TheB.C. roll is a Maki-zushi (roll), a kind ofsushi containingbarbecuedsalmon andcucumber. It is prepared as anuramaki 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.^{[citation needed]}

The name comes from the fact thatBritish 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. TheVancouver-based Japanese chefHidekazu Tojo created the B.C. roll in 1974 when he used salmon skin in place of the traditionalanago (salt-water eel), which was difficult to obtain in the West Coast.^[1][2][3]

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