Knowra California roll California roll An inside-out sushi roll typically filled with imitation crab, avocado, and cucumber. Its rice is on the outside, often coated with sesame seeds or fish roe.
Uramaki : A sushi roll with rice on the outside and seaweed wrapped around the filling. California roll is a familiar example of this inside-out roll style.
Ichiro Mashita : A Japanese-born sushi chef associated with the early development of the California roll in Los Angeles. Accounts credit Mashita with adapting sushi for American diners in the roll's early history.
Sushi : A Japanese dish of vinegared rice, often served with seafood, vegetables, or other ingredients. The California roll is a modern sushi form built around seasoned rice.
Hosomaki : A thin Japanese sushi roll with nori on the outside and usually one filling. Its seaweed exterior and simpler filling contrast with the California roll's rice exterior.
Sushi rice : Short-grain rice seasoned with vinegar, sugar, and salt for use in sushi. Its stickiness helps the roll hold together with rice on the outside.
Tokyo Kaikan : A Japanese restaurant in Los Angeles associated with an early California roll origin story. The restaurant is linked to claims that the roll emerged there in the 1960s.
Sushi burrito : A large, hand-held wrap combining sushi ingredients with a burrito-like format. It extends the roll's portable, customizable approach into a larger meal.
Tekkamaki : A thin sushi roll filled with raw tuna and wrapped in nori. Its raw tuna filling contrasts with imitation crab and avocado.
Imitation crab : A processed seafood product, usually made from surimi, flavored and shaped to resemble crab meat. It supplies the roll's mild, crab-like filling without requiring fresh crab.
Little Tokyo, Los Angeles : A historic Japanese American neighborhood and commercial district in downtown Los Angeles. Its restaurants formed part of the setting for the roll's early development.
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