Sushi Again for Sunday Lunch

We like raw fish on rice around here, what can I say?  And since our little island is a paradise sans sushi restaurant, I’ve perfected the rice and always have nori on hand.

The fillings are seasonal (variety is the spice of life), and we`ve even been known to include cooked/smoked fish in a pinch.

If you’re shocked by that, then maybe you should stop before you see my Shrimp Bacon Caesar Roll.  But if I were you, I’d read on, cause it was really, really good.

Trust me ;)

But first, let’s talk salmon.

Piled on top of this fresh sockeye is Momofuku’s legendary Ginger-Scallion Sauce.  I’ve heard top praise for his restaurants and book, but I have to admit to feeling a little out of the loop when it comes to David Chang.  But since I live on a small rural island, and Davey-boy is about as urban as they come, it stands to reason that it took me a little while to hear about, then get aboard, his bandwagon.

This sauce is enough to convince me that I have to get the book for myself.  I never would have believed that 5 parts green onions mixed with 1 part finely minced ginger along with a little seasoning could make everything it touches sing with flavour.

Take this sockeye, for example.  I bought it as “previously frozen” — not ideal (but not an absolute kiss of death) for sushi.  Top it with the wonder-sauce, though, and salmon that is just OK is transformed into stellar sashimi…with a definite Korean flavour.

David Chang Maki (left):  Sockeye salmon, cucumber & ginger-scallion sauce

Shrimp Bacon Caesar Maki (right):  Hand-peeled shrimp, bacon lardons, sorrel (or romaine) for crunch, homemade caesar dressing & croutons

The Caesar roll was the smash-hit of the platter.  Caesar dressing is basically mayonnaise with garlic and anchovy, and the crunch from the croutons is reminiscent of the panko-crusted tempura prawn in a Dynamite Roll, so things are not as strange as they may first appear to be.  In fact, this is a downright tasty roll.  The cooked shrimp meat makes this an accessible roll for non-raw eaters, but I am already imagining a Shrimp Bacon Caesar Maki Party during Spot Prawn season.

Opening day — grab a bag of prawns from the boys at the dock and come on over.