Spicy Tuna Roll

I first encountered a spicy tuna roll when I moved to Los Angeles in 1989. Of course, it is not authentic sushi, but I remember it tasted good. This roll was born as a result of a sustainable mindset. American consumers didn’t want to eat tuna after it lost its red color, but chefs didn’t want to throw away brown-colored tuna pieces (because they were still edible), so they started mixing it with something red (sriracha or chili paste). Customers liked it, and sushi bars reduced their fish