What it is: It should come as no surprise that in a time when culinary mashups are everywhere and iPhones are arguably just as important a food audience as taste buds, pizza would ultimately morph into sushi pizza (or is it the other way around?). An array of renditions have popped up, but the basic premise has remained consistent: pile traditional sushi ingredients -- think spicy tuna, avocado, tobiko -- onto rice that has been shaped into a circle, slice into triangles (just like pizza!), and serve.
Where it came from: Although the original origin story is fuzzy, the birth of sushi pizza is often credited to a Canadian sushi chef in Montreal who was employed at Atami Sushi in the ‘90s. Nowadays, the hybrid dish has gained fame in the States, buoying droves of pizza and sushi fanatics to line up for a taste (and a photo) of the fusion dish. “NYC pizza is really one of those staples, so I figured I’d put sushi and pizza together,” explains Henry Yang, chef and owner of Alpha Fusion in New York City, who wanted to put his own spin on the viral dish. “A traditional pizza base would be too thick, so we wanted something thinner, crispier.” The kitchen settled on a corn tortilla, piling the crisp disk with raw fish, seaweed salad, spicy aioli, tobiko, and crushed peanuts.