In 2001, Bun Lai initiated the removal from the menu of seafood that was caught or farmed in a way that was detrimental to the long term well-being of the harvested species or its habitats. Bun Lai is credited as the first chef in the world to implement a sustainable seafood paradigm to the cuisine of sushi.http://www.jetsetextra.com/life-style/jetsetting-with/jetsetting-with-miyas-sushi-chef-bun-lai The sweet potato sushi roll, which Bun Lai created in 1995 at Miya's, is the California Roll of plant-based sushi. Today it can be found on sushi menus throughout the country. The use of brown rice — instead of white rice — and other whole grains for sushi, is also a Bun Lai innovation, which today is emulated throughout the world of sushi.
