The California roll is the inside-out roll that taught America to love sushi. It was created in Los Angeles around 1970, often credited to chef Ichiro Mashita at Tokyo Kaikan in Little Tokyo, who swapped hard-to-source fatty tuna for avocado, used crab or surimi, and turned the roll inside out so the nori would not put off newcomers. A competing claim credits chef Hidekazu Tojo in Vancouver, but either way it made raw-fish-free sushi approachable for millions.
California rolls are ubiquitous, being found on almost all sushi menus and in grocery stores. They are great for sushi beginners who don’t want to eat raw fish!
To roll your own: spread sushi rice over a sheet of nori on a bamboo mat, flip it rice-side down, lay avocado and crab or surimi along one edge, and roll it up tight, pressing as you go. Sprinkle with sesame seeds or tobiko, slice with a wet knife, and serve with soy sauce, wasabi, and pickled ginger.
Sources and notes: the California roll was created in Los Angeles around 1970, commonly credited to chef Ichiro Mashita at Tokyo Kaikan in Little Tokyo; chef Hidekazu Tojo of Vancouver also claims it. (Wikipedia, California roll.)
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