I'm just popping in to write this because Scully still seems confused about this for some reason.
Your argument went as follows: "I don't like California rolls". Now, that's perfectly reasonable in and of itself. No further justification was really needed because it's perfectly subjective and relies on too many variables to really argue about, and the part of your brain that logs away in memory foods that it does and doesn't like isn't going to perceive things in a logical format. It's pretty weird, even disgusting to eat things like milk or lobsters in cultures that don't have dairy animals or mostly have bottom-feeding/freshwater arthropods, and it's pretty weird to eat things like simians or knee-cartilage in places that don't do that, even though they're all technically compatible with our digestive system, blablabla, bleeblee horpldfffff... Now that you've stopped reading this, let's move on!
Then you attempted to justify it with: "I don't like California rolls, because they're not authentic." Okay, well, hm. Well, that's dubious enough in itself. Most "ethnic" food in America isn't actually from the country of origin, so much as it's just inspired by it. In the days when immigrants came over, we weren't growing many foreign spices or veggies unless they were European. The general store wasn't commonly selling woks or any other cooking equipment from west of the caucasus. What we have instead is a natural evolution of local ingredients and styles.
But you've already heard all that. The thing is, what makes authenticity? Is it cultural significance to the party who inspired it? It doesn't really get more "significant" than being the home cooking that generations of people from their old homes have eaten as they made their own foothold in a new place. Does it have to be invented from within the culture? You may be surprised to know that the invention of the California Roll is commonly accreditted to a chef named Hidekazu Tojo, a first-generation Canadian Immigrant and, as of 2016, goodwill ambassador of Japanese cuisine, which is a title that has to be given to you by actual Japanese Government officials. Now, that's a pretty shocking origin story I didn't know that it had, but I think Mr. Tojo has a pretty strong background in Japanese food culture, whether it's strictly traditional or otherwise.
But that's alright, that can all be ignored because you clarified your argument before you were banned, that in order to be authentic, it has to be "Like the food that's actually made in Japan". Which I suppose is a reasonable law of whatever makes it authentic. After all, American food might be authentic to itself, but fuck, if it's not Authentic to the home country of the immigrants that made it, it might as well not be authentic at all, because as we well know American culture is just the default culture, and everything else is as strange and exotic as it is infallible and unchanging! But let's hold the fucking phone here. Hidekazu is a famous and officially recognized chef on both sides of the Pacific, and he has about as strong of a culinary influence as any one person can. Is it wrong to say that Gordon Ramsay is not a British chef just because he lives in America and has businesses there? Well, yes it is wrong, because Gordon Ramsay is Scottish, but the British don't seem to think that way.
Though I guess with this argument it comes down to whether they make california rolls in Japan. So, let's see, do they?... Well, maybe not in fancy places, but if there's a place that allows you to take special orders, (and there usually is) you can of course ask for a makizushi with avocado and cucumber in it. And y'know what? You almost certainly won't be the first person to have asked that unless this is a new restaurant or a really close-knit town that doesn't get tourists or avocadoes. Japan is far from a place where food is a stationary and sacred thing immune to experimentation, they make Watermelon-flavored kitkat bars and believe Santa's bag is full of fried chicken. They do have ancient and well-established traditions, but unless you have an especially strict grandma, no Japanese chef looking over your shoulder will tell you there's wrong ways to make pig-pussy on a stick as long as you follow a recipe basic enough for it to be called that. The only time somebody might yell at you is if it's your first time de-poisoning a blowfish...
When Mizal asked you to clarify, you said that you didn't like the way they tasted, which again, is valid... But you said it in a way that didn't establish any points. You said you didn't like it because "other food [read: ~AuThEnTiC~ food] tastes better." Which is kind of a flippant non-answer when you've been asked to truly justify in 500 words both why you didn't like it, and if you were really gonna insist on authenticity, why authenticity makes it better.
Does the food in Japan that came from China magically get better when you order it in China? Does the food in China magically get better when you order it in Thailand? Where does the buck stop when cultural exchange occurs? How many layers are allowed before food stops being good? In which case, can you really eat any food anymore? I suppose you could consult ancient recipes in an attempt to make authentic cultureless food from before culture was invented, but you'll have to remove anything more complex than roasting it over a fire on a stick, because anything above that won't be authentic unless you make it in Egypt or Mesopotamia. Everybody born after Australopithecus are just a bunch of rotten fuckin' posers.
I suppose I should also mention that you justified it with "I like to try new things", but that's kind of bull because all food is new if you haven't eaten it before.
Anyway, that's why you haven't been giving answers from the point of view of the people that Helled you. Hopefully that clears up your confusion!
