There’s never felt like much of a middle ground with sushi. Either it’s not been for you or you’re in deep. I tend to sway toward the latter direction, though I’m no fanatic. If I’m in the mood, however, there’s little that quells the craving for a freshly prepared roll.
Nowadays, there’s a roll for you — whether you know it or not! Customization is in and familiar names like “California” have since been compounded upon, ingredients more diverse – riskier – but with higher payoffs if they succeed. I’m pleased to say the following recommendations do just that. 🙂
Sushi has always felt exciting, from process to plate, now it’s also more accessible. A healthier meal option that (usually) lacks the calories and bad fats we’re taught to avoid.
Eats Around Town:
One of the beautiful sushi creations at Godai Sushi Bar, a top spot in town for blue fin tuna fans! (SA)
Seasonal sliced tuna from Silo. (SA)
Freshly prepared sushi rolls and sashimi, plus crispy spring rolls from MJ China Bistro. (SA)
Scallops on wilted spinach with bacon, shiitake mushrooms & crispy leeks from Sushihana. (SA)
Spicy options for assorted sushi rolls from Sushi Zushi. Happy Hour is EVERY DAY, 3 – 7. (SA/ATX)
L: Cristina Roll….yellowtail tuna, escolar w/ jalapeños & Sriracha
R: Strawberry Roll….Shrimp tempura and masago caviar rolled uramaki style and wrapped with fresh tuna, avocado and strawberry. Drizzled with sweet kiwi sauce and Las Vegas sauce.
Hamachi Carpaccio from Sage 400. Thin sliced Yellowfin Tuna with jalapeño slices, cilantro and Yuzu soy. (HOU)
Salmon and Soft Shell Crab Roll from Kata Robata – my favorite! (HOU)
FRESH Hamachi from Ibiza. (HOU)
The Trio Tiradito – sliced white seasonal fish – from Latin Bites.
Sauté and serve – it’s that simple! Depending on how you like it, your pan fried veggie salad [below] with shredded carrot, super sweet onion, English cucumber and pickled ginger can be sweet or spicy.
Made with Mama Tang’s marinade and dressed in a Sriracha honey lime sauce…