04/20/2026
Sushi arrived in the United States with Japanese immigrants in the early 20th century, primarily in California and Hawaii, but remained largely within those communities. After World War II disrupted Japanese American life, sushi re-emerged in the 1950s and 60s in cities like Los Angeles. Because many Americans were hesitant about raw fish, chefs adapted by using cooked ingredients, milder flavors, and inside-out rolls that hid the seaweed. The California rollāoften credited to Ichiro Mash*taāused avocado and crab instead of raw fish, making sushi more approachable. From the 1980s through the 2000s, sushi exploded in popularity and evolved into a distinctly American style defined by large rolls, bold sauces, and creative fusion ingredients. Today, American sushi ranges from supermarket convenience options to high-end omakase experiences, balancing innovation with traditional techniques.
