Saucy and Deep-fried, that’s how I like my sushi.
Sushi’s expensive, so I look for something filling, like the Colossal Roll.
I don’t like the taste of seaweed, and they don’t have soy wrappers here–I don’t know why–so I get the inside-out caterpillar: lots of avocado!
— Typical statements heard at sushi bars all over the United States.
The fact that sushi is considered by many to be a “health food” makes one think about the current state of health in the U.S. Supposing that rice and fish–buried as they are in deep-fried, oil-soaked batter and spicy mayo–are healthier than hormone-filled CAFO-lot raised beef burgers is not completely crazy, especially if it’s the average American middle class citizen making the assumption. Consumers are seeking new food choices and quality appears to be chief among desires. Yet as the desire for better food makes economic headway in the market, we must also look to biological reasons as to why a cuisine as simple and delicious as Japanese style sushi got Turduckened into Franken-roll Sushi American Style.
Sushi American Style
Japanese style sushi is all about the fish. Less about roll-sushi and more about nigiri. Forget the overbearing sauce and taste the subtle flavors of vinegar and fresh raw fish, be they the upfront oily aji to the smooth, buttery sake or the creamy, oleaginous maguro or even the slightly sweet ama-ebi and anago, there are a vast frontier of undiscovered tastes within the world of Japanese sushi, each so exquisitely slight that to oversauce, or in the case of much of the rest of the world–to freeze anything that is harvested from the sea–is to destroy that delicate polish from a discerning palate.
In its own inverse way to the American version, it too is about size. But rather than an 8-piece roll deep-fried and doused in syrupy soy-based sauce, Japanese style sushi, what is called Nigiri-zushi, is really about the process of enjoying life’s small pleasures to the fullest.
Bitchin Roll – Deep Fried Sushi
The western most sushi restaurant in North America, Harbor Sushi combines the best of traditional Japanese sushi & pub food with an American edge. The Bitchin Roll–with fresh Alaskan King Crab, avocado, cream cheese rolled up, tempura fried, and topped with a sweet Unagi sauce–is a great example of that.
But let’s not misunderstand what’s going on. We are taking very delicate fresh seafood ingredients, wrapping them up in flavored rice and seaweed, slathering them in a tempura style batter, and deep frying them in 350 degree vegetable oil for 2.5 minutes until the cream cheese starts to melt. I didn’t actually eat one until I was pretty much black out drunk. By that time it was cold. But I ate three. Three Rolls. COld. Semi-soggy. They were still awesome. I did feel guilty the next day when I managed to remember it all.
To be clear, this style of “sushi” represents a kind of life that, despite my past, I no longer lead, so it is hard to come to grips with the shear sales that deep fried sushi generates. My purer inner self wants to take it off the menu and offer a crispy autumn leaf and barley tea instead with a dry winter twig for teeth cleaning. I cannot fathom the kind of person who goes into a sushi restaurant–sober mind you–and orders something like this willingly, thinking that they are getting anything like a traditional sushi experience. But maybe that’s the secret. It’s nothing like traditional. An even if it were, 1) they wouldn’t know and 2) they probably wouldn’t like it at all…So fuck it, enjoy.