Name: California Inside-Out Maki Roll with Crab, Avocado, Cucumber & Tobiko Eggs
Yield: Makes 3 Rolls/18 Pieces
Cuisine: American
Ingredients: 1 tsp wasabi paste, plus a little extra to serve; 3 tbsp pickled ginger slices, to serve; 10 cm (4 in) piece of cucumber; 3 tbsp soy sauce, to serve; 6 tbsp orange tobiko eggs; 3 tbsp rice vinegar; 1 tsp wasabi paste; 120 g (4 oz) white crab meat in chunks (preferably fresh but tinned works too); 300 g (10½ oz/1¾ cups) cooked sushi rice; 1 tbsp Japanese-style mayoneizu or ready-made Japanese mayonnaise; 1 small ripe avocado; a pinch of salt; 200 ml (7 fl oz/¾ cup) water; 2 sheets of nori seaweed, cut in half

Preparation info

Makes
3
Rolls/18 Pieces

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Created in the 1960s in Los Angeles, California rolls are possibly the most iconic example of Nikkei cooking. Legend has it that Japanese chefs decided to substitute raw tuna (not a common part of the diet outside of Japan at that time) with crab and avocado, to invent the now incredibly popular rolls. There are dozens of variations on this classic theme, and here I recreate this recipe with the original flavour combination (though I favour crab meat rather than crab sticks).