This sushi roll combined two of my favorites on the outside: baked eel and raw fish (in this case it was tuna). Inside the rice was tempura shrimp and spicy crab. On the bottom of the plate was sweet and savory eel sauce, and the roll was garnished with masago (flying fish roe). This roll had a rich flavor with some crunch from the tempura shrimp and the fish eggs. The red came from the tuna, and shrimp tails protruded from each end of the roll making it more dragon-like. There was also some avocado on top for creaminess. I had this roll at a Mexican sushi bar, so I'll call it fusion sushi.
Location: Hamachi, 31855 Date Palm, Cathedral City, California. Date: June 24, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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