Among his 130 radical American-style sushi inventions such as tai salad (Japanese red snapper with microgreens, pine nuts and lotus root chips), sautéed foie gras with balsamic mousse, blue fin toro with ponzu mousse, tuna marinated with pine nuts on fried nori, tuna marinated in tofu sauce and squid with shiso flowers [2]. Clearly, Kawafuku is not conceptualized as purely American. In an interview with a Japanese journalist, the creator of Yoko Shibata claims that Rainbow Rolls sushi is not intended to directly say American sushi, and that she wanted to prove that "although sushi rolls were born in America, their original comes of Japan.” an American “flavor,” it also retains a sense of Japanese [3]. American-style sushi reveals the sophistication and unpredictability of globalization processes. Sushi began with an iconic Japanese dish, then evolved into a blend of contemporary American and European influences. As a result, sushi restaurateurs are not only paying homage to other foreign roots used in their cuisine, but also re-domesticating products that have become internationalized under the influence of a diverse culture in America. In fact, American Sushi is exotic and out of the ordinary.