AYCE Sushi at the Restaurant … again

PICSPAM BELOW:

I think it’s been about six months since I last went out for ‘all you can eat sushi’ at a nearby restaurant and I missed it. I enjoyed the dishes that I had on this visit, though, to be honest, I over ordered and ended up stuffed. I finished with a scoop each of mango and green tea ice cream which isn’t pictured below.

Rainbow sushi roll – inside out roll (fake crab leg, julienned cucumber and avocado) topped with alternating strips of avocado, red snapper and salmon

Nigiri … salmon, red snapper, shrimp and eel

and hand rolls (temaki). Fake crab leg and salmon

bbq’d eel and tempura shrimp

Salmon pizza

Chicken and beef skewers

Chicken and beef teriyaki

Pork cutlet (tonkatsu)

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11 thoughts on “AYCE Sushi at the Restaurant … again

  1. Tell the truth: which diet are you going on after this adventure? Everything looks scrumptious! I personally love temaki with crispy crunchy salmon skin, but not everybody knows how to make it, and it comes out oily. Salmon pizza is cute, though.

    1. Diet? What’s that? 🙂

      I love the sushi pizzas … salmon is my favourite but I’ve had the red snapper and the bbq’d eel too. I wish I knew how to make it at home. Tuna is too pricey to be on the AYCE sushi menu. You have to order/pay for it separately.

      I’ve made crispy salmon skin … just brush the skin with a bit of oil and bake it at 350 deg F until crispy, turning it over several times. It’s delicious.
      Saturday lunch was a bag of Ruffles potato chips and half a bag of Strawberry Twizzlers. I actually had a couple of sausage wraps around 9pm when I got peckish.

      1. Thank you for the link (I don’t know how I missed this post!); I will definitely try to do it.
        As to pizza crust, they must be using something to hold rice together while frying it. Eggs?

      2. I tried coating the disk with flour and even freezing it before deep frying. Major fail.

        Maybe tempura batter. It’s lovely and crispy on the outside. Not too thick either. A perfect base for the fish, spicy mayo, shredded cucumber and a bit of fish roe decoration.

      3. I don’t have the budget for ‘real’ caviar from sturgeon eggs but capelin (masago) or flying fish roe (tobiko) or even salmon roe are doable in sushi.

        Spicy mayo made with Sriracha is my favourite garnish or sauce for sushi rolls. I used lots in the volcano roll I made a few posts back. 🙂

        I love wasabi. The hotter the better. Pickled ginger (gari) is tasty too.

      4. Unfortunately I have not see kosher masago, but salmon roe IS caviar (beluga caviar, i.e. the black one, isn’t kosher), and it’s pretty reasonable in Russian and Polish stores. I love ikura rolls topped with raw quail eggs!
        Sriracha is a little too hot for me, but wasabi is something I can adjust by using as much powder as I am comfortable with. I pickle ginger, too.

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