Reimagine the California Bowl

If you're into food mythology you probably know the story about how the California Roll was invented in LA by a 1960's era sushi chef trying to make due with the ingredients he had access to. Indeed, had that sushi chef lived in today's world of daily flights ferrying fish rom Japan's fish markets to American sushi joints, it's possible that the California roll may have never been invented.

But with a growing movement towards sustainable sushi, perhaps the California roll is set for a second coming. This got me thinking: What would the California roll look like if it were invented today?

Well, for starters, it would probably be made with organic Calhikari rice produced in the Sacramento Valley. The rice might be seasoned with Meyer lemons from the chef's backyard, along with fair-trade organic coconut sugar and Himalayan pink salt. Instead of a fancy roll, it might be served in a bowl instead, topped with Haas avocados from the Central Coast, Dungeness crab from the Bay Area, cilantro from the herb garden and a bit of finely julienned Meyer lemon zest. It might even look something like this...

...and it would taste delicious!

By using brown rice, Meyer lemon juice and coconut sugar, this is not only more nutritious than your average supermarket roll, it's also more flavorful. The brown rice lends fiber, minerals and a subtle nuttiness that that's a perfect compliment to the earthy coconut sugar and creamy avocado. Using Meyer lemon juice instead of rice vinegar gives a boost of vitamin C, and infuses the rice with a bright fresh flavor that's accentuated by the threads of zest used to garnish the bowl.

Since most of the time involved is in making the brown rice, if you already have some rice made, just warm it up and stir it together with the lemon mixture; you'll be eating a California Bowl in less than 5 minutes. For more on the technique for making shiny sushi rice with just the right amount of stickiness, check out my post on making sushi rice.