B.C. roll

B.C. Roll is a type of sushi roll that originated from British Columbia, Canada, hence the name. It is a popular dish in Japanese cuisine and is known for its unique ingredients and preparation method.

History

The B.C. Roll was created in Vancouver, British Columbia, a city with a rich history of Japanese immigration. The roll was developed as a way to incorporate local ingredients, specifically salmon skin, into the traditional sushi roll.

Ingredients

The primary ingredient in a B.C. Roll is grilled or barbecued salmon skin, which gives the roll its distinctive flavor. Other common ingredients include cucumber, avocado, and sushi rice. The roll is often garnished with sesame seeds and served with soy sauce, wasabi, and pickled ginger.

Preparation

To prepare a B.C. Roll, the salmon skin is first grilled or barbecued until it becomes crispy. It is then placed on a sheet of nori (seaweed) along with sushi rice, cucumber, and avocado. The ingredients are then rolled into a cylinder using a bamboo sushi mat. The roll is then sliced into bite-sized pieces and served.

Variations

While the traditional B.C. Roll is made with salmon skin, there are several variations of the roll. Some versions may include other types of fish or seafood, such as tuna or prawn. Others may include additional vegetables or different types of sauces.

See also

• California roll
• Dragon roll
• Sushi roll
• Japanese cuisine