Look, we've gone through this many times before, but Australia really does have a unique approach to food.
In fact, there are many naysayers who claim that we don't have a national cuisine at all — we simply bastardise other cultures' foodie traditions and label them as ~fresh Aussie flavours~.
Well, I hate to add fuel to our critics' fire, but I'm afraid exhibit A) might work against us: May I present, Australia's favourite sushi recipe, the fried chicken roll.
Now, I'm a little ashamed to admit this, but up until this year, I'd really never considered that the humble chicken roll was not, in fact, sushi at all.
I mean, chicken katsu is Japanese, right? Not to mention, exquisitely delicious, so it makes sense that an authentic fried chicken sushi should exist?
But after recent research and some very loud audience feedback, I'm afraid I can no longer deny the sacrilege of forgoing fresh, raw fish in favour of a crumbed and battered chicken tender.
To the people of Japan and the highly-trained, tradition-steeped makers of sushi, I say only this: Accept Australia's sincerest apologies for this abomination.
