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:

1. Sake – salmon
2. Saba – spanish mackerel
3. Ebi – shrimp
4. 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.