California Roll
In the late 1960s and early 1970s, sushi chefs in Los Angeles searched for a way to introduce sushi to Americans who were squeamish about consuming raw fish. The Tokyo Kaikan restaurant in Los Angeles debuted an “inside out” roll with the nori, or seaweed, on the inside of the rice, and used imitation crab, cucumber and avocado in the place of raw tuna.
