Favorite Sushi
 

Im trying to think up ideas for specials for the restaurant that im working at this summer. I want to do some sick rolls every week and was looking for some inspiration? WHats your guys favorites? Ill post some pix of some rolls i made tonight while it was slow.

tempura shrimp roll with insideout avacado.. oh man- just thinking about it is making my mouth water.

Was the shrimp hot when you got it or cold eben? Heres some pix of what i made tonight. You guys think the initials of the resort where i work is cheesy?

Heres fauker and shep diggin in

fancy rolls there chef-

the shrimp was hot. lemme see if i can remember how it was built- take your roller- lay down some seseame seeds, then avacado. Then add rice, tempura shrimp and drizzle some spicy stuff on there... then rolll em up.

Sounds killer Eben , only problem is that i dont have a fryolator in my kitchen , which is actually a beautiful thing.

how about a toaster oven? fry up a dozen, then toats them as needed at 350 for a fe minutes .

Spider Maki - Softshell crab roll

Great Stuff!!!

Saki (salmon) and Maguro (tuna).....but I only prefer Nagiri and sashimi style, not Maki......

I love fresh fluke sushi...

[/QUOTE] You guys think the initials of the resort where i work is cheesy? [/QUOTE]

If you dress it up a little more it wouldn't be bad. The other rolls look great.
I like a little with shrimp and avacado. Anything Tuna with a little bit of sesame.

tyler, the pink sushi looks cool, but dont put less indigrents inside of the rols. add some more of meats or vegetable inside of them.
philly rolls, spider crab rolls, spicy tuna, any salmon rolls, shrimps, scallops, fluke, eels, and egg.

notaro, you mentioned spider crab rolls. Are they the same spider crabs that are around our area? I couldnt imagine eatin those nasty bastards.

Hey Chef,

The ship I work on visits the Guam/Saipan area quite often. This area fell in love with Spam :spam: during WWII and still is very popular. And yes they do make California rolls with spam inside...and not too bad.

My favorite is Fresh not fried spring rolls. Rice paper rolled rolled up with oriental fresh veggies inside with a peanut dipping sauce. :drool: :drool: . Kind of the healthy choice, not that I am a health nut.

As far as Sasimi I prefer the yellowfin, though IMO with the amount of soy sauce and Wasabi I like on it a piece of bluefish would foll me for tuna.

You ever try a hydrogen bomb its flying fish roe marinated in a wasabi sauce until it turns green then wrapped in a nigiri style roll Man its a killer but its good

I second the maguro..simple and delicious dipped in some soy sauce. :uhuh:

Thanks for all the input guys, keep it comin. Spam sushi, huh? Rob, a spider roll has a soft shell crab fried in tempura in it, not spider crab.

"Whooooaaah Shep. That's not for you boy." (SNL)

Petchow brand ratpoison, gotta love it..


Chef, they look good, but what beamie said about the fresh egg rolls.. yummy...

Seivche is always good too.... made some in the bahamas out of mutton snapper... mm mmm good

Do you guys mean nim chow , by fresh spring rolls? Nim chow is basically lettuce, vermicilli noodles, basil, mint, shrimp, mung, beans, and some veggies wrapped in rice paper. Its also ussally served with 2 vinegar sauces one with chili sauce and the other with peanuts. Im definetly gonna do some different seviche this season, i wanna do some striper this way. Im also working on a tuna tar tar that im gonna serve in a halved coconut on a bed of rock salt dressed with some sort of miso vinigret. We served swiper this past weekend for a special too. This was the first time ive tried it, was good tasted same as pure bred, very $$$$$ though , $11.95lb wholesale skin on.

Unagi (smoked eel with avacado), Miso Soup, Hiyashi Wakame (seaweed salad) :drool: I love it all!

For something very light and tasty use fresh scallops, Japanese Kewpie mayonnaise, flying fish roe (tobiko) and a touch of finely chopped green onions (just the green parts).

Mix the mayo with a little of the tobiko and green onion. Then dice up the scallop(s) and mix in just a little of the mayo mix to hold it together. Then finish it into a temaki (handroll). The handroll is best for a soft filling like this, is quicker than a regular maki roll and look cool, like a snow cone.

tuna tartar margarita with a splash of tequila, a little avacoado, garnished with wedge of lime, served in a martini glass rimmed with salt.

striped bass (wild) carpacio (sp?), thinly sliced, drizzled with olive oil, cracked black pepper, garnish with fig(s)

silver dollar scallops, u/10 scallops sliced into "coins" either raw or very lightly seared, drizzled with good aged balsamic, or reduced regular balsamic, served over arrugula. maybe a dollop of creme fresch and some caviar on each too wouldn't be bad.

i have a lot more if you need more ideas let me know.

Sure ,anything you guys wanna throw at me is appreciated. I need ideas , wanna try to get a majority of my specials out of the way so ill have more time to fish this summer :devil: :devil:

Chef, I think you'd be better off making the sushi fresh to order :faga:

-spence

I was gonna roll the summers worth of sushi then cryovac and freeze, then pull as needed :sick:

Fatty Yellowfin Tuna (I think its the belly meat)

Yellowtail

TORO! :drool:

-spence

For sushi: IMO just keep it simple. Just stick with top quality and ultra fresh seafood and it is all great.

For me, there is nothing better then fresh oysters, "black and blue" tuna with wasabi and to drink: Kettle One Vodka ice cold. This is my ultimate meal. Harpooned swordfish is a close second.

Damn!! I am hungry now. :boots:

Shrimp and Asparagus with or without spicy sauce is outstanding.

The asparagus has to be lightly blanched. Still plenty of crunch.