As a little girl, I was taught to appreciate fresh fish.
As a teen, I savored spicy tuna rolls and other popular sushi entrees.
As an adult, I now have a craving for good sushi. It’s the perfect intersection of flavor: white rice, fresh fish, a little bit of soy sauce and a touch of wasabi.
I fell in love with the Butterfish Sashimi at Sushi Bistro. Our friends introduced us to this raw fish heaven in the Mission.
I also enjoyed the monkfish pate. I know it’s bad for the planet, but it’s also melt-in-your-mouth goodness.
On our weekend escape to the Sierra, we stumbled on a fun place for sushi in South Lake Tahoe: “Off the Hook.” There are plenty of user-friendly rolls on the menu. Yelp reviewers raved about the vegetarian options. There’s also a fine selection of “American-inspired” sushi with cream cheese, salmon and spicy tuna.
Of course, I wanted to get back to the simple flavor of fish. Fish that’s really good and fresh. So I was quite happy with this Nigiri combo. It also featured the chef’s special for the evening: Garlic Albacore. That fish paired nicely with the bite of garlic.
Also nice: the yellowtail roll with cucumber and green onions.
