SUSHI-TSU
by Michael Baumgärtner
California-Maki
The California-Maki is not a classical Sushi. It is said that Ichiro Mashita, a Sushi chef from Los Angeles, is its inventor. In the early 70ies, he is supposed to have found avocado to replace fat tuna perfectly and used it for California-roll. It is very popular, not least because of its successfull combination of ingredients: crab meat, avocado and cucumber. A vegetarian variation can be prepared with cucumber, cooked pumpkin, cooked carrots, sugar peas and cream cheese.
Being an Inside-Out-roll with rice on the outside you normally make a helping somewhat larger. The following recipe will be enough for three rolls.
California-Maki
Ingredients
- 3 half-sized seaweed sheets
- 1 portion Sushi rice
- ½ cucumber
- 1 avocado
- 150 g crab meat
- Wasabi
- sesame, fish roe
- possibly mayonnaise
- salt
Preparation
Roast the seaweed sheets briefly on one side. Peel and core the cucumber, cut it in strips. Cover it with salt and leave alone some minutes. Then rinse off to get rid of the surplus liquidity. Cut the avocado in half, loosen the fruit flesh around the stone and then remove the stone. Scoop out the flesh as completely as possible from the halves with a spoon. Cut it into strips. Mix the crab meat possibly with some mayonnaise to thicken it. Now make an Inside-Out-roll with the cucumber strips, avocado strips and crab meat. Roast the sesame briefly in a dry pan and garnish the finished roll with it and the fish roe.