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The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients such as smoked or seared salmon. [2] Noted by Seattle food critics, it can be found at numerous restaurants in Seattle.
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
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The rainbow roll is considered as the next step of sushi introduction into the United States culinary culture after the California roll, the first roll with nori seaweed leaf hidden inside rice. [3] While the California roll uses no raw fish at all, the rainbow roll takes it one step further by adding raw tuna, salmon, shrimp, and white fish.
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Chirashizushi (ちらし寿司) or Bara-zushi (バラ寿司): Translated as "scattered", chirashi involves fresh seafood, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish. Inarizushi (稲荷寿司, お稲荷さん): Fried tofu packet braised in sweet soy sauce stuffed with sushi rice (no fillings)
The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options. [29] Sushi chefs have since devised many kinds of rolls, beyond simple variations of the California roll. It also made its way to Japan ("reverse imported"), [30] where it may be called California maki or Kashū Maki (加州 ...
Their popularity is partly based on the popularity of both sushi and burritos as take-out and casual dining meals, as well as the influence of "foodie" culture. [12] [13] Josh Scherer of the Los Angeles Times described the popularity of the sushi burrito as a food trend, and criticized both the eating experience and authenticity of the dish. [14]