With the number of casual, Americanized sushi restaurants on the rise and the diminishing pool of classically trained sushi chefs in the U.S., the future of sushi here is uncertain. Trevor Corson, author of "The Story of Sushi: An Unlikely Saga of Raw Fish and Rice," points out that the U.S. suffers from an inundations of rolls -- a purely American way of eating sushi -- and says "we could do with a much more authentic sushi experience."

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