All you can eat menu Sushi Twister Party Plates ( for take-out only) about our mobile sushi bar for your next party Party Sushi Roll Plate $35.00 (56pcs Cut Roll) • California roll (8) • Spicy Tuna Roll (8) • Salmon Roll (8) • Cucumber & Avocado Roll(8) • Mexican Roll (8) • Philadelphia Roll (8) • Caterpillar Roll (8) $45.00 (50pcs Cut Roll & Edamame) • California Roll (8) • Oh my god Roll (8) • Rainbow Roll (8) • Tiger Roll (9) • Dead Dragon Roll (9) Deluxe Nigiri-Sushi & Roll Plate $48.00 (20pcs Nigiri & 24pcs Cut Roll) • Tuna Nigiri (4) • Salmon Nigiri (4) • Yellow Tail Nigiri (4) • Shrimp Nigiri (4) • Albacore Nigiri (4) • Caterpillar Roll (8) What's it like to eat at the world's best sushi bar?Here are 17 Ways to Make the Most of It The word fungus may not sound all that appetizing, but truffles are a delightful part of the fungi family, loved for the luxurious and intense flavor they add to any dish they touch.

"These are literally worth more than their weight in gold. Fresh Truffles have to get to the consumer within days of harvesting, since they go bad and rot extremely quickly," says Strip House's Corporate Executive Chef Michael Vignola. This is why the price of fresh truffles is almost mind-boggling. "Once they are harvested, they need to be delicately handles and shipped as soon as possible. Prime winter black truffles will run you anywhere from $700 to $3000 dollars a pound, depending on availability and type. This is also a seasonal product, so you have to keep that in mind when shopping for fresh truffles. When buying Truffles, Look for truffles that are firm, fragrant, blemish free and smooth; softness might indicate inner rot or worms," says Vignola. "I love truffles as an ingredient to pair with, especially with our Tuna Nigiri. The earthiness of the tuna, wasabi and tofu marries well with the seductiveness of the truffles," says Executive Sushi Chef Shuji Hiyakawa of Kuro at Seminole Hard Rock Hotel & Casino Hollywood in Hollywood, Florida.

½ pound raw tuna of your choice 8 oz. firm tofu 1 tsp. soy sauce 1 tsp. truffle oil 1 oz. sushi vinegar Wash Rice (to release potato starch). Mix 1 cup of rice with 1 cup of water. Cook rice in a rice cooker. Season rice with 1 ounce of sushi vinegar. Allow rice to cool down.Add 1 teaspoon of soy sauce. Add 1 drop of truffle oil. Cut tuna into 1 ounce portions. Form rice into spheres with hands. Lay tuna atop rice. Add a dollop of truffle tofu. Add a touch of wasabi.Sushi can be a polarizing topic for many people. There are those that can’t seem to wrap their brain around chewing raw fish and those who are such avid fanatics that they seek out sushi eating opportunities at every corner. I fall somewhere in the middle of these two reactions. I like to trick myself into thinking that I’m a sushi connoisseur when really, my palette is about as diverse as the California roll. I can handle crab meat, but ask me to eat a piece of raw tuna and I’ll promptly gag.

Regardless of how I feel on the matter, I couldn’t deny the chance to learn the tricks of trade in making sushi myself. This intricate process was shown to us by the expert chefs at Nobu yesterday for a technique class in perfecting the art of sushi. sushi set online kaufenTheir task wasn’t easy. buy sushi bazookaThey had a table full of media personnel to work with, all of whom seemed to share my lack of experience in the kitchen.sushi washington dc dupont circle I noticed several flustered faces and a lot of talk about having anxiety attacks while our chefs were walking us through the steps, though I’m not sure why. sushi roll maker malaysia

Really, people, making sushi is not rocket science, but it definitely takes a bit of focus and perseverance. Here are some tips I picked up from our helpful chef, Sohta: Make no mistake, sticky rice is in fact sticky. Your most faithful ally during this entire process will be water. Not only does wetting your hands keep the rice from sticking to your fingers, but it can also help to mold your rice ball tremendously. When you work with the seaweed, always keep the shiny side away from you. It seemed like every roll we learned, we were working on the opposite side of the wrap. The amount of sticky rice you need is equivalent to how much you can roll into a ball with one hand. Any more or less than that probably won’t cut it. While your hands are capable of making haphazard rolls, having a sushi-rolling mat is what makes them look so pretty and professional. You’ll also have the option of making your sushi square shaped or round. I don’t know about you, but after eating a lot of sushi, a feeling of intense dehydration tends to wash over me.

I’m not sure if it’s the vinegar from the sticky rice or the salt from the seaweed, but in case you’re feeling a bit cotton-mouthed, try adding more spicy mayonnaise or other condiments to keep your sushi moist and easier to eat. Other than these easy tips, making sushi basically encompasses the act of spreading sticky rice onto seaweed, filling the wrap with your favored ingredients, and rolling it all up to create a long sushi roll that you can cut into your desired pieces. I may have been a bit overconfident after the class since I felt the need to ask chef Sohta when we could start working there, given that we’d taken the training seminar and whatnot. He was kind enough to smile and nod, but in a way that let me know he was thinking, “Yeah, you think you know, but you have no idea.” Okay, so maybe my work wouldn’t pass at Nobu, but I still feel like I learned a cooking skill that I can now brag about to everyone else, regardless of how amateur it may be. D Magazine intern Iris Zubair graduated from the University of Texas at Austin in December 2011 with a BA in Magazine Journalism.