The term "California roll" is no misnomer. In the 1960s, a chef at Tokyo Kaikan in LA's Little Tokyo neighborhood substituted avocado and crab for tuna, which was only available seasonally, later adding mayonnaise and other ingredients. The creamy delicacy drew crowds, but its seaweed paper alienated American diners, so another chef put the rice on the outside. The roll's success nurtured LA's love for Japanese food, and today the city is home to more than 250 sushi restaurants, not to mention ramen shops, food trucks, and fusion eateries.
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