Have you ever wondered how the avocado became such a significant part of the sushi experience? Despite the fruit having originated in Mexico, it enjoys such a strong presence at our Seattle Japanese restaurant that one could hardly imagine a sushi spread without it. Indeed, avocado represents one of America’s biggest contributions to the modern sushi world, currently embraced across the globe for its great taste and health value.
Avocado was first used in sushi back in the 1970’s, when sushi chefs were trying to get Americans to eat their food. The prospect of consuming raw fish was still foreign to many, so a restaurant in LA experimented with ways to simulate the experience with cooked ingredients. The texture of the avocado was combined with imitation crab, offering Americans a friendly stepping-stone into a more traditional sushi fare. This was the birth of the California roll, and the first time foreign ingredients became widely used in sushi.
Avocado swept the sushisphere not only because of its ability to appeal to American tastes, but also its ability to appeal to the Japanese sensibility for highly nutritious foods. This fruit is considered one of the healthiest substances on the planet, due to its rich content of vitamin A, vitamin B, vitamin C, vitamin E, vitamin K, copper, phosphorus, magnesium, potassium, iron, fiber, and protein. Armed with these nutrients, it does everything from preventing cancer to curing halitosis. Get your share of this wonder of Japanese fusion today at I Love Sushi!