There hasn't been a shortage of pizza hybrids either - like the Flamin’ Hot Cheetos pizza, spaghetti-stuffed pizza and more. The food hybrid trend is real and people are making their dreams come true.
When I saw the pizzushi on Instagram, I immediately had to give it a try.
Vy Duong is the 24-year-old chef and the pizzushi's creator, and says she was inspired by the current food hybrid trend.
Duong knew she wanted to create her own dish using familiar ingredients many people would like having worked in local sushi and fine dining restaurants,
The Los Angeles-based chef has also been hosting pop-ups at night markets and other food events to see how crowds would react.
Duong said people are usually hesitant to give the pizzsushi a try if they had expected the dish to be more of a pizza treat than a sushi one -but for people who love sushi or poke, the reception has been great.
It took Duong a few tries to master the recipe, which she shared with us. To make the pizzushi, she starts with a frozen and flattened ball of seasoned rice.
Duong then deep-fries it for about 30 seconds so that the crust and base of the pizzushi is nice and crunchy. She tops it with spicy mayonnaise and salmon poke marinated in sesame sauce.
“It’s finger food - it’s gonna be messy,” she said, as we ate the salmon poke pizzushi at Pho N Mor, a Vietnamese restaurant in Chino Hills, California where her aunt works.
Duong also let me in on a little secret - she might already be working on have another sushi hybrid dish coming out soon.
My verdict on the pizzushi? It was a delectable marriage of textures and flavors. The deep-fried rice on the bottom was crunchy on the outside, chewy on the inside, perfectly complemented by the cold, savory and juicy fish on top.
It faintly reminds you of deep-fried sushi, but it’s a bit more refreshing since the fish isn’t fried with the rice. I would definitely eat it again.
If you're still itching for more sushi-related videos, watch how this Chicago restaurant took the art of sushi to the next level.