Ingredients: Rice, seaweed, grilled salmon (with skin), cucumber, mayonnaise, eel sauce

Prepared: Inside-out

Popularity: Huge on the US West Coast, moderate elsewhere

The BC Roll is named after the Canadian province of British Columbia, which is renowned for its salmon, and was where this roll originated. It’s not exactly a beginner’s sushi dish, but at the same time, it doesn’t take an ironclad stomach or an educated palette to enjoy.

The worth of a BC roll comes almost entirely from the salmon being used in it. If it’s fresh wild salmon, cooked properly, this is an incredible dish. But if the salmon is frozen, or is farmed (and thus less flavorful and colored with dye), you’re going to find it a very average eating experience.

The skin of the salmon is integral to the dish. Yes, we know, eating fish skin doesn’t sound fun, but trust us – it really does add to the flavor, and because it’s cooked, if you didn’t know it was skin, you wouldn’t know it was there.

Sesame seeds or flying fish roe on the outside completes the dish, and sweet sauce (otherwise known as eel sauce) gives it a nice kick.