Makizushi (巻き寿司), also known as rolled sushi,  is sushi rolled in nori seaweed. For this cooking lesson, we'll be making our own California rolls! The most commonly accepted creator of the California roll is Ichiro Mashita, a Los Angeles sushi chef in the 1960s. He noticed that when he served Americans the standard makizushi, they would remove the seaweed on the outside thinking it was inedible. As a result, he inverted the sushi roll so that the rice was on the outside instead.

JSB volunteer Masayo Kawaguchi is excited to show you how to make your own California, cucumber, and canned tuna rolls! It is so easy that anyone can do it! With the arrival of spring and warm weather, you'll be able to pack your sushi rolls in a bento box and take them with you on a picnic. Be sure to bring your appetite for this next installment of our Easy Japanese Home Cooking series! We look forward to seeing you there!

Masayo Kawaguchi was born in Fukuoka and grew up in Osaka and Tokyo. When she was in Japan, she was a singer and an actor. She lived in New York for over 20 years, where she continued her studies in acting, and worked as an actor (a SAG-AFTRA member), a voice actor for anime, then later focused on reporting as a TV journalist. She moved to Boston a few years ago, and has been an enthusiastic volunteer at the Japan Society of Boston.

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