I ordered a spicy maki combo at a somewhat nice sushi restaurant last night which was supposed to come with a salmon, tuna, and yellowfin roll. I’ve enjoyed this place in the past but this time what I got was hard to distinguish between the three – it seems like it was filled with tempura flakes and ground up fish.
I’m no sushi connoisseur so I wonder if I just didn’t know what I was ordering. Is this a legitimate technique or is it a way of stretching fish to save costs?
The only other time I’ve eaten sushi with this much tempura mixed in was at an all-you-can-eat sushi place, which felt more reasonable!
14 comments
I’ve seen that type of creation many times I enjoy it buy wouldn’t pay high end prices for it.
I just got a spicy tuna roll like this a few weeks ago… It was.. Different. Not bad but I am not supposed to eat fried food so I was kinda mad they didn’t disclose that. I know it’s a little amount, so I ate it, but still
I don’t really dig fried food. Any time I order “spicy” anything, I tell them “no crunch”.
I think the reason they do it is because it’s difficult to cut through without squishing the roll. They usually bombard hand rolls with crunch like it’s garnish, too.
It’s pretty common. I actually prefer it on the outside for the crunch factor. But I’ve seen many restaurants does this and I like it, adds a nice texture to the cheap roll.
it does look like some filler
My sushi joint does this and I love it personally
That looks like the lunch special spicy tuna
Yeaaaa some restaurants do that to add a crunch texture but I feel like it’s kinda pointless since it’ll get soggy and become soft anyways lol. Just put it outside and call it a day.
I got this at the restaurant I go to I dislike it…
I’ve always wanted to try this but I have yet to go anywhere that has it. It seems like something they’d gave to sprint to your table so you can get it before the texture gets weird
Normal, every spicy maki roll I’ve ever had has crunchies.
I always ask for no crunch…can’t stand it
I actually enjoy the tempura crunchies in the inside. But you have to be in the mood for that and also I think it should definitely be communicated before hand.
This much crunchy tempura has to be an attempt to cut costs. No one can tell me any decent sushi chef would suggest >50% crunchy tempura as the ingredients to spicy tuna. I’ve had this before and felt cheated