Ahi Poki Los Angeles 3782 S. Figueroa Street Los Angeles, CA 90007 Poke /poʊˈkeɪ/ is a raw fish Hawaiian tradition featuring ahi tuna, salmon, yellowtail and other sushi grade fish options on top of rice or salad and topped with healthy, exotic toppings. Patio / Outside seatingI tend to categorize American sushi restaurants into two buckets: traditional places where you can get a wide selection of fresh nigiri sushi, and the non-traditional places that have pages upon pages of inventive makisushi. If I had to choose between the two, I'd take the one with the stoic Japanese dude forming little pillows of rice with a thin slice of aquatic bliss on top, but that's not to say I don't enjoy the raucous places with frat boys slinging sake bombs, phonebook sized menus, and of course the California Roll.As the name implies, California Rolls were invented in the late 1960's by a creative sushi chef in Los Angeles. Lamenting the lack of sushi grade fish in the US he decided to turn to ingredients that were readily available for his new creation.

The avocado approximates the rich creaminess of toro (tuna belly), while the use of crab is a nod to the abundance of Dungeness Crab along the left coast. Rolling the rice on the outside and the nori on the inside, was an innovation designed to appease customers who balked at the notion of eating seaweed at a time when sushi was amongst the most exotic of foods.You're probably not too surprised by the fact that California Rolls weren't created in Japan, but did you know that rolls in general aren't especially popular in Japan. Known as makisushi (rolled sushi), most sushi restaurants in Japan only serve a handful of simple rolls, such as kappa maki (cucumber), tekka maki (tuna), or takuan maki(yellow pickle). For many, they're considered an inexpensive filler reserved for the end of a meal when you start to worry about the escalating bill.I love the fact that we have a much broader selection of rolls in the US. Sadly, many places seem to think that California Rolls are made with mushy cloyingly sweet rice and cheap imitation crab smothered in mayonnaise.

Having grown up in the Golden State, I've had more than my fair share of these abominations, but when they're done justice, with fresh crab and ripe creamy avocado rolled in a glistening layer of well seasoned rice, California Rolls can be a real testament to the deliciousness of inauthenticity.yo sushi delivery dubaiTo make this, you'll need to make a batch of sushi rice first.sushi train franchise priceRecommended products Previous NextBased on your location, units have been adjusted to Metric measuring system. sushi takeout buckheadChange this?11 StepsPrepare a batch of sushi riceIf you're not going to eat the roll right away, wrap it in plastic wrap until you are ready to eat your California Roll. sushi delivery dubai marina

Putting the rolls in the refrigerator will make the rice hard and is not recommended, but if it's going to be more than an hour before you're going to eat the roll, you should put it in the fridge to keep the crab from spoiling.To slice the rolls, use a long sharp knife, and place the back edge of the blade at the very center of the roll. Pull the knife towards you, letting the weight of the knife cut through the roll. If put pressure on the knife, it will squish the roll and the filling will come out. Repeat cutting each half into thirds to make 6 pieces of sushi.Serve your California roll with soy sauce and wasabi.All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.More Tasty TidbitsCaterpillar RollGimbapNegitoro Sushi10 Asian Finger Foods for Super Bowl Sunday Certificates are available for purchase online or at any of our locations

Our latest dining experience offering in Beverly Hills. Join Our Mailing List We’ll keep you posted on new and ongoing developments at SUGARFISH and throughout Chef Nozawa’s fish-obsessed world. Find out how to bring SUGARFISH to your next special event.Share Review02/17/2010Provided by Citysearch - Awesome place to buy fishIf you ever need a place to buy sushi quality fish this is the place to go. Ever wonder where all your top sushi restaurants get their fish? This is where they come. Why go to a restaurants when you can buy your own. I come here whenever I'm hosting more then 6 people for a party. They sell fish by the filets so if you want a small portion you are better going somewhere else. The staff there is very helpful in letting you know what to get for how many people. Don't be intimated by the warehouse feel of the place, just go right in everyone is extremely friendly and helpfulFlag01/28/2006Provided by Citysearch - AmazingHands-down this is the best supplier we've found for sushi-grade fish at reasonable prices.

We frequently make our own sushi for get-togethers and LA Fish Co. consistently has the freshest fish at the best value. Be sure to get there as early as possible since restaurant owners quickly clear out the hottest selling items first thing in the morning. As of the last time I was there they accepted cash only, so bring extra with you just in case (even though the review states they accept credit).Editor’s note: This story was originally published in Issue One of Life & Thyme. To read the full feature in its entirety, purchase Issue One from our online shop or from one of our stockists. It’s 5:12 a.m. Behind a thick panel of plastic curtains, fish bones are ripped out under fluorescent lights and blood smears on plastic cutting boards. I’m standing in a small puddle next to Alfredo Gurrola, one of the most sought-after seafood purveyors in Los Angeles, marveling at the pink tuna bellies standing at attention on nearby table, awaiting their fate. With scales splattered on my leather boots, I turn to Gurrola and ask how he chooses fish.

“It’s a combination of learned technique and instinct. Even though you can know why the fish should be one way, or look for clear gills, you must have the feeling. You have to love it.” What he loves is a market that smells of salt and the faintest wisp of seaweed. Six days a week, Gurrola walks the floor at International Marine Products (IMP) in downtown Los Angeles, overseeing deliveries and meticulously inspecting orders placed by his roster of restaurant clients. Silver mackerel straight as a board is still in rigamortis. Abalone from New Zealand, the size of a grown man’s fist, suctions itself to the interior of a plastic bucket. A  five hundred pound bluefin tuna marked SG—sushi grade—with a red felt pen is unearthed from beneath a tarp. In spare moments, Gurrola calls markets on the east coast and sends texts to local chefs with the morning’s updates, like when storms prevent a box of Nantucket bay scallops from arriving on time. It’s a fast-paced, twenty four hour job.

Some might buckle at the intensity, but the daily challenges have helped fuel his passion for nearly thirty years. Growing up in Zacatecas, Mexico, fish was rarely in his mother’s kitchen, and Gurrola softens into a smile when I ask how his role developed from driving a truck for IMP—his first job in 1985—to working directly with chefs and brokers. “I saw how IMP handled the fish, how the chefs prepared it, and the freshness.” Although his depth of knowledge was cultivated slowly, Gurrola’s confidence can be traced to one memory. Early on, Gurrola was showing an IMP customer a fish he was particularly in love with that day. “It looked so good, so beautiful,” he recalls. “When I showed it to the chef and explained how the fish was cut, he looked at me and told my boss ‘I want to buy that fish just because I see the passion he has.’” Gurrola turns away and opens a box of tiger prawns, pulling one up by the tail before it curls its body in protest.

The rest remain covered in wood chips. “To prevent suffocation,” he says, noticing as I lean in closer. For Chef Michael Cimarusti, relationships are as important as the products. He worked with a handful of IMP reps before Gurrola took over the account for his two-Michelin star Hollywood restaurant, Providence, and the two bonded quickly. “I trusted him immediately,” Cimarusti says. “I know he has his eye on everything that comes to us and understands the quality we’re looking for.” Years later, Gurrola still insists he is not a salesman. “I can’t sell fish by talking. My selling point is offering quality.” Cimarusti is quick to interject. He doesn’t have to sell anything to me. I just know that when I need something, there’s nobody else to get it from.” Providence maintains strict sustainability standards and doesn’t mind paying more for wild fish. “It’s a value choice that people need to make,” Cimarusti notes. “When you’re guaranteed the fish is wild and sustainable, there are costs associated with that.