Chef Jeff Roberto knew he
wanted to learn the art of sushi after he graduated from high school. But back
in the mid-1980s, there were no culinary schools offering classes on the
traditional techniques of sushi-making. He worked at a local sushi bar in San
Diego, starting from the ground up, first washing dishes, learning how to make
sushi rice, sushi rolling techniques, then learning knife skills from
butchering a whole fish to the art of slicing the fish just right. During the
end of his apprenticeship, the sushi bar he worked for started getting requests
for sushi event catering. In the early 1990s, this was totally unheard of. Chef
Jeff figured out how to transport the equipment and ingredients to a location
where he could make sushi on-site. This was the start of a business model that
he has sustained for over 20 years from catering home parties to large event
catering at award shows.
Here’s a taste of some of the
creations that Chef Jeff can whip up for your next event:
Bacon, Surimi (imitation
crab), Avocado Roll is a different take on a California Roll. You’ve heard the
saying, “Bacon makes everything taste better.” In this case, it definitely
does. The bacon adds a crispy, smoky, salty flavor. The perfectly ripe avocado
adds a creamy flavor and texture. The surimi adds a sweetness. It’s a perfectly
balanced roll. It doesn’t need shoyu, but a light dip in it with wasabi, is
just onolicious! Rating: 5/5
Spicy Tuna Roll is finely
minced tuna with just the right amount of spicy flavor. The avocado on the
outside adds a creamy flavor and beautiful presentation when it is cut. Rating:
4.5/5
Poke Salad is mixed with
wakame (seaweed) salad, tuna, salmon, and tako (octopus) and garnished with
avocado and burdock root “match sticks”. Beautiful presentation on the plate. A
little more shoyu and sesame oil would do wonders, but refreshingly good as is.
Rating: 4.5/5
Fuego Roll is surimi,
jalapenos, and topped with minced spicy salmon and sriracha. The roll is
beautifully presented and slightly spicy. There is an umami flavor play where
spicy, sweet, salty, and sour meet all in one roll. Rating: 4.5/5
Sushi on a Roll has stepped
into the competition world with Chef Keoni Simmons taking the lead with
competition team including Chef Joe and Chef Paul. Chef Keoni finished in the
Top 10 for the Sandwich Competition at the World Food Championships in 2014.
Here is a riff on what he submitted for judging:
SOAR Boy is King’s Hawaiian
Rolls deep-fried with a panko crust, sliced steak, avocado, carrots, and green
onions. The panko-crusted roll is just amazing! The crispy, crunchy outside
contrasts the sweet, fluffy interior of the roll. The steak is perfectly
grilled to medium rare, juicy, and tossed in an Asian BBQ sauce. The avocado
acts like a creamy aioli so sauce is not necessary. The carrots and green
onions refresh the palate, almost like a Banh Mi sandwich. Rating: 5/5
Stay tuned as we follow Sushi
on a Roll with their journey to this year’s World Food Championship in Kissimmee,
FL this November. In the meantime, if you are interested in sushi classes or
have a catering/event need, visit Sushi on a Roll’s website for more
information.
Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 4 out of 5 stars
Food: 5 out of 5 stars
For more information:
1620 National Ave
San Diego, CA 92113
+1.619.702.1468
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