So lets talk about Sushi...

[mahoro]

As a sushi chef my self, i am always trying out something new, creating new item weekly and etc... but living in TX has its limits, its mostly tex-mex-jap style sushi, i am looking for some new ideas, so i am interested in special sushi item/roll/starter/anything from other states, name some of your favort stuff...
i'll start with mine, one item i created and the other was by me and another chef and the other is by me, both are really good seller at couple of the resturant i worked at...
Green tea smoked salmon
thinly sliced salmon smoked with green tea, topped with pineapple/papaya salsa and green tea vinegar reduction...
Texas surf n' turf maki
grilled lobster tail, asparagus, kani-kama and chives, topped with seared kobe beef, thinly sliced red onions, micro greens, fried garlic chips and spicy ponzu...

[mahoro]

for those of you not really sure what Sushi is, or some of its term, i'll try my best to explain it
Sushi - it really just mean the vinegar rice, its more or less zushi
Netta - the topings, or the ingredients
Nigiri - finger pressed sushi, netta ontop of rice
Sashimi - netta by it self
Maki - rolls
Temaki - handrolls
there are most types, but those are the common ones...

[innerchi89]

i used to be a sushi chief in texas lol. I use to do it all the time, when i was 15. I am 19 now and got out of the habit. Not many sushi lovers where im from, but its growing. I should have stayed with it.

[aznkonner]

wow man...those are some fancy rolls lol. maybe i haven't been to enough highclass sushi resturants. where i work we make 3 kinds. vegetable, baked salmon (which is only baked salmon with mayo) and spicy tuna (which is rooster brand hot sauce, green onion and mayo). but i will talk about some favorites that i've had before.

Now what i've noticed is me and a bunch of other people i know love eel. Nothing fancy just eel nigiri (i forget the japanese name of it). I've personally have always had a soft spot for salmon. If i'm going into a resturant with all you can eat sushi my plate is gonna be full of salmon, eel, white tuna, and yellow tail nigiri. i just i just like my sushi simple like taht.

now more complicated rolls...there's this one roll that i find tasty as well. it's pretty much a scallop roll wrapped in salmon and eel. again fairly simple...looks like scallop with the white sauce (mayo?) rolled up nice and tight and then salmon and eel wrapped around it. they called it the "are you serious roll" i dunno if you guys have noticed it yet but my faves include lots of raw fish :p I don't normally order those special rolls since most of them are cooked and by the time i finish up my nigiri i'm already stuffed and can't eat another bite. for the cooked rolls they're once again simple but tasty. lobster roll and the volcano roll are tasty. lobster roll differs from place to place but the main part is that it has crawfish (crayfish?) in it. the resturants love to say its lobster but i've never seen lobster meat that small before. the volcano roll (i think that's what it's called) is pretty much a california roll cut into 4-6 pieces layed down side by side and then topped with scallops, green oinions, the special sauce (some mix of mayo perhaps?), and something that makes it look like it's like...flaming? not really flaming but like there are things that seem to fly off of it almost like when you burn a piece of paper and when the fire burns the ash flys off ito the wind. but it looks like coconut shavings but i've never seen coconut shavings act like that. it stops when it the roll starts to cool down but it's quite a sight to see when they first bring it out.

ok enough of my low class sushi ramblings :p this is what happens when a poor college student who has an expensive hobby loves expensive food.

[raptor87]

pearl gourami rolls?

[mahoro]

eel - unagi, my version of spicy tuna uses korean kim-chi chili powder/flake, it has semi-sweet taste to it, quite good, with seame oil, soy sauce and green onion and/or kami-kama mix with it... the so called special sauce is usuly moto-yaki of some sort, pretty much mayo, miso, massago and/or spicy sauce.. a lot places use langostino instead lobster.. still good tho, our version of lobster roll is, lobster tempura, mango rolled with avocado serve with mango sauce...

[mahoro]

Originally Posted by raptor87

pearl gourami rolls?

whats in it?

[Crystalview]

My favorite Sushi resturant in TX is Toshio's it is in Cedar Hill. I just can't get good fresh sushi in my area of the mountains in CA

[mahoro]

the flaming stuff ur thinking might be katsuobushi, or bonita shaving, the thinly white/yellowish shaved stuff that usuly go ontop of tofu, or the thicker one goes into soup base... the thinly shaved one, when put on something hot/warm, it will shink.. making it looking like its moving

[mahoro]

Originally Posted by Crystalview

My favorite Sushi resturant in TX is Toshio's it is in Cedar Hill. I just can't get good fresh sushi in my area of the mountains in CA

whats their specialty? and where in tx

[Crystalview]

They do such a variety and will make up as they go along. I have gone there since 98 and they have only added to their menu. It's about 30min from Dallas off 0f 395.

[mahoro]

Originally Posted by aznkonner

. the volcano roll (i think that's what it's called) is pretty much a california roll cut into 4-6 pieces layed down side by side and then topped with scallops, green oinions, the special sauce (some mix of mayo perhaps?), and something that makes it look like it's like...

i have a version pretty much like that, but its serve in a flaming hot plate, you know those sizzling hot plates you get from chinese resturant or those fajita plates...

[Minsc]

Wow, I've never heard of any sort of sushi like what you are describing!

Between Boston and Portland I've only encountered the standards: california rolls, spider rolls, various types of fish and eel...

Nothing will ever beat truly fresh sashimi, and always a peice of uni to scare off the weak

[Crystalview]

I am hungry now and since it 1:30am and they roll up the streets here I won't taste even bad sushi for hours. You two sound like you have some nice combinations.

[mahoro]

or the still-alive-moving mirugai XD