SUSHI PIZZA
KAMIKAZE
S
SUSHI FISH ATTACK 4575 Clairemont Dr San Diego, CA 92117 858.490.0150 www.sushifishattack.com
g WHEN BARA KIM OPENED SUSHI FISH ATTACK 16 months ago, she was looking for something original to put on the menu. Given how popular pizza is in American cuisine, she wondered if they could make a sushi pizza. After a period of trial and error, the Sushi Pizza as it sits on the menu today was born. This unique creation uses a small, deep-fried sushi rice base as the “dough.” It is drizzled with three kinds of sauces including spicy mayo, wasabi mayo and eel sauce instead of a tomato sauce, and topped with spicy tuna, fresh hamachi, and sprouts. It’s then sliced perfectly for sharing. The crunchiness of the deep-fried rice is a nice contrast to the texture of the fish, and the combination of sauces add a sweet and spicy flavor that is different than any pizza you’ve had before. It even looks like a pizza, as opposed to other sushi rolls that you may pick up with chopsticks. It doesn’t need soy sauce or any additional accompaniment, making it a great item to order to go. At Fish Attack, Kim’s focus is on combining quality ingredients in order to best complement the natural flavors of the fish. The restaurant uses only real crab, fresh fish and Japanese mayonnaise. The Fish Attack Special Roll combines all of these elements. With crab, eel, avocado and cucumber topped with tuna,
hamachi, salmon, sprouts, and four kinds of sauces, it is an explosion of flavors. Its sweet, spicy, salty, and umami all in one bite. Another popular roll is the Kamikaze, which has scallop, crab, spicy tuna and asparagus topped with salmon and hamachi. Drizzled with spicy mayo and teriyaki sauce, this roll is for those who like their sweet with heat on the side. The Kobe Beef Roll is shrimp tempura, crab mix and avocado topped with real Kobe Beef, green onions and sweet and spicy sauce. It’s Fish Attack’s take on the classic surf and turf. The restaurant is especially busy for dinner when Kim is making sushi alongside other seasoned sushi chefs. Working in their groove, they turn out dozens of complex rolls to feed the many guests coming in to sit down and those who are grabbing and going. However, Kim is clearly the head cheerleader of her restaurant. She knows many guests by name, knows her food and ingredients well, and makes the restaurant a welcoming place for both friends and first timers alike.
THIS UNIQUE CREATION USES A SMALL, DEEP-FRIED SUSHI RICE BASE AS THE “DOUGH.” IT IS DRIZZLED WITH THREE KINDS OF SAUCES INCLUDING SPICY MAYO, WASABI MAYO AND EEL SAUCE INSTEAD OF A TOMATO SAUCE, AND TOPPED WITH SPICY TUNA, FRESH HAMACHI, AND SPROUTS. 46 |
| SEPTEMBER 2015
NATIVE KNOWLEDGE: g Anyone who has tried Japanese mayonnaise can vouch for the fact that it is distinctly different from traditional American mayonnaise. But what is the actual difference? The key is that Japanese mayonnaise uses rice vinegar and egg yolks rather than other mayonnaise, that uses white vinegar plus both the egg yolks and whites. American mayonnaise also includes water, whereas Japanese mayonnaise does not, which makes it thicker. Additionally, some brands of Japanese mayonnaise use MSG instead of salt, which gives it an umami taste.