Sashimi salads represent the ultimate in fresh, healthy eating. The fresh flavors of raw fish and crispy lettuce revive memories of summer and warmer times. Cooler fall weather calls for heartier fare like udon noodles and yakisoba yet the sashimi salad still offers a healthier and lighter choice. Sashimi salads combine the best of Japanese and Western cuisines. Umami flavors of raw fish and soy pairs well with lettuce and a wide variety of salad ingredients such as cucumbers, sliced carrots, avocados, baby spinach and grape tomatoes. Healthier versions leave out the sushi rice and eliminate the refined carbohydrates but the sushi rice adds a hearty and comforting touch if not overused. A dressing commonly made of Siracha chili, sesame oil, soy and lemon adds citrus and heat that makes umami fish flavors pop. A healthy choice for any time of the year.
The Antonio Special: Salsa Sushi![]() The Mexican Maki a.k.a the Acapulco Roll is a common fusion menu item in many sushi restaurants. Versions vary but most include either yellowfin tuna, albacore or escolar along with avocado, cilantro, jalopenos and a touch of chili oil and sometimes lime juice. The flavors resemble ceviche with an Asian twist from the sushi rice, nori, soy and wasabi. The best versions of this specialty maki use the non-traditional ingredients carefully, even sparingly. Jalopenos in particular bring a robust peppery heat that can overwhelm other flavors. It does pair well with escolar, the snake mackerel that menus often refer to as "white tuna" or "super white tuna." Undoubtedly, the flavors of salsa inspired Antonio, the lunchtime sushi chef, to create his Mexico roll. His version contains grape tomatoes and white onions as well as jalopeno, avocado and escolar. The jumble of ingredients atop the maki make a colorful presentation but unfortunately fall off with each bite. Luckily the white onions taste more subdued and do not overpower the maki but the salsa flavor makes it hard to taste the escolar and clashes with the sushi rice. |
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Artist and writer with a passion for sushi. Archives
January 2017
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