B loves watching documentaries. He’s watched ones about planet earth, about mountain climbing, and of course about sushi, and constantly tells me to watch them with him. I’ve wanted to watch the sushi documentary, Jiro Dreams of Sushi, forever and finally found some time while on a plane flight.
We may never eat with Jiro, but B and I did eat at one of his apprentice’s sushi restaurants in NYC (Sushi Nakazawa) to celebrate B’s birthday! Daisuke Nakazawa was one of Jiro’s protoges; in the documentary he talked about how he cried of happiness when after months of failure with 200 rejections, his tamago (egg omelette) is finally approved to Jiro’s standards. His restaurant is slightly more afforable’s Jiro, and it’s more laid back than the extremely formal atmosphere of Jiro’s restaurant.
When you eat at his restaurant, you can at the bar where the chefs work (more expensive, and you eat each piece one by one) or the regular dining room (where they bring out sets of sushi). The meal is predetermined by the chef based on the market’s availability. The fish is paired with interesting flavors like mint or smoked to give it an interesting flavor. His tamago was excellent – practice pays off.
Like starstruck fangirls, we asked to take a picture with Chef Nakazawa, and he kindly obliged. (B even practiced his Japanese with him)
Here is our bastardized version of sushi, the sushi burrito, inspired by when I ate Sushirrito in California. Chefs Jiro would probably be mortified to see this, and my rolling technique is certainly lacking, but I think I did a pretty good job!
Sushirrito (Sushi Burrito)
Salmon sashimi or tuna sashimi
1 cucumber, cut to matchsticks
1 carrot, cut to matchsticks
1 stalk green onion
white sushi rice
4 sheets of roasted sushi seaweed (nori)
siracha mayo (recipe below)
Lay sushi mat on your counter; place parchment paper under a sheet of roasted sushi seaweed. Spread cooked rice on top thinly, covering the surface of the seaweed. Lay your sliced avocado, sashimi, carrots, cucumbers, and green onions on top of the rice. Finish with sesame seeds and spicy mayo. Roll up sushi burrito with the parchment paper around it and slice diagonally. Use a rubber band to keep it wrapped. Serve immediately and enjoy!
Spicy Siracha Mayo
1/2 cup mayonnaise
1-2 tablespoons sriracha hot sauce
1/2 lime, juiced
Mix mayonnaise, sriracha hot sauce, and lime juice together in small bowl. Serve immediately