The parent company, Fusion Sushi Inc., is the first entity involved in the ownership of Fusion Sushi. The California-based business was established in 2011 by Ken and Cindy Ng. The Ngs are the company’s main proprietors, and Ken serves as CEO while Cindy serves as CFO.
Fusion Sushi Inc. is not the only organization involved in Fusion Sushi’s ownership, though. In actuality, the business runs like a franchise, with numerous franchisees owning and managing separate facilities. For the right to utilize the Fusion Sushi name and branding, these franchisees pay a fee to Fusion Sushi Inc.
A type of seaweed called nori is frequently used to make sushi. It is used to enclose the sushi rice and contents, giving the roll its recognizable form. Sushi does not technically require nori, despite the fact that it is a traditional ingredient. As a matter of fact, several sushi chefs have experimented with employing various wrappers, such soy paper or even thinly sliced vegetables, to produce distinctive sushi masterpieces.
Japanese rice with a short grain is ideal for sushi. This kind of sticky rice has a mildly sweet flavor and is perfect for sushi-making. It keeps its shape nicely and has a pleasant texture when cooked properly, which goes well with the other elements in the sushi roll. While other kinds of rice can be used to make sushi, they might not have the same authentic flavor and texture as Japanese short-grain rice.
In conclusion, Fusion Sushi’s popularity cannot be disputed, despite the murky ownership situation. Even while sushi is traditionally made using nori and short-grain Japanese rice, there is always room for innovation and originality in the kitchen.