(Ugh. Opening day has to be THAT day. I hate forced patriotism)
