Broad Street Sushi
What makes a good sushi roll? Is it the price? Or how many piece you get? I purpose that a good sushi roll can be judges university by these three criteria how well the actual wrap of the roll is done, how fresh the fish is, the rice texture. Using these three criteria I will be reviewing the sushi at a local Hillsdale restaurant called Broad Street, that was just recently sold. The new owners completely renovated the inside as well as adding a new menu.
To be fair Broad street market was originally just a small market and over the years it was passed between owners. About 5 or so years ago the owners added in a deli and started selling more alcohol, thus it became more of a liquor market. Three years ago some tables were added and it became a place for college students to hang out. Construction on the Broad street that is currently there started 2 year ago. Then one year later the new Broad street market opened and added 17 different types of sushi to there menu.
The first criteria I will be covering is how well the actual wrap of the roll is done. What is the wrap of a sushi roll? To meet this criteria the sushi roll must be properly wrapped in its seaweed casing, to the point that it will not fall out when picked up with chopsticks properly. During my dinner at Broad Street I ordered three rolls consisting of 6 pieces each. My first roll was a fresh tuna wasabi combo that was tightly wrapped and held it’s shape when picked up. The next one was a Avocado Salmon roll with a white sauce and this roll to held its shape well. The roll in question should look something like this,
However, on my last roll, a Eel roll consisting of eel, cucumber and avocado (Burell). This roll did not hold its shape and fell apart when picked up with chopsticks.
Next I moved on to how fresh fish. But how do you tell if fish has gone bad? The most common tell tale sign that fish is past its sell by date is smell. Most likely if the fish has gone bad it will have a strong fish smell that assaults your senses. Some fish even has a gray or discolored tint to it when it has gone back. None of this fish in or on my Sushi rolls were discolored or had a strong odor to them. The cuts of fish each roll contained even had strong vibrant colors to them.
Perhaps the hardest thing to get right in a sushi roll is the rice. You must first use the right kind of rice or the roll will fall apart. The preferred rice being a short grain variety aptly called ‘sushi rice’ in today’s markets (Ransom). If this rice is cooked right it sticks together almost without the seaweed casing, it will also provided a good balance of taste with the fish to ensure the fish flavor is not overpowering. Now texture can vary depending on how it is cooked. Some People just boil their rice and while this produces a perfectly acceptable rice, using a rice cooker produces a spongier rice that has more flavor. It needs to be noted that rice can take on a yellow tint when the water is not changed or rice cooker is not properly cleaned. The rice in my sushi rolls were cooked in a rice cooker, thus had a nice soft texture, that was not overdone but not crunchy either. None of the rice in my sushi had a yellow tint or any discoloration, just pure white fluffiness. To my senses it tasted like it was cooked with light salt, nothing to overpowering but it did complement the fish well.
Overall I find the sushi at Broad Street market to be on average well wrapped. The fish they use in their sushi is fresh with vibrant colors. The rice I found to be cooked well and had a fluffy texture that complimented the sushi well. I enjoyed my experience at Broad Street and would go back for Sushi again.
Warren Ransom. “How to make sushi rice at home”. Sushifaq. 2016. November 20th, 2016.
http://www.sushifaq.com/basic_recipe/sushi-rice/
Dan Burell. “ Most delicious types of sushi”. Ranker. 2016. December 1, 2016.
http://www.ranker.com/list/best-types-of-sushi-rolls/ranker-food