Every piece of sushi made in the United States uses California rice.
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Sushi has been a treasured part of Japanese culture for hundreds of years. In the early 1960s, a few small Japanese restaurants in the Little Tokyo neighborhood of Los Angeles added sushi to their menus and paved the way for the sushi phenomenon sweeping American dining today.
From traditional styles to modern fusion and flavors, sushi is inspiring a new generation of cuisine.
SushiMasters celebrates sushi as part of our modern dining experience.
Learn about the history of sushi in the U.S., the businessmen and chefs who opened the first restaurants, and the finer points of eating sushi. The annual SushiMasters events feature California’s top sushi chefs in a live competition that challenges their mastery of sushi art and style.
The California Rice Commission is pleased to present SushiMasters, combining the fine traditions of Japanese sushi and cuisine with the premium medium grain rice grown in California’s Sacramento Valley.
California has a new Sushimaster
Chef Tomoharu Nakamura of Sanraku Four Seasons emerged as the Best of Show winner. Read More
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