The BC roll is an inside-out sushi roll of barbecued salmon and cucumber, often with salmon skin in a sweet sauce. Tojo's on West Broadway lists a Great BC Roll on its menu.

Chef Hidekazu Tojo, born in Kagoshima and a Vancouver resident since 1971, is credited with creating the BC roll in 1974, when he used salmon skin in place of anago, which was hard to find on the West Coast. He opened Tojo's in October 1988. He is also often credited with the California roll, a claim Wikipedia notes is disputed. Tojo's own site calls him the creator of the California roll, and its menu lists the Great BC Roll of barbecued salmon skin, cucumber, sesame and scallion.

Where to eat BC roll in Vancouver

1 editor pick for BC roll in Vancouver, ranked by editorial score. All Vancouver signature dishes · BC roll across every city.

  • Tojo's

    Order Tojo's Tuna, the chef's signature dish, or the Great BC Roll of barbecued salmon skin.

    Tojo's is a Japanese fine dining restaurant at 1133 West Broadway where Chef Hidekazu Tojo, creator of the California Roll, crafts seasonal omakase menus.

    DetailsReserveDirections

Book food experiences in Vancouver

See all 1333 food experiences in Vancouver

More places near Tojo's

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes 1 roll, serves 140 minIntermediate

Ingredients

  • 1 sheet nori, halved
  • 150g cooked sushi rice, seasoned
  • 100g salmon skin, scaled and dried
  • 1/4 cucumber, julienned
  • 1 tablespoon Japanese mayonnaise
  • 1 tablespoon sweet soy sauce or eel sauce
  • 1 teaspoon toasted white sesame seeds
  • Wasabi paste, optional

Method

  1. Grill the salmon skin under a hot broiler 2 to 3 minutes per side until crisp and golden. Cool, slice into 1cm strips.
  2. Cover a bamboo sushi mat with plastic film. Lay half a nori sheet on top, rough side up.
  3. Wet your hands and spread the seasoned sushi rice evenly across the nori in a thin layer. Sprinkle sesame seeds across the rice surface.
  4. Flip the nori so rice is on the bottom, against the plastic film. Lay grilled salmon skin strips and cucumber across the centre of the nori.
  5. Drizzle the mayo and sweet sauce across the filling. Roll the bamboo mat away from you, applying gentle pressure, to form a tight cylinder.
  6. Slice the roll into 8 equal pieces with a wet sharp knife. Serve with extra sweet sauce and wasabi.

Editor tip. Salmon skin must be very dry before grilling, or it will steam instead of crisp. Pat with paper towels and air-dry 10 minutes before grilling.

Common allergens: Gluten, Fish.