Need To Find a New Way to Roll
Scott Mindeaux, Editor
1 Disguised Foodie commented on this...
I was eating at a sushi restaurant lately with some friends and something hit me. We went to a sushi place in Irvine and was pouring over their menu. I was wowed and dazzled by their array of Chef Special Rolls. So eagerly I ordered a couple of rolls and while enjoying them, I realized that the “rolls” really weren’t that different from each other. Then, thinking back to other sushi roll experiences that my “rolls” really weren’t that special.
Probably 9 out of 10 “special rolls” in most Sushi restaurants are a California Roll with some kind of topping and a squirt or two of special sauce. Some have salmon skin or fresh water eel (unagi) or avocado and fresh tuna. While eating my rolls today I found myself unimpressed. This roll smothered in sauce and spicy tuna has lost its appeal after the second piece.
I need to remember that when I go to a place that serves sushi, that it is the nigiri-sushi that I really enjoy. Here, tender pieces of fish on properly-seasoned pads of rice. This allows for the freshness of the fish to come thru. Nothing better. My top favorites tend to be:
- Sake – salmon
- Saba – spanish mackerel
- Ebi – shrimp
- Unagi – fresh water eel
Lately, however, I have lost my taste for tuna. Its odd, since I used to down piece after piece of tuna in the past.
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Sounds like you need to try some new sushi places. I always avoid the CA-roll based rolls for the same reason. Some places offer unique rolls with different kinds of fish, shrimp, avocado, etc, with interesting toppings — like the Niko Express at Niko Niko in WeHo, which is covered in white tuna and french fried onions. Getting hungry just thinking about that one…
Cool post.
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