Adulte’rushi’: How they are killing Sushi’s appeal

sushimiMarcie Rothman calls herself a ‘purist’ when she associates herself to sushi and therefore she knows what it costs to be a purist while paying for an adulterated version of sushi…yea 32 pieces of Nigiri sushi can cost you a good $42 in some restaurants. As per Marcie:

I tend toward the purist side where freshness of fish and other ingredients create textures, in taste and presentation so deceivingly simple, yet complicated to achieve. Good fresh sushi can dent a budget, so a couple of enterprising guys, Andrew Berlin and Gino Thiers, figured they could serve innovative sushi by deleting the customary sushi bar, thus saving on overhead.

To put the two together Marcie listed out the names of three sushi restaurants that serve the sushi-fusion to serve sushi whose taste deviates to taste ‘something else’.

To start with the Sushi-Fix, it will suffice the mission as mentioned by Marcie – to save time and money. Well those who have not tasted traditional sushi would miss it if you have it anywhere other than a traditional Sushi restaurant. Restaurants mentioned by Marcie are Sushi Fix, Zensei and Tidbites Sushi-Fix has almost stuck to the sushi-making tradition using the main ingredients as topping with spicy tuna and tempura shavings, unagi, eel sauce, hamachi sushi at $6.50 to $9.50 for eight pieces. But Zensei rolls the sushi with crab and cream cheese, oysters on the half shell and tempura jalapenos filled with crab and cream cheese, sushi-pizza, sometimes producing only a version of sushi with chicken and meat. Tidbits on the other hand replace it completely with udon noodles.

If you are willing to pay less for sushi-imitations and not for real sushi or even the original narezushi, you better go for spring rolls instead of a ‘purist sushi roll‘, prepared in the ethnic way. I do not think a sushi imitation can stand in front of the effort a original sushi chef while he washes the rice unitl it turns white and then cooks rice as per the ‘sushi-discipline’ and dabs it with fresh wasabi to roll over the fermented fish.

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