Some Sushi Chefs Have Wild Imaginations

11. Southern-style Sushi

I’m all for using meat instead of seaweed for a wrap, but I’m not sure if “Southern-style” is all that accurate. Sure, flank steak is a time-honored tradition below the Mason-Dixon Line, however, as a born and bred Southerner, I can say for certain, that there is nothing Southern about asparagus or Gorgonzola. Okra and cheddar, maybe. Still, points for being innovative.