I'm probably going to (re)open up a can of worms, but I was curious as
to the view on California Rolls and what is considered 'traditional'.
Although California Rolls were not part of the standard offering of
'traditional' sushi establishments, is that still the case? With
enough time and enough places to make (non-traditional) sushi
mainstream, I wonder when (not if) California rolls will become
'traditional'... I hear thay have invaded (at least some) restaurants
in Japan.

Personally, most of the sushi I eat I make myself. As for the taste of
California rolls, I do like it - but it is much better with say snow
crab than with the imitation crab. Is the opposition to these rolls
still based on the use of 'non-traditional' ingredients (avocado,
crab) or is it due to the use of fake crab (which can be rectified).
Or is the taste not in keeping with 'Japanese' cuisine? -
unfortunately I don't think sushi is 'Japanese' cuisine any more (at
least in the US) - just of Japanese origin.

Das