One simple story is that the California roll was developed by two sushi chefs in the Golden State: Ichiro Mashita and Teruo Imaizumi. The two didn't have access to quality fish, so they swapped ...

Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which is called Tojo Maki at his still-operating sushi spot Tojo’s Restaurant in Vancouver, Canada.

How the California Roll became the model maki sushi — 'so different from the Japanese original' North American sushi nomenclature evoked locations, effects, shape or colour.

Given the popularity and ubiquity of sushi today, it’s hard to imagine a time when we weren’t eating raw fish, but such was the case in 1970s North America.

So, for him, California rolls, a fusion food, fit snugly into his menus. “At most of my Morimoto restaurants, we serve a California roll made with snow crab, cucumber, and avocado,” Morimoto says.

The California Maki, also known as the California roll hails from the maki-zushi range. The roll is usually made inside-out and contains cucumber, crabmeat and avocado rolled up in sticky rice, ...

Learn how to make the classic California sushi roll at home with this easy step-by-step recipe. Featuring crab, avocado, cucumber, and perfectly seasoned rice, this crowd-pleasing roll is a great ...

It’s widely believed that sushi restaurants in the States first gained traction around the late 1960s with the opening of Kawafuku Restaurant in the Little Tokyo neighborhood of Los Angeles ...