D&W is Proud to Offer Southern Tsumani Sushi Prepared Fresh Daily by our Sushi Chefs

Fresh ingredients and expert preparation create a work of art and culinary delight. An excellent introduction to sushi is the California Roll or our Vegetable Combos, as these do not contain raw fish -- often a stumbling block for sushi beginners. Both are a form of maki sushi and may contain crabmeat, avocado, cucumber, carrots or cream cheese wrapped inside sushi rice.

D&W offers a wide variety of sushi to please both the novice and experienced palatte, including the popular California Roll, maki sushi, inari sushi, vegetarian rolls, spicy rolls, salads, party trays and mix-and-match options.

The most popular kinds of sushi are:

Nigiri Sushi - Nigiri sushi is made entirely using the hands, without bamboo mats or other utensils, and is sometimes called finger sushi. Nigiri sushi is a slice of fish (cooked or uncooked) pressed by hand onto a pad of rice, and contains a hint of horseradish. They are always served in pairs. Nigiri sushi is meant to be dipped in soy sauce. The proper way to eat it is by turning the sushi piece over, so the fish is on the bottom, then lightly dipping just the front part of the fish in soy sauce (or soy sauce mixed with wasabi, a fiery green horseradish paste). Western novices tend to dip the rice base of the sushi piece into the sauce. The rice absorbs far too much sauce and the balance of the delicate flavors is ruined.

Maki Sushi - Maki sushi contains strips of fish or vegetables rolled in vinegared rice and wrapped in crisp, thin sheets of dried seaweed. There are many combinations that even the most timid can enjoy -- smoked salmon, fresh crab, or shrimp. The adventurous can sample delicacies like octopus, raw clams, sea urchin, or salted fish roe. Maki sushi often does not contain fish, and may be stuffed with burdock root, cucumber, or green onions.

Inari Sushi - soybean pouch filled with sushi rice.

Oshi Sushi – pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box.

Temaki Sushi - cones made of nori seaweed and filled with sushi rice, seafood and vegetables.

Sashimi Sushi - fresh, raw, chilled, sliced, and elegantly arranged. Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing.

Sashimi may be garnished with raw vegetables, leaves of knot grass, parsley, lettuce, shredded daikon, and sometimes seaweed or cucumber. Sashimi is odorless and very delicate. When sliced thick it is served with soy sauce, when sliced thin served with ponzu, a citrus flavored sauce. Wasabi, red pepper, and green onions may be served to mix with sauces as well.

The beauty of the sashimi is that it lacks both the fishy smell and taste that would be its undoing.

Chirashi Sushi - Sushi rice bed with layers of fish on top. Ingredients are chosen as much by color as by taste, to make the dish attractive.

Bara Sushi - Sushi rice and ingredients mixed together, as a rice salad.

Sushi prepared at home can be an adventure in preparation and dining. Be sure to use only the freshest ingredients. Authentic sushi rice can be made at home following the recipe below.


Making Sushi Rice

Use short-grained rice for sushi rice. To prepare, use equal amounts of rice and water (this will make the same number of cups of rice as the total of the rice and water). Bring the rice and water to a quick boil, boil for 1 minute, covered, then simmer for 20 minutes, and let stand for 10 minutes after removing from the heat.

Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. Fan the rice at the same time to cool the rice quickly and give it a nice sheen.

Use one tablespoon of vinegar per cup of rice. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat.