Raise your hand if you’re sushi obsessed — yeah, we’re right there with you. We don’t know about you but over here at #WE, we could eat sushi all day, everyday. Of course, we all have our fave dishes at our fave restaurants but if you’re looking to branch out a little and expand your horizons, then keep on reading for Bo Seo, the CEO & Founder of Kibo Sushi House’s recommendations on what he always orders when out for sushi.
I always ask sushi restaurants to try their signature roll because it’s often a roll that has taken years to perfect, and there are so many options. Signature rolls usually blend flavours by using sauces and different proteins, which create an endless possibility of flavour profiles. They also travel well for take-out if you can’t dine in. My favourite signature rolls tend to blend less-traditional proteins with Japanese flavours. I’m often drawn to rolls with Wagyu (A5 grade beef) from Miyazaki, Japan. I love the way a fatty steak pairs with fresh rice. I always try a Wagyu roll if it’s on the menu.
If they have it, soft shell crab tempura is my favourite and is a must-try! Softshell crab is the same as hard crab, but they lose their hard shell in a process called Molting. Depending on the restaurant, you may be served a full crab on your plate–but don’t be nervous; you can, in fact, eat the whole crab. Through the process of moulting, the crab loses its exoskeleton, which allows us to eat the crab without having to crack through their usual hard shell. Softshell crab is in season from early March to late September. My ordering tip – ask the kitchen to make it extra crispy.
Two sashimis that most sushi-eaters don’t know about, but should, are Otoro and Uni.
Otoro is the highest-quality tuna cut you can enjoy. Sushi grade Tuna has three levels – Akami, Chutoro and Otoro. The quality is determined by fat content. In Japan, tuna fat is acclaimed for its health properties due to its DHA content, and Otoro has the highest percentage of DHA. Otoro is sliced from the lowest part of the Tuna’s belly, which is next to the head. Otoro is very high in fat, and because of that, very tasty!
If you enjoy sushi (sashimi on rice), I suggest trying Tai, also known as Sea Bream. Sea Bream from Turkey is my favourite as you can taste the salty undertones of the Mediterranean Sea (only if it’s fresh, of course). Tai is best served seared with fresh wasabi. The higher quality wasabi the better, as fresh wasabi isn’t as poignant and won’t detract from the fish’s profile.
Uni has grown in popularity over the past few years, but few know that this creamy delicacy is actually the meat inside a sea urchin! Uni is a delicacy because of how difficult it is to harvest and clean. Fresh Uni should be brightly coloured and firm (not liquidy) and is usually yellow or orange in colour. Uni is one of the last delicacies that is harvested from the wild as they require professional scuba divers to catch and cut. Uni has a very creamy consistency that pairs well with a brush of soya sauce and wasabi. The Japanese believe Uni has great health benefits and claim that it is an aphrodisiac. In order to enjoy Uni the right way, ask your server how fresh their Uni is and avoid anything that is over a few days old.
Feature Image Photo: Stelth Ng, Triple Pointe Media