Delicious and unique, sushi is loved around the world and has been for years. In fact, in AD 8th-century Japan, sushi was so highly prized that people were allowed to use it to pay taxes. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and legend has it that nowadays, there are still traces of its existence in some of these regions. We know, not all sushi is created equally! The super-fresh and expert-inspired creations sets our sushi apart, and we say with confidence, “It’s the best in Bend!”
Roll call: Test your sushi knowledge with this quiz!
Questions
- Name the richest cut of tuna?
- What does ‘sashimi’ mean?
- What is nori?
- What does ‘ahi’ mean?
- True or false: Sushi rice should not be dipped in soy sauce.
Answers:
- Toro
- Pierced body
- Seaweed
- Tuna
- True! Sushi rice should not be dipped and it is considered sloppy if the rice becomes saturated and falls apart. Only the fish part of the roll should be dipped in soy sauce.
Our expert sushi chef, Tun Tun Naing (aka Nicky), takes great pride in creating sushi that is satisfying and soulful—an art he inherited from his proud father U Myint Thar (affectionately known to locals as Morris). You’ll find sashimi platters and delectable sushi rolls of all kinds. (Have you tried the creamy-sauced Yum Yum Roll? Um, yuuum!). Plus, crunchy seaweed salad and teriyaki chicken bowls are a sight to behold, and your belly will thank us. Nicky and his crew continue to create mouthwatering masterpieces and our customers are accustomed to expecting the unexpected from this team.
If you’re in the mood to try it yourself, sushi can be easy and fun to make at home, and you can put all your favorite ingredients into your perfect custom roll. Learn how with the recipe below a la Fifteen Spatulas!
Ingredients
- 6 sheets sushi seaweed aka nori
- 1 batch prepared sushi rice*
1/2 lb sushi-grade raw salmon or desired raw fish of choice
- 4 oz cream cheese, sliced into strips
- 1 avocado, sliced
- Soy sauce for serving
Instructions
- Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
- Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.
*Sushi Rice Recipe
Ingredients
- 1.5 cups sushi rice
- 2 cups filtered water
- 1/4 cup seasoned rice vinegar
Instructions
- Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
- When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.
