We first caught word of The Rodent, a sushi joint with a crazy name, from Tommy at Catalina Offshore Products about three years ago. Back then it was a small bar that branched off of Bull Taco and barely had a sign out front saying Sushi. Somehow in a tiny bar with a fryer and hot plate… Continue reading WRENCH & RODENT SEABASSTROPUB
We met Anthony Pascale of Saiko Sushi back at Collaboration Kitchen – Sushi and knew his restaurant would be a great one to check out. The drive over to Saiko Sushi in Coronado was beautiful, going over the Coronado bridge gives spectacular views of the downtown skyline and San Diego Harbor. When we arrived Anthony was waiting for us, and… Continue reading Saiko Sushi
Now that we have covered the basics of preparing to make sushi, and making Nigiri Sushi (see Sushi Part I and Sushi Part II) it’s time to move on to more complicated sushi. We’re going to be showing you how we make rolled sushi, hand rolls, and baked roll sushi.
In Sushi Part I we walked through how to prepare sushi rice and how to select your fish. The next step to making sushi is taking our fish and cutting it into managable sections, followed by individual slices. The fish we use here are: Bigeye Tuna, Baja Hiramasa Yellowtail, Scottish Salmon, and wild caught Albacore. First we… Continue reading Sushi Part II
Sushi has got to be our hands-down favorite food! It has the perfect combination of delicate fish, crisp vegetables, and the umami savory flavors of soy and nori. To make your own sushi you’ll need to get a few basic tools, and of course some great fish. Let’s begin by talking about your sushi making… Continue reading Sushi Part I