Favorite Sushi

[pete santini]

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

[kippy]

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

[cheferson]

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.

[bart]

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

[RIROCKHOUND]

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

[cheferson]

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.

[Crow]

When its fresh, UNI

[outfished]

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

[Fungus]

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.

[zacs]

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.