The recipe for the "Canada" roll is known to have been invented in the 1980s. Its uniqueness lies in its alternative approach, as it was likely created for those who are not particularly fond of red fish. The "Canada" roll, unlike the "Philadelphia" roll, is prepared "inside-out" (making it an uramaki). This preparation method is deliberate: the nori flavor will not be very prominent during the rolls' tasting process. There is no red fish in this roll; it is replaced by the delicate meat of snow crab, and a special touch of smoked eel wrapped around the layer of rice adds a distinctive flavor. It is no surprise that this recipe appealed to many fans of Japanese cuisine, thus gaining widespread popularity. Apart from the combination of these flavors, the dish has another feature — the addition of unagi sauce. Those who have tasted it know how pleasant and spicy it is. With its addition, rice, crab, and smoked eel will flaunt new flavor nuances.