After being a devotee of spicy cooked tuna hand rolls for many years, my sister reintroduced me to the ever-popular California roll, and I was smitten. The contrasting textures – crunchy cucumber, yielding crab stick, creamy avocado and tiny pops of tobiko (flying fish roe) – combine in one fabulous bite. This is a low-carb way to eat all the flavours of one of the sushi roll greats in a fresh, textural salad bowl. Add sheets of Korean roasted seaweed, gim, and it’s a very fun lunch indeed.