Rice, fish, and vinegar. It is from these humble ingredients that the culinary tradition of sushi was born. Dating back hundreds of years, it was a refined yet convenient food, with a deep culture forming around the preparation and serving of the dish. The cuisine has evolved as it traveled around the world. In the 1970's restaurants in America began serving the "California Roll" that served as a gateway to the skeptical Western palate. In the 80s, Norwegian fisheries succesfully introduced fresh salmon as popular ingredient alongside standard fish like tuna, mackerel, and yellowtail. Now, as we are fully flung into the new millenium, chefs are breaking out of the tight constraints of their forebears and putting a unique spin on sushi with boldly different shapes, ingredients, and preparations!
Unfortunately a lot of them look like this: