Spicy tuna roll topped with tempura flakes and crushed wasabi peas, sweet teriyaki sauce, wasabi aioli. 4 pieces $4.29 Pei Wei Asian Diner, Sterling VA
This was pretty good for a chain restaurant’s version of Americanized sushi. I did like the flavors although the sushi rice had a weird consistency. Douse it in enough sauce and forget about the finer details, lol!
Ahi tuna, ginger, garlic, nori, sticky rice, black sesame, wasabi sauce. Happy hour $11 Matchbox Palm Springs, Palm Springs CA
Hmm, this wasn’t very good. It was too salty and the tempura coating was rock hard! I was actually surprised by this because most tempura rolls have a tendency to get soggy. That was not the case here – that coating was tough to chew through. The roll had no finesse and just ended up being a salty gut bomb.
Four spoons $12
(left to right) Halibut – halibut tartare with grated lime, yuzu juice and Japanese sea salt. Kanpachi – young yellowtail with truffle oil, ponzu, garlic chips and scallions. Scallop – with cucumber sauce, yuzu and fresh wasabi. Ankimo – seared monkfish liver, spicy radish, scallions with garlic ponzu. Saru Sushi Bar, San Francisco CA
These little spoonfuls were so fun and delicious, but I think $3 per spoon is a bit much. I do love that they all tasted so differently and had their unique flavors and textures. It’s hard to decide which was my favorite, but I think I’ll have to say it was the kanpachi because it had the most variety of taste and texture. The seared monkfish liver was a nice surprise. They were all very good though!
White yarrow flowers (Achillea millefolium, Asteraceae) mural, Church Street. This large, colorful mural is one of my favorites in the city because it has a botanical theme of course. I also think the little bee is cute, hehe!
Wasabi pea crust, tuna salmon, asparagus, aji amarillo – key lime mayo. $13 SUSHISAMBA, Las Vegas NV
I liked everything about this unique sushi roll except for the wasabi pea crust. It was hard and crystallized and scary to eat! I don’t think it added too much flavor either. If they wanted to keep it green, they could have used regular ground dried wasabi peas instead.