Los Angeles was the first city in America to successfully embrace sushi. In 1966, a man named Noritoshi Kanai and his Jewish business partner, Harry Wolff, opened Kawafuku Restaurant in Little Tokyo. Kawafuku was the first to offer traditional nigiri sushi to American patrons. The sushi bar was successful with Japanese businessmen, who then introduced it to their American colleagues. In 1970, the first sushi bar outside of Little Tokyo, Osho, opened in Hollywood and catered to celebrities. This gave sushi the final push it needed to reach American success. Soon after, several sushi bars opened in both New York and Chicago, helping the dish spread throughout the U.S.

Sushi is constantly evolving. Modern sushi chefs have introduced new ingredients, preparation and serving methods. Traditional nigiri sushi is still served throughout the U.S., but cut rolls wrapped in seaweed or soy paper have gained popularity in recent years. Creative additions like cream cheese, spicy mayonnaise and deep-fried rolls reflect a distinct Western influence that sushi connoisseurs alternately love and disdain. Even vegetarians can enjoy modern vegetable-style sushi rolls.