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Best B.C. roll in New York
“Barbecued salmon skin coated in sweet sauce, rice on the outside—a 1974 Vancouver creation born from necessity.”
What the real thing tastes like
The B.C. roll is a kind of sushi containing barbecued salmon and cucumber. 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 name comes from the fact that British Columbia (B.C.) is famous for wild Pacific salmon. Many sushi restaurants in B.C. serve the B.C. roll as a part of their menu. 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.
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The B.C. roll is a uramaki—rice on the outside—built around barbecued salmon and cucumber, often finished with a sweet glaze on the crispy skin. Born in 1974 when Vancouver chef Hidekazu Tojo swapped unavailable salt-water eel for Pacific salmon skin, it's become the West Coast's answer to tradition, turning a supply problem into something distinctive. The roll rides on B.C.'s reputation for wild salmon, and you'll find it on nearly every sushi menu in the province.
Order it here when it has
- regional signature
- ingenious substitution
- sweet-savory balance
- reflects local ingredient
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