Sushi San

The first sushi restaurant in America was opened in Los Angeles in the early 1960s. It is from these early California beginnings that we get the name for one of the most popular American sushi rolls - the California roll.

If you're a sushi lover, you probably already know that the delicious layer of green wrapped around each roll is a toasted seaweed ingredient called "nori." Nori has a smooth (shiny) side and a rough side. In sushi prep, the rough side is usually facing the outside of the roll.

In Japan, most sushi rolls are prepared with nori (dried seaweed) on the outside and rice and fish on the inside. Uramaki rolls, however, have rice on the outside. This is why uramaki are also referred to as "inside-out rolls."

Japanese breakfast, considered the most important meal of the day, often includes soup, eggs, rice, fish, vegetables, fruit, and tea. The eggs may be served in the form of a rolled omelette.

Japanese desserts use many ingredients not found in Western-style desserts. Various types of beans, rice and rice flour, and sesame seeds are used to create a healthier choice of desserts Green tea ice cream is a treat that is sometimes served fried in tempura batter - truly delicious.

Sushi is not only delicious, but it is extremely healthy as well. In fact, sushi is low in saturated fats, low in calories, low in cholesterol, and heavy in vitamins and minerals (from all of the vegetables and seaweed). It is also protein-rich as a result of fish, crab, and other types of seafood.

Many people think the word sushi means raw fish, but it actually refers to vinegar rice, which can be served with a number of different ingredients. Although it’s often served with raw fish, there are also sushi rolls that are cooked or even deep fried.

To eat nigiri (seafood laid on a rectangle of rice) like a pro, pick it up with your fingers and turn it over carefully to dip the fish into the soy sauce, not the rice. Dipping the rice will soak up too much soy sauce and overpower the fish, and you might end up with grains floating in your sauce.

Wonder how sushi chefs prepare the raw fish so it doesn’t make their customers sick. Because of their extensive training, sushi chefs can recognize certain attributes such as color, firmness, and smell to ensure meat that is parasite-free.

Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China. Today, approximately 80 percent of the world’s bluefin tuna caught is used for sushi.

A popular appetizer served in sushi restaurants is edamame (soybeans in their pod). They are traditionally served either warm or cold and usually sprinkled with salt. Use your mouth to gently work the peas out of the pod, as the pod itself is considered inedible.

Nigiri sushi, which consists of fish served on top of small rice balls, was first developed in the Edo region of Japan (modern-day Tokyo). Today, nigiri is still one of the most common types of sushi in Japan. It is the perfect complement to more elaborate sushi rolls.

Not only is the art of sushi an impressive feat in Japanese cuisine, but making the sushi rice is also considered a noble endeavor. It is considered perfectly cooked when it is made just slightly sticky to the touch and at our restaurant we excel at both sushi and sushi rice, you can feel it.