Less than a month later an Associated Press story credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant near Hollywood as its inventor. The earliest mention in print of a 'California roll' was in the Los Angeles Times and an Ocala, Florida newspaper on November 25, 1979. Several chefs from Los Angeles have been cited as the dish's originator, as well as one chef from Vancouver, British Columbia. The identity of the creator of the California roll is disputed. The inside-out roll may be sprinkled on the outside with sesame seeds, although tobiko ( flying fish roe), or masago ( capelin roe) may be used. The cucumber may have been used since the beginning, or added later, depending on the account. The main wrapped ingredients are the avocado and crab meat, or imitation crab ( surimi crab), and the optional mayonnaise these are all typically wrapped with seaweed, although soy paper can be used. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe (such as tobiko from flying fish).Īs one of the most popular styles of sushi in Canada and the United States, the California roll has been influential in sushi's global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine. Nutritional, or proper usage information than the information displayed on our website.California roll ( カリフォルニアロール, kariforunia rōru) or California maki is an uramaki (inside-out makizushi roll) containing crab (or imitation crab), avocado, and cucumber. May contain Fish and Their Derivatives.ĭisclaimer Actual product packaging and materials may contain additional and/or different ingredient, Wasabi: Horseradish, Corn Flour, Mustard, Ascorbic Acid (Vitamin C), Artificial Flavor, Artificial Color (Fd&C Yellow #5, Fd&C Blue #1) Soy SauceĪllergen Info Contains Wheat and Their Derivatives,Sesame Seeds and Their Derivatives,Eggs and Their Derivatives,Fish and Their Derivatives,Other gluten Containing Grain and Gluten Containing Grain Products,Soybean and its Derivatives,Shellfish,Mustard and its Derivatives,Corn and Its Derivatives. White Ginger: Ginger, Water, Vinegar, Salt, Acetic Acid, Aspartame (Contains Phenylalanine), Citric Acid, Malic Acid, Potassium Sorbate as Preservative. *Fried Onion: Onion, Vegetable Oil, Wheat Flour, Salt, Roasted Seaweed, Spices. *Sushi Sauce: High Fructose Corn Syrup, Water, Naturally Brewed Soy Sauce (Water, Wheat, Soybeans, Salt) Corn Syrup, Salt, Modified Corn Starch, Vinegar, Caramel Color, Sodium Benzoate: Less Than 1/10 of 1% as A Preservative, Xanthan Gum) *Spicy Mayo: Mayonnaise (Water, High Fructose Corn Syrup, Soybean Oil, Distilled Vinegar, Modified-food Starch, Salt, Egg Yolks, Contains Less Than 2% Spice, Paprika, Calcium Disodium EDTA Added To Protect Flavor), Sugar, Red Chili Puree (Red Jalapeno Peppers, Citric Acid), Water, Seasoning (Roasted Sesame Seeds, Sugar, Dried Roasted Seaweed, Salt, Hydrolyzed Soy Protein), Salt, Cayenne Pepper, Garlic Puree (Garlic, Citric Acid), Xanthan Gum, Sodium Benzoate, Potassium Sorbate, Citric Acid. Ingredients Rice, Kanikama, Cucumber, Avocado, Spicy Mayo, Sushi Sauce, Fried Onion, Sushi Seasoning, Roasted Seaweed, Sesame Seeds *Kanikama: Fish Protein (Threadfin Bream and/or Pollock), Water, Modified Tapioca Starch, Wheat Starch, Contains 2% or Less of the Following: Sugar, Salt, Crab Extract, Konjac Flour, Crab Flavor, Sweet Flavoring (Tapioca Syrup, Lactic Acid, Acetic Acid, Yeast Extract, Caramel Color), Monosodium Glutamate, Egg Whole, Carmine and Paprika Color, Sodium Polyphosphate *Sushi Seasoning: High Fructose Corn Syrup, Rice Vinegar, Water, Salt, Monosodium Glutamate, Lemon Juice Concentrate, Caramel Color.
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