(CLAIR | Simi Valley, CA) — A new sushi trend is making waves online, and it’s not your typical roll. It’s called sushi pizza, and yes — it’s exactly what it sounds like.
At Wave Sushi in Orlando, the viral hit is getting a crunchy upgrade. “This is our Sushi Pizza,” says a recent social media post from the restaurant. “Just like every item at Wave, each one is made fresh to order — just how you like it. But I’ll let you in on a little secret: did you know we can fry the base? Making it easier to pick up.” According to the video, it’s the crispy tempura base that changed everything. The fried foundation adds structure and crunch, solving the problem of flop and making this fusion food both functional and flavorful.
Sushi pizza isn’t the only twist on traditional sushi right now. Across the country, chefs are pushing boundaries with creations like sushi burritos, sushi tacos, sushi bowls, and even sushi desserts. Some restaurants are going ultra-premium, layering sushi with edible gold, truffle, or Wagyu beef. Others are diving into the plant-based movement, replacing fish with marinated mushrooms, tofu, or even tomato-based faux tuna.
Of course, these trends aren’t for everyone. Traditionalists may cringe at the thought of rolling sushi rice into a cone or stuffing it inside a taco shell. But there’s no denying the appeal. These experimental formats have allowed chefs and diners to reimagine sushi beyond its origins. It’s a balancing act — honoring tradition while exploring new creative directions.
Here in Simi Valley, popular sushi restaurants like BlueFin, Hikari and Megu continue to be local sushi favorites. And while they serve plenty of classics, they’re also exploring a range of cool, creative, and surprising new menu options. From spicy fusion rolls to plant-forward choices, Simi’s top spots are clearly paying attention to what’s happening in the wider sushi world.
Will we see sushi pizza pop up on a Simi Valley menu? Maybe even one with that crispy, game-changing tempura base? If local chefs follow the trend, it might not be long.
One thing’s clear — sushi is no longer limited to nigiri and maki. It’s becoming a blank canvas for bold ideas, and Simi Valley diners might be ready for the next bite.
