The B.C. roll is a Maki-zushi (roll), a kind of sushi containing barbecued salmon and cucumber. It is prepared as an uramaki roll, a style of sushi in which the rice is on the outside. Often the roll contains barbecued salmon skin coated in a sweet sauce. There are many variations of this roll including barbecued salmon skin with mayo.[citation needed]
The name comes from the fact that British Columbia (B.C.) is famous for wild Pacific salmon. Many sushi restaurants in B.C. serve the B.C. roll as a part of their menu. The Vancouver-based Japanese chef Hidekazu Tojo created the B.C. roll in 1974 when he used salmon skin in place of the traditional anago (salt-water eel), which was difficult to obtain in the West Coast.[1][2][3]
See also
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References
edit- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2015-04-12. Retrieved 2013-12-27.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ "ᐅ WHAT IS MAGURO – OTORO, CHUTORO and AKAMI explained". On The Gas | The Art Science & Culture of Food. January 2, 2020.
- ^ Nathan Fong (2008-02-01). "Chef Tojo Sushi and Sensibility". NUVO. Retrieved 2015-07-06.
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