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THE ART OF SUSHI
 Acai berries (pronounced ah-sai-ee) are the fruits of acai palm trees, which are mostly grown in Brazil’s Amazon rain forest. These small, dark-purple berries pack a nutrient punch with a whole host of antioxidants, amino acids and essential fatty acids. Dubbed by the Brazilians as the “Beauty Berry,” acai berries truly do the body good from the inside out, with health benefits such as increased energy levels, a boosted immune system, improved metabolic function, and better hair and skin. |  Sushi Doughnuts — or “donuts,” if you’re into that sort of spelling — are a THING, and we’re not talking about sushi-shaped sweet confections on regular doughnuts. We are talking about actual sushi, made with sushi rice, vegetables, and fish. |  New York City is winning the race to make the most Instagrammable foods known to mankind. We’re not sure if that’s good for mankind, but it’s definitely good for mankind’s eyeballs. Now you can try it out — the Sushi Burger |
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 Have you ever seen Japanese sushi cakes? They look great and people enjoy eating them. We call them “Sushi Cakes” these days, but originally they were called “Oshi-sushi.” |  Sushirrito is a fast casual restaurant concept that started in San Francisco in January 2011. It is a blend of traditional sushi with the added convenience of having it to-go. Sushirrito offers Asian-Latin fusion sushi burritos that are made-to-order with a counter service, assembly line setup. |  A California roll or California maki is a makizushi sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll (uramaki) is sprinkled with toasted sesame seeds, tobiko or masago (capelin roe). |
 As one of the most popular styles of sushi in Canada and the United States, the California roll has been influential in sushi's global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine. |  The identity of the creator of the California roll is disputed, with chefs from Vancouver and Los Angeles claiming credit. One theory is that the California roll was created in Canada, by Chef Hidekazu Tojo, a Japanese native who moved to Vancouver, British Columbia in August 1971. Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because it was popular with patrons from Los Angeles. |  The early recipe used frozen king crab legs, since surimi imitation crab was not yet available.[ |
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