California drought impacts sushi menus, find out how
Digital Reporter
Thursday, May 28, 2015, 3:00 AM - It turns out that the things that make a California roll so delicious actually come from the sunshine state -- and the state is getting expensive.
The recent drought in California is partially to blame for an increase in the price of sushi, specifically the California roll, across Canada and the United States.
Restaurants in Vancouver have been feeling the effects of rising prices, combined with a strong U.S. dollar and the growing demand for fresh fish and seafood.
What was once a quick, cheap snack is now costing sushi lovers a little bit more.
California roll
"We've seen a 10 to 25 per cent increase due to the Japanese and U.S. exchange rate," Guy Dean, vice president of Albion Fisheries, said in an interview with CBC.
But it's not just the fresh seafood that is getting more expensive.
A traditional California roll is made with the following ingredients: sushi rice, crab meat (often imitation), avocado, cucumber, nori seaweed and sesame seeds.
Many restaurant purchase Japanese-grade sushi rice from California, along with avocados and cucumbers.
But a lack of rain and bans on water use in the state of California means lesser quantities of more expensive produce.
In order to combat rising prices, especially with no end to the drought in sight, restaurateurs have been forced to get a little creative with the sushi they prepare.
Source: CBC
