The Oak Street Ale House and Keiichi Sushi

[oldguystudent]

Salty was the first word I used to describe it, right? I do think it would be overpowering in a roll. The salad ingredients did mellow it out a bit.

Like you, while not intentional, I think I stick to a pretty low salt diet, but not for health reasons. More because I believe salt should be a flavor enhancer, not a flavor unto itself. So I feel you on this, and I think I too would be sensitive to the salt of salmon skin in a roll.

Good on ya for giving a try, and I'm glad you kinda sorta liked it. There's a whole world of sushi products out there that go waaaay beyond your standard spicy tuna roll.

[JesseMartin]

My only big no-no thus far is se urchin. Blarrggghhh.

[oldguystudent]

My only big no-no thus far is se urchin. Blarrggghhh.

That's because Japan quite literally buys up the entire world supply of the edible stuff. The rest of it, what we get here in the states, is cat food quality, and tastes thusly.

[JesseMartin]

Oh, and yes, you did say salty, but I didn't expect "HOOOOOOLYYYYY SAAAALLLTTYYYYY!!!"

But my real purpose for revisiting this is that there's a pretty good place not far from me that has a "Hory Fook" roll. Hahaha. It has everything spicy that you can put into a roll. If you find yourself outside of Phoenix, check out Squid Ink. Very classy but a bit overpriced for some items (their $30 sashimi isn't nearly as good as the $12 Sashimi at a place called Sakana, which is where I tried the super-salty salmon skin roll.)

Edited September 9, 2013 by JesseMartin