Archive for the ‘sushi pizza’ Category

Ten sushi trends for 2012

Here are our picks for the top ten trends in sushi for 2012. It’s a mixed bag – we have the good, the bad and the ugly all represented. Be sure to let us know if we left out anything you think is going to be big in 2012. These are just our hunches after […]

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Occupy Sushi Joe!

We’re going to Sushi Joe in Doral this Wednesday, for another great event we’re calling, “Occupy Sushi Joe!” Now Shusei-san (Joe) has finshed his specials menu for us to enjoy. Last time, at our Sushi Joe tweetup, a special lobster roll was on special, and several people ordered them. But this time we’ve got a […]

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Deconstructing Sushi Pizza

Why does nobody do this well? Someone correct me is I’m wrong, but I’ve not only never encountered a great sushi pizza, but never heard of anyone else discovering one either. Is the idea inherently flawed? I say no. We live in an age of cooking with nitrogen, pre-fab custom food printing and faux-nagi. Why […]

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Sushi Pizza Theory – the Crust

Crust is the foundation of pizza. It starts with making dough from carefully selected glutenous flour. The dough is proofed, stretched out and baked with toppings. It’s the substrate for the real flavor stars on top. It’s also the firmest texture, assuming you didn’t burn some toppings. For sushi anything, sushi rice is the starch, […]

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Sushi Pizza Hacking – the Sauce

Is tuna the consensus choice for the main ingredient? Is that true solely because of the color? No sauce allowed? I can’t imagine the rationale for this unless it’s a sentimental yearning for a red color below the toppings. But let’s go with it, and hopefully we can revisit this at some future time. Pizza […]

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Modern Sushi Pizza – the Cheese

Obviously only a lunatic or genius would put cheese on here. Great cheese on pizzas is soft and gooey in texture and lends a saltiness to the taste. Let me caution those of you spicy tuna roll fans not to take the gambit and try this with spicy mayo! Gooey is not the same as […]

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