Sushi fish must be fresh and sweet tasting and the rice should be seasoned and be prepared to the proper texture. Sushi is meant to be eaten in one bite so the size does matter. Soy sauce is used to season the fish and fresh grated (or real from frozen wasabi) not powdered wasabi is the perfect compliment. Ginger is used to clear your pallet between courses. When made correctly sushi is delicious light and healthy.

I prefer Sushi over Carpaccio. Both are forking raw. Something about eating raw cow flesh is less appetizing to me than the pretty colored sushi.

A local place near me did all these things correctly but has changed ownership and isn’t the same anymore.

From Sushi Catcher Glendale AZ (still open but under new ownership with different recipes)

Made two attempts to find good sushi in the area.

YUK! Old and not good! This place recently changed ownership and has a very good rating on a review site.

Looks good but not so good. Not tasty….. The rice isn’t right and not sure about the fish. Sometimes it’s hard to tell the difference between quality and freshness.

The test for me is to try something with tuna. If a Sushi place can make raw tuna taste good it usually is a winner. This Tuna didn’t taste delicious to me and I already wasn’t a fan of the way they make their rice as it was too soft and missing seasoning. This place also has an excellent rating on a review site but has only a very average rating according to our local newspaper.

The search for Good Local Sushi may continue.

Forking Truth