Sushi Confidential: Your food

Sushi Confidential
Just a quick reminder….it’s your food, what do I care?

Yes I will never eat cream cheese in my sushi. Yes I think it’s stupid to make your soy so thick with wasabi that you can’t actually taste the fish.

There was one lady that I made a roll for. She asked for alternating akami tuna and eel on top. That’s a cooked fish next to an uncooked fish. Maybe it was good but all I know is we upcharged it and on to the next.

Certain things you’ll just never see me do.

With most pastas, I think if you throw a grilled chicken breast on top, it takes away from the pasta itself. That’s just me. Chicken in a carbonara. I want my cacio e pepe to have three ingredients. Maybe some butter if I’m not driving.

Few weeks ago I brought the product home and then made sushi in my kitchen as I do at times.

As old school as I can be, I still like to play. Granted I was high as hell but I put one of those strong German mustards on top of a salmon belly nigiri. Serrano peppers. Chili oil on my spicy tuna, which I’m starting to warm up to actually. Never was one for spicy tuna.

I put this bacon red pepper jam on top of the akami. That one I admit, I was wrong for that.

At the end of the day, are you making it more enjoyable for you? If you’re serving guests, are you making it more enjoyable for them or are you just trying to be clever or weird for weird sake?

Know that there’s a difference between dipping your slice of pizza in ranch and serving a ranch based pizza with pineapple and olive.

Also know that I will roll my inner eyes when it comes to sushi, and know that some Japanese dude is rolling his inner eyes at me.

It’s your food. What do I care?

And ultimately never ever forget….

“It all gets turned to shit” - Misaki Kato

Best,
E
#ARTiculate