B.C. roll

It is prepared as an uramaki roll, a style of sushi in which the rice is on the outside.

Often the roll contains barbecued salmon skin coated in a sweet sauce.

There are many variations of this roll including barbecued salmon skin with mayo.

The Vancouver-based Japanese chef Hidekazu Tojo created the B.C.

roll in 1974 when he used salmon skin in place of the traditional anago (salt-water eel), which was difficult to obtain in the West Coast.