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 ...

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.

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.

It’s also possible the California roll’s inventor wasn’t even in the Golden State at all. Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which ...

The Sushi Bar also offers an array of both authentic and modern sushi rolls where the delicate flavors of rice, vegetables and fish are enhanced with healthy soya sauce, ginger and wasabi. It also ...

Shrimp tempura often factors into maki rolls. This crunchy, fried treat has a namesake roll but is also the filling for popular options like the dragon roll topped with eel or one of its ...

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. For Tojo, a trained sushi chef ...