Japanese Chef Who Tricked America Into Eating Sushi | Adam Witt
Sushi Roll: Vancouver Tojo Roll Updated with raw seafood roe/prawn/tuna/asparagus/yellowtail/moster roll, drizzled with tamari & side of pickled ginger & a dollop of wasabi. Tamari is a Japanese sauce made from soy and rice. It's actually a byproduct of miso paste — it's the liquid that is squeezed out when miso is pressed. I think the safest option is sushi bowl, skip the roll altogether, which helps if you're eating this all the time. The alternative would be roll it like bread dough between reuseable baking sheet between two wooden sticks like some pastry chefs do with their puff pastry process, or you could simply get this contraption if you don't want to get your hands dirty rolling it like a bread roll or forming a cookie log, behold I give you: the sushi machine (cheat code)..
[I know what you mean Adam, looks simple but it is harder than it looks: Art of Sushi]
The California Roll changed the way North America eats sushi forever.Today sushi is everywhere. Grocery stores, airports, gas stations, omakase counters, conveyor belts. But just a few decades ago, most people in North America thought raw fish sounded disgusting. So how did sushi go from something people rejected to one of the most popular foods on Earth?
It all comes back to one Japanese chef living in Vancouver named Hidekazu Tojo. Faced with customers who refused to eat seaweed, raw fish, and traditional sushi, Tojo adapted. He flipped the roll inside out, used avocado and crab, and accidentally created the gateway sushi roll that introduced an entire continent to sushi.In this episode, we trace the full story of sushi from ancient fermented fish preservation, to Edo-era fast food stalls, billion dollar tuna auctions, Norway convincing Japan to eat salmon, and finally the invention of the California roll itself.
We also make two versions of the roll along the way. One closer to the original Tojo-style version made with real crab, and another inspired by the grocery store classic most people grew up with.The California roll might not be the fanciest sushi on Earth, but it changed food culture forever.
The Rainbow Roll is a colorful, fresh roll featuring raw fish layered over a California roll base, making it perfect for trying multiple sashimi types. The Dynamite Roll is a hot, savory roll built around crispy fried shrimp tempura and spicy elements, often topped with a baked, creamy sauce
Which should you choose:
Go with the Rainbow Roll if: You want a light, refreshing, and highly photogenic meal that lets you sample a variety of premium raw fish without having to order individual nigiri. [1, 2]
Go with the Dynamite Roll if: You prefer cooked seafood (shrimp) over raw fish, love a satisfying crunch, and enjoy a fiery, spicy kick. [1, 2, 3]
How to Make Rainbow Roll: Cutting individual slices is tricky | Kenna's Kitchen
Sushi seaweed, known as nori, is a dried and roasted edible red algae (genus Pyropia) used to wrap sushi rolls and onigiri. It provides a distinct umami flavor and structural crispness
RE 6 Red Flags Japanese Chefs Look For When They Order Sushi
There's a big difference between smelling like the ocean and smelling like fish. By Katie Lockhart || Apr 1, 2025, 07:00 AM EDT
Whether it be fresh yellowtail sashimi or a piled-high rainbow roll, Americans love sushi. But when faced with an encyclopedia of fish options, it’s hard to know what to choose.
There’s long been a rumor that when you order tuna at some sushi restaurants, you’re actually just getting a worse-quality fish dyed red with food coloring. So it’s no wonder diners often feel wary when perusing a sushi menu.
We spoke to sushi chefs across the United States about what they look for when they order nigiri, sashimi and rolls, plus the biggest red flags to avoid before you pick up your chopsticks.
Color Is Everything
All of our sushi experts agreed that the color of the fish is the No. 1 indicator that something’s not quite right. For chef Takeshi Ikeuchi, executive chef of Morimoto Asia in Disney Springs, Florida, it’s the first thing you should consider before taking a bite. “Diners should avoid anything that is dull or discolored,” he said.
Chef Masatomo “Masa” Hamaya, culinary director of O-Ku and Junto in Bentonville, Arkansas, confirmed this is the biggest dealbreaker. He explained, “When it comes to any kind of fish, when you see the color changing or any discoloration, it’s a red flag because it’s oxidizing, which isn’t a good sign.” Once a fish oxidizes, it begins to break down fatty acids and turn rancid.
It Shouldn’t Look Dry
Fish should have a natural sheen and luster, like it’s straight from the dock to your dish. Mitsuhiro Eguchi, corporate sushi chef at Nobu Chicago, said, “Dry fish means there is a loss of freshness.” The same goes for the rice. Eguchi said, “If the rice is too hard or dry, that means the balance is off. That’s a sign of poor rice quality.”
It Should Smell Like The Ocean, Not Like Fish
There’s nothing worse than a fishy smell emanating from atop your rice. However, sushi chefs note there is a major difference between an “ocean” smell and a “fishy” smell.
Hayama said, “Fish should exude the flavor of brine or the ocean. If you’re tasting the ocean, it’s full of umami because most fish have umami, and that’s normally a great sign. If it’s more fishy-fishy, then it’s about to be rotten.” And if the restaurant itself smells fishy, then it’s time to turn around and find a new sushi spot.
It Actually Shouldn’t Be Cold
You may think a cold piece of fish means it’s being properly refrigerated, but it’s a big sign the sushi chef isn’t a pro. Eguchi said, “Good sushi is served at a warm, human-touch temperature.” If there is a mismatch in temperature between the rice and the sushi, that’s how you know the chef’s sushi skills may not be up to par.
Always Judge The Display Case
Perusing the clear display case stocked with fish is part of the fun of going out for sushi. But chefs urge you to take a good long look at the products inside to decide the freshness and quality of what’s being served. “A well-organized display case and fresh-looking fish with a natural sheen are good signs,” Eguchi said. If the display case is left open for long periods or looks messy, it’s a sign the chef may not be taking hygiene and organization seriously.
Check Out The Actual Restaurant
The cleanliness of the actual restaurant was another unanimous must from the sushi chefs we spoke to. “Restaurant cleanness is definitely among the most important aspects when ordering sushi. It shows the chef values the condition of his restaurant and the quality of the dining experience for guests,” said chef Masa Shimakawa at Soko in Santa Monica, California.
Eguchi added, “When I’m checking out a sushi place, I pay attention to a couple of things. First, how clean is the counter? And what about the chef’s hygiene? If the chef is constantly wiping their hands, I feel much better about the food.” No one wants food poisoning or, worse, a trip to the hospital.
Top Ordering Tips
We’ve shared a lot of red flags and “don’ts,” but our experts have plenty of “do’s” for picking the best type of fish next time you’re out for sushi. Eguchi’s go-to is maguro (lean tuna) because it’s simple yet fundamental. He said, “Freshness and handling directly affect the taste.” Tuna is also a favorite of Shimakawa. “I love to order different cuts of tuna, as this is a great indicator of the quality of a restaurant. A good sushi restaurant always has high-quality tuna available,” he insisted.
Ikeuchi recommends trying kohada, a small silver-finned fish. “It has a really rich flavor and is also a great way to see a chef’s skill level. It has a lengthy preparation process, including a marinating period in vinegar, and can be difficult to execute well,” he said.
When Hayama orders sushi, he switches between a classic tuna nigiri and mackerel or sardines because “sushi chefs always cure them,” he said. “In order for them to cure it correctly, some sort of technique is required. The way chefs cure is different from chef to chef, and I can tell by eating their mackerel or sardines just how great their culinary technique is.”
Shinji by Kanesaka すし道真次 – Carlton Hotel
76 Bras Basah Rd, Lobby Floor, Singapore 189558
Tel: +65 6338 6131
Opening Hours: Lunch 12pm to 3pm Last Order at 2pm; Dinner: 6pm – 10.30pm Last Order 9pm (Mon – Sat), Closed Sun
Email: [email protected]
Shinji by Kanesaka すし道真次 – St Regis Singapore
29 Tanglin Road, Lobby Floor, Singapore 247911
Tel: +65 6884 8239
Opening Hours: Lunch 12pm to 3pm Last Order at 2pm; Dinner: 6pm – 10.30pm Last Order 9pm (Mon – Sat), Closed Sun
Email: [email protected]
Zushi Puzzle
Zushi Puzzle has been the neighborhood sushi destination of the Marina for years and real ones know the move is not to order off the regular menu but to call and get a reservation at the sushi bar. That’s where chef Roger Chong holds it down, guiding diners to the freshest fish and the best specials on offer that day.
1910 Lombard St, San Francisco, CA 94123
https://www.zushipuzzle.com/
(415) 931-9319
Saru Handroll Bar
This sister spot to Saru in the Mission differs from its sibling in that the sole focus here is the mighty handroll. The menu keeps things simple and straightforward: just a few small plates and a wide array of temaki. Sets come with three, four, or five rolls — no substitutions — but the a la carte list includes tempting options such as red crab, lobster, sea urchin, and cucumber with plum.
2206 Polk St, San Francisco, CA 94109
Menu: https://saruhandroll.com/
(415) 875-9798
The Shota
The FiDi restaurant — one of the city’s swankier omakase spots — is back to serving its Michelin-starred Edomae-style omakase sushi, otsumami, and sushiya cuisine. The 15-course meal won’t come cheap (per Tock, you’re looking at $325 per person), but you can expect aged, cured, and marinated techniques on full, glorious display.
115 Sansome St, San Francisco, CA 94104
Owner/Reservation: https://www.theshotasf.com/
(628) 224-2074
