Posted on 10/26/2006 7:46:36 AM PDT by TigerLikesRooster
Fish and chips sushi: Britain's answer to the California roll
It may sound like a culinary contradiction, but "fish and chips sushi" has just become a gastronomic reality.
Composed of white fish tempura in the centre of a maki roll, the sushi is topped with a sprig of green onion and served with a tartar-style sauce.
Inspired by the classic British dish of battered cod and fries, "fish and chips sushi" was created by Noriake Yasutate, chef at Perry''s restaurant in Washington D.C. It was just one of a feast of original sushi concoctions specially created for London''s Sushi Awards 2006.
"It''s Britain''s answer to the California roll," said chef Henry Harris, one of the competition judges. "If you close your eyes, you could believe you''re eating fish and chips, even with the rice."
The city''s sushi connoisseurs flocked to the event this week, which saw seven top sushi chefs from Britain, the United States and Japan in head to head competition.
The winner was American Jeff Ramsay, sushi chef at the Mandarin Oriental Tokyo restaurant in Japan, with his "Electric eel" nigiri sushi, combining sweet-flavored eel with roasted pineapple.
Other dishes included smoked salmon sushi flavored with green tea, and yellowtail sushi dressed with balsamic vinegar and basil oil.
Competition judge Steve Munkley said: "We were looking for a combination of textures: crunchiness, softness of rice that melts in the mouth, and a spicy aftertaste."
While the professional sushi chefs battled it out, members of the public competed in the Original Sushi Competition, which was open to anyone, regardless of age, nationality or profession.
The winner, Jaturavit Saysena, 29, from Thailand, is a chef at Chino Latino restaurant in Nottingham, central England. His sushi consisted of rice balanced on deep fried crab, topped with "salsa" made from fish roe, chopped prawn tempura and avocado.
Saysena said that while it is "important to learn the craft of sushi," he likes to experiment with different styles and new tastes.
Over 600 people, ranging from four to 76 years old, entered the Original Sushi Competition, which has been held every year since 2001. The only rule is that the contestants must use vinegar-seasoned sushi rice. (Jiji Press)
Ping!
No vinegar?
I prefer a nice serving of 'tako' (even after I found out it was octopus!) Yum!
How much is it? Looks expensive.:)
Would Heineken work?
We can call them X-sushi.:-)
Salmon Skin Hand Rolls, $2.75 each, on up.
I grew up in Hawaii eating sashimi and sushi well before they were trendy and expensive. I love them, but still can't see what all the fuss is about.
PS: It's pronounced oh-ree-on.
Koji, my favorite sushi chef has imaginative and, yes, delicious selections. The best, in my opinion, is his On The Border roll. Tempura calamari, octopus, shrimp, spicy mayo and fresh slices of jalapeno in a sesame seed wrapper. Crunchy, chewy, warm, cool, and spicy. And that's just one of many I enjoy. I eat them because they taste good, not to be "cool." The wife and two little girls love it too. Oh, the Charred Cajun tuna roll rocks, too.
My local sushi man has an original special " jo nigiri " set . Half of it is composed of regular nigiri sushi that you dip in soy sauce before eating ; the other half is nigiri too , but doesn'r require soy sauce . In between the rice and fish he places a shiso ( beafsteak plant ) leaf . A dash of salt in sprinkled on top of the fish . Before you eat it , you squeeze a soupcon of fresh lime juice on top and eat it that way . Scumptious !!!!
Plain old sashimi is good by me. I don't need all that other stuff.
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