Here comes fish-free sushi

Many people like sushi but don’t like to think about eating raw fish. This is no longer a problem. Western chefs are taking sushi (historically Chinese, but now identified with Japan) and breaking all the rules. The California Roll, made of cooked crabmeat and avocado, has become one of the most popular varieties. Other parts of the US have hit back with their own inventions, such as the Philadelphia Roll, which features cream cheese and salmon, and the Boston Roll, which contains prawns and lettuce. Yo! Sushi, a restaurant in London offers strawberries-and-cream sushi.

           In the meantime, the US government has developed a way to take out the seawood taste, having developed sushi wraps from substances such as broccoli and carrot. Food scientists at the US Department of Agriculture have produced a roast pork sushi rolled in a pineapple-apricot-ginger wrap, which you can follow with dessert: a creamy cheesecake sushi in a blueberry wrap.

            Tang Dynasty chefs must be rolling in their graves.