California Avocado Roll

The form of “inside out sushi” is claimed to have been created in Los Angeles but has also been made popular in Canada. Although the origin location is still unknown, wherever it began – we have all come to know and love the classic California Roll, iconic for its use of avocados. 

If you dig fresh and bright flavors, this is the perfect fit as we dive right into spring and the opening of California Avocado season. If you’re also interested in a southern touch, check out this recipe’s simple twist, combining Ahi Tuna with a heartier pork chorizo. 

After all, California stands as the perfect melting pot of fusions and interpretations. This dish is sure to turn heads and open your imagination into new ways of preparing iconic dishes. 

And personally, when I sit down to enjoy sushi, I always love all of vivid flavors that are jam packed into it, so I’m excited to debut my own perspective on the California Avocado Roll. 

California Avocado Roll Recipe

Servings: 2

Ingredients
2 oz. fresh, Ahi Tuna, sliced
1 radish
Sea salt for garnish
1 ripe, Fresh California Avocado, diced

For the aguachile (vegetable garnish)
4 oz. cucumber juice
1 oz. jalapeno juice
1 oz. lime juice to taste

For the rice cakes
½ cup white long grain rice, cooked
1 tbsp. mirin (rice seasoning vinegar)
2 oz. pork chorizo
Sea salt to taste

Instructions

For the aguachile

1. Combine cucumber, jalapeno and lime juice, then chill until ready to serve.

For the rice cakes

1. Place freshly cooked rice in a bowl with the Mirin and salt, then mix together.
2. Cover a baking tray with plastic wrap, then spread the rice mixture until completely flat. 
3. Cover the rice with another layer of plastic wrap and compress using another tray or cutting board.
4. Store the flattened rice in the fridge overnight.
5. To remove the rice from the baking tray, cut into desired sizes and shapes. 
   Note: I like to use a cookie cutter.
6. Cook the pork chorizo over medium heat in a saucepan to render the fat. 
7. Remove the pork when fully cooked, but save the oil in the pan and increase the heat to high.
8. Fry your rice cakes in the shallow pork oil. 
   Note: If your rice sticks in the pan, your rice is too wet and needs to dry out longer in the fridge.

For dish assembly

1. Place the diced California Avocado, sliced Ahi tuna and radish in a circle, creating a crown on your plate. 
2. Fill the hollowed circle with your aguachile (vegetable garnish). 
3. Top with sea salt to taste.