If Tempura, wasabi and seaweed sound delicious to you, welcome to the world of sushi lovers. Sushi has become the social norm for quick lunches. Everyone has a favorite go-to for sushi, but why is this trend so popular?

gammonopinionsushiPhoto By Brittany Gammon


What is it about sushi that college students love?

I have tried everything from grocery store pre-made sushi to an upscale sushi bistro and my opinion of those trendy rolls is still less than great.

Raw fish, rice, seaweed, ginger, soy sauce and wasabi are all common denominators when it comes to sushi.

Whatever element you enjoy the most, one component is hard to avoid.

Sushi has fish in it. And usually it’s raw.

I must let you in on something I don’t share with everyone.

I really don’t like fish.

Maybe it’s the smell.

Maybe it’s the scales.

Maybe it’s all of the above.

So let’s take something I am not a huge fan of, roll it raw with rice and sprinkle it with caviar.

The first time I ate raw sushi, everyone at the table and the servers came over to watch me.

The pressure was on and I didn’t disappoint.

We all mutually decided on this particular bistro because they knew the owners.

When you’re choosing a place to eat raw fish, it helps to know the restaurant owners.

My table had a reservation for late afternoon and the bistro kitchen closed soon after our reservation to prep for dinner rush.

We were the only table left and therefore received full service, and full attention as I attempted to choke down this strange delicacy. Did I mention I’m not a fan of fish?

Over 15 rolls were ordered including tempura and raw.

The most adventurous roll was called The Tale of Two Fish.

As the name alludes, it includes two different kinds of raw fish, eel sauce and sprinkled with caviar.

I did everything in my power to finish the Tale of Two Fish sushi.

Did I almost not make it?

Did everyone at the table worry I was going to lose it?

Yes and yes, but I ate it and felt like I deserved an award.

Would I eat it again?

Yes, but probably not for awhile.

I need a few months to recover from the mental barrier I overcame.

I was raised you eat what’s in front of you and don’t be picky.

Growing up this meant what mom made, you ate.

Translating this to adulthood, I am not a picky eater.

Of course I have foods I enjoy more than others, but being picky is a big no-no in my house.

If you wanted to go get sushi I would definitely go with you without complaint, but it wouldn’t end up on my Instagram.

The conversation is more important than the trendy image that doesn’t represent who I am.

I have a few thoughts about the sushi fad. For one, it is adventurous, trendy and possibly expensive, but it unifies everyone at the table.

Each roll says something about the consumer.

Maybe you like to go bold and have the Unagi Roll. You get major points from me if you can eat broiled eel.

Others may chose the avocado salmon roll. Is there anything avocado isn’t good on?

Possibly, you could be in the California Roll club with me. It’s hard to go wrong with crab, cucumber and avocado.

Sushi is delicious and fresh and trendy, and what college student doesn’t want to feel trendy?

You can have your sushi, wasabi and edamame, but I’ll stick to my fully cooked Kung Pao Chicken and fried rice.

You win. I win. We both enjoy.

By Brittany Gammon

Brittany Gammon is a staff journalist, and anchor for MBU Timeline. Gammon is a senior double majoring in communication studies and journalism. Gammon works in Student Activities on the Welcome Weekend Planning Committee and part-time in Special Events. After graduation, Gammon looks forward to exploring opportunities and making a difference wherever she goes.