SYDNEY (Kyodo) Teriyaki chicken, beef "yakisoba" fried noodles, salmon and avocado, tempura prawn, chicken "katsu" deep fry, carrot and avocado, and spicy salmon.

These are just some of the concoctions people can choose from at one of the scores of take-out sushi stalls present in most major Australian cities.

"Australia's nori rolls are sometimes unique and sometimes absolutely wrong," said Hideo Dekura, a master sushi chef who has lived and worked Down Under for 32 years, laughing.