Master sushi chefs in Japan spend years honing their skills in making rice, selecting and slicing fish, and other techniques. Expert chefs even form the sushi pieces in a different way than a novice does, resulting in a cohesive bite that doesn’t feel all mushed together.
Jordon and I went out to New Island Sushi on Friday. The food wasn’t bad but the cost was and we left unimpressed considering many said it was the best Sushi in Saskatoon.
The food is passable and is better than some other sushi places in Saskatoon. Compared to other markets, it really is mediocre.
Mediocre is what the restaurants strives for. Dirty washrooms, poorly maintained booths (ours had the paint worn off) and broken fixtures like the busted blinds we looked at all meal. Also most of our dishes had chips in them.
It’s part of their business model but having to pay for refreshment refills despite the salty food (in part from the soy sauce) and dry rice set the tone for a really mediocre lunch.
There is good sushi in Saskatoon, it just isn’t found at New Island Sushi.
- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1 cup to 2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- wasabi, to taste, plus more for serving
- soy, sauce, to taste, plus more for serving
- pickled ginger for garnish
- cucumber, peeled, cut into small pieces
- avocado, cut into small pieces
- imitation crab meat
- carrot, peeled, julienne cut
- shiitake mushroom, cut into small pieces
- smoked salmon
- fresh tuna, sushi-grade, cut into small pieces
- green onion, julienne cut
- tuna salad
- cooked shrimp, cut into small pieces
- chili sauce
- sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.
Chef Daisuke Nakazawa, who appeared in the film ‘Jiro Dreams of Sushi’ while working as an apprentice (for many years) under now legendary sushi master Jiro Ono, had been living in Seattle, until Bronx restauranteur Alessandro Borgognone picked him up and dropped him off in New York’s West Village.
Four months in when Pete Wells dropped a full four stars on the place—good luck ever scoring a seat, now.
So, how perfect is Sushi Nakazawa’s nigiri? Eater’s Kat Odell scores a bar seat to find out. And just for the record, Nakazawa’s tamagoyaki is on point.
Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater’s Kat Odell scored a seat at his bar to taste through America’s best omakase.
Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as “Masa,” also the name of his eponymous restaurant in New York’s Time Warner Center. And after three decades of cutting fish and helping to shape (and refine) America’s sushi culture, it’s a moniker well-deserved.
At Masa, the show is sushi, and it’s one that has received countless accolades for Chef’s near-perfect, and extremely pricey fish. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. While dishes many not always be entirely traditional, the service, energy and overall thought behind the meal is totally Japanese.