A California roll—the pinnacle of street cuisine

So much more than the gateway sushi, the California roll isn’t just for wimps who can’t go it raw – although that’s essentially the way it got its start in Los Angeles,

sushi chefs from Japan were striving to build a beachhead in the late 1960s and early 1970s, the California roll is so much more than the gateway sushi. It is not only for wimps who can't go it raw.

The majority of people believe that chef Manashita Ichiro and his assistant Mashita Ichiro, who worked at the Tokyo Kaikan restaurant in Los Angeles, which was one of the first sushi bars in the country

were responsible for the creation of the "inside out" roll. This roll made an effort to overcome the aversions of Americans by placing the nori (seaweed) on the inside of the rice and substituting avocado for toro (raw fatty tuna).

The roll made with avocado, crab, and cucumber became popular, and from that beachhead in Southern California, sushi spread throughout the nation.

The California roll, which was the pioneer in the establishment of the sushi craze in the 1980s, is now widely available in grocery stores all over the world. Is anybody interested in Wasabi?

Although it originated in Los Angeles in the late 1960s/early 1970s when sushi chefs from Japan were attempting to establish a foothold

the California roll is so much more than simply a gateway sushi or a dish for those who aren't brave enough to eat raw fish.