Wednesday, April 9, 2008

California Rolling - Sushi for People with Rudispiscisphobia

As promised, here is my video recipe of the ubiquitous California Roll. Thank God (Buddha, in this case), for the user-friendly crab and avocado roll, as it allows those culinary cowards among us to join friends at a sushi bar. Without it they would have to make up some story about a sudden illness in order to avoid the embarrassment of admitting to raw fish phobia. Since I couldn't find the official term for this horrible affliction, I found a Latin-English translation site and have now coined this syndrome, rudispiscisphobia.

I was hoping to also show some raw fish options using the sushi rice, but there was no decent "sushi-grade" fish readily available in my neighborhood. Maybe next time. The faux crab I used in these California rolls is a nice option if your budget (as I very subtly joke about in the clip) does not allow for the real stuff. Just be sure to check the labels and make sure your fake crab is made from real fish. Enjoy!




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32 comments:

Anonymous said...

Chef John,

So this is you "roll"!
I spent a year in Japan and learned to eat all kinds of sushi rice goodies. Love it! Thanks for this post.

Her is my translation of "You can do it!" It actually reads, "It is possible to do that!" and looks like this: それをすることができる!
Try to say: Sore o suru koto ga dekiru!

Here's a phrase we would say before a meal, 'itatakimas’ (thank you for this food) sounds a little like, 'Eat a duck we must.'

CJY

Anonymous said...

Ah, so! That's how it's done!

(with bowed head & palms together)

ありがとう
(Thank you)

Anonymous said...

>> Rudispiscisphobia

A less bookish term would be 'allergy'. That's what I have, anyway.

Chef John said...

well allergy is a completely different situation. You can't eat raw sushi, but aren't afraid of it.

Rudis = raw
piscis = fish
Phobia = phobia

PrimeBrit said...

You rock Chef nd I got it! I will donate what I can when payday 'rolls' around!

You are well worth it!

Chef John said...

Like the rapper Nelly once said,"I was just kidding...unless you're going to do it."

Thanks!

Anonymous said...

Chef John, it's been a pleasure to watch your cooking demos: I've watched every video that you posted here! I wish that I could donate more. How about more ethnic foods like Indian, South Asian, Thai or Vietnamese?

Anonymous said...

you're good...

Chef John said...

it's on the list. thanks!

Kaoru from Japan said...

Thanks for the video (I could finally tell my friends to make Sushi on their own) and thanks for the reminder. ;) I've donated what I had on my Paypal account. It's nice how they automatically convert currency now.

Chef John said...

Thanks!!

Anonymous said...

i hope you don't disable this comment but, as a chef i would think you would be able to make better sushi. that is a horrible showing of homemade sushi as you have put too much rice. also, do california rolls not include avocado and cucumber?

sincerely,

-disappointed.

Chef John said...

Horrible? I don't think it would win any awards, but I'm not sure it was horrible.

This demo was for someone that has no idea how a sushi roll is made. More rice is easier than less IMO. And, I like rice.

True, many CA rolls have cucumber. I don't like it with cucumber.

Lastly, I don't know why you would think I wouldn't post your comment. If I didn't I wouldn't have had the chance to call you a jerk. Jerk.

Anonymous said...

What kind of person would go out of their way to insult someone who is doing a great service by teaching beginners some basic cooking skills. Keep up the great work Chef John!

Chef John said...

thanks. what was most annoying was that they were right!

Connie said...

Thanks for posting this. I think it looked just as good as the ones you buy from the grocery store for $8. I just bought the stuff and I am going to make this. I will post a picture on my blog when I am done. Someone always has to be a critic, the ones that never make videos are the worst.

Connie said...

I made the sushi rolls. I put a picture of it on my blog so you can go see it if you want to. They were a little hard to make. But they tasted good. I will have to practice more. Yours look great compared to mine. I put a link to your video so people can see yours.

Anonymous said...

I believe you're missing the third ingredient in a California roll: cucumber.

Chef John said...

yes

Anonymous said...

Hey thanks for this video! It's so much easier to watch how its done than looking at confusing pictures.
But, I was wondering if there was a proper way to store the rice/sushi for a later time? Like if you wanted to make it the night before and take it to work for lunch the next day?
Also you should make a video on Rice Balls! They are delicious!

Chef John said...

the rolls will last over night, uncut in plastic wrap.

Aaronn said...

Had my first taste of sushi this weekend, with more to come. Please post more like this!

Anonymous said...

I think your rolls look great! Even though I am one of those raw fish phob's and have shyed away from such dishes, I think this would be a fun dish to make with the family this weekend being that money is a little tight. Thanks so much for your wonderful dishes ;o)

PS. If you know of a great Pad Thai and Kow Pad recipe that would be awesome!! I have tried many different recipes and none of them compare to what you find at Thai restaurants.

Anonymous said...

Thank you for the video. It presents something that intimidates many people in a simple, straight forward way and in a manner the average person can learn from and do. Chef John, you provide a great service. (My hot Valentine Chocolate is in the refrigerator now.)
I am sad to see that a person who called himself or herself a chef had such a strong negative comment. That person let his or her issues get in their way in seeing what a great service you have provided for many. I lived in Japan for 2 years and I make my own sushi. Your technique was fine.
Thank you.
Greg, JBR Arkansas

Anonymous said...

Chef John,
I love trout. The only trout I've eaten is what I've caught. I usually cook it whole. Can you show us (me) how to filet one to open up like the ones you showed?
Thanks for your videos.
Greg, JBR AR.

Sam D said...

I love all your videos. Very easy to learn for a short amount of cooking time. I am your new fan. I love to cook for my husband and kids, but never knew how simple some ingredients can be! I always wanted to buy many seasonings and dry herbs, but just doesn't know how to mix the flavor. I put it back on the shelf, but no more! Thank you very much for the ideas. Happy New Year.

israel said...

ahhh chef john this is amazing thanks for your videos. gonna try most of your dishes. i get hungery watching. much thanks

Rob Pitingolo said...

Oh John, you make it look so easy. Why do my rolls always seem to wind up crumbling into a big mess when I try to cut into them?

Well, I recently discovered the using my biggest, sharpest knife wasn't doing me any favors. It would cut through the rice fine, but it would get stuck on the nori and botch the roll.

Instead, a serrated bread knife seems to actually work the best. Sure, it's not how they do it in real Japanese restaurants, but at least my rolls come out semi-respectable looking!

jntcho said...

I really like to put a heap of the tiny orange roe on top of my california rolls, the texture is awesome. :D

The Heimish Chef said...

Hey Chef John, what happened to the sushi rice video? I cant find it on the blog or on youtube.

Chef John said...

That was one I did for About.com. They must have pulled it. Check their site.

Carol Wood said...

Hi John, your recipes are TOTALLY AWESOME. However, I've never seen (or tasted) a Sushi/California Roll that was made 'inside out'! Hey, that's different...what's up with that?! But, I must admit, I'd still prefer my nori sheet on the outside and the fillings tucked neatly inside WITH the rice..Have you ever tried it that way? Anyway, I'm sticking with my 'method' and you'll probably stick with yours. OK, NO probs. Great videos, BTW. You absolutely rock, John! cheers, Carol from OZ