NEIGHBORHOOD EATSNeighborhood Eats: What happens when Dominican food meets sushi? Lauren Glassberg has Neighborhood Eats. The owners of 'Mamasushi' say the restaurant in Inwood needed a Japanese restaurant, with a focus on sushi, but they wanted to make it approachable to the large Dominican and Latin American residents in the area. Mamasushi, located at 237 Dyckman Street in Inwood.It's called a 'Hot Mama Roll' - a little bit Dominican, a little bit Japanese.Susana Osorio is actually pretty petite, but she packs a punch with her restaurants. She is about to open up her ninth, a follow up to Mamasushi."A lot of people are afraid to eat fish, so we said 'what can we do so they're not afraid to eat sushi?', so let's try something different," said Osorio.The difference is that her sushi rolls often feature Spanish ingredients that appeal to her customers. From roast pork to yucca fries, to another roll with a rice and beans approach."

We use a lot of plantain, the sweet of the plantain, with the salty, it gives you a different flavor with the sushi," Osorio adds. Take the 'Hot Mama' roll, for instance. Florentino Xalamighua layers seaweed and rice with tuna and cucumber, that is topped with the fried plantain, salmon, avocado, more tuna, chopped jalapeno, and pickled ginger. Eel sauce and spicy mayo finish it off.There are other dishes at the hands of chef David Nunez, from popcorn chicharon, to beef and lobster medallions.RECIPE: Hot Mama Roll from Mama SushiIngredients:1 cup cooked Sushi rice1 tsp sesame seeds1 long slice of cucumber1 large sheet of seaweed for the roll3 pieces sushi grade tuna (sliced thin)1 piece sushi grade salmon (sliced thin)avocado thinly slices1 long slice of plantain (deep fried ahead of time)1 TBS Eel sauce1 TBS Spicy mayo*2 tsp of pickled ginger*1 tsp jalapenos (fine chop ginger and jalapenos)Lay out seaweed sheet (measured to fit)Place and spread rice out on sheetSprinkle with sesame seedsFlip over so rice is now facing downPlace one slice of cucumber and two slices of tuna in middle of seaweed sheetRoll rice around and shapeTop the roll with slice of fried plantainTop left portion of roll with salmonTop middle portion of roll with sliced avocadoTop right portion of roll with remaining tunaSlice into appropriate sized pieces but don't separate themTop the roll with finely chopped ginger/jalapeno mixDrizzle eel sauce and mayo

across the topThis makes one large roll Learn more About Us, or get Delivery & Pickup Info.Japanese Restaurant in Massapequa, NY For outstanding Japanese cuisine, look no further than Ginza. sushi san francisco bernal heightsSince 2012, we have provided world-class cuisine at an affordable price in Massapequa, NY. how to roll sushi rolls by handOur Japanese restaurant combines the best of Tokyo style with the best of Long Island Convenience. sushi cape town park streetWith seating for 177 and delicious delivery and takeout options available, we have everything you need for an excellent night out or an excellent night in.sushi grade fish how long

Whether you are an expert on sushi or new and want to try a roll, we have a roll for everyone! We roll our sushi on the spot and only create our delicious sushi with the freshest ingredients. When you want to dine at the best sushi and Japanese restaurant in Massapequa, NY, visit Ginza! Our tasty cuisine will have you coming back for more! We do'n't just offer sushi but an array of Japanese dishes to delight your taste buds.  See for yourself why so many Long Islanders come to Ginza at the end of a long day’s work. Visit our Japanese restaurant for happy hour, or make a reservation and come in with someone special. We’re open seven days a week, and we’re ready to serve you. Are you planning a personal or business event? Come to our Japanese restaurant for excellent food, excellent service, and an excellent time. Seeing is believing, especially when you see the delicious options available at our sushi restaurant. View our food and our space. We offer some of the best Japanese cuisine in the Massapequa, NY area, and people are talking about it.

Be sure to read our reviews. Call (516) 882-9688 to place your reservation! Happy Hour: 4:30 PM to 7:30 PM (Sunday – Thursday) Bar onlyAmple Parking AvailableReservations SuggestedTakeout AvailableBehold: the poke bowl, in all its mysterious glory. It's a culinary conundrum that few on the continental U.S. can pronounce. (It's POH-keh, by the way.) These treasures have long been a staple in the Hawaiian islands for centuries, yet only now are they sweeping the nation as a must-have food trend. Poke is cooked and raw, hot and cold -- all at the same time. It resembles a beautifully crafted Chipotle burrito bowl, but with a sushi twist; it's both a comfort food and a healthy meal. And if we haven't convinced you to try one yet, this might: So, just how does one craft their very own tasty bowl of raw, chewy, sometimes crunchy goodness? To find that out, we went to the land from which it came (Hawaii) and asked the experts: Al Cobb-Adams, owner of Da Poke Shack, currently number one on Yelp's Top 100, and chef Andres Bravo, a former sushi chef-turned-private chef for Hale Aina, who was trained at the famed 2-Michelin star Mugaritz and has privately cooked for a lineup of A-list celebs

, including Rihanna, Jessica Simpson and Alanis Morissette. Turns out, it's both surprisingly easy and challenging -- and we wouldn't expect anything less. First, we begin with the basics: As the first layer of the bowl, rice counterbalances the fishy taste of the raw poke (which means "to cut into pieces" in Hawaiian). Chef Bravo recommends using white rice, seasoned with rice vinegar and chopped kombu or seaweed. "Coming from a sushi background, I've learned that rice is very important when served with raw fish," Bravo said. "You want to have a good quality rice." For the highest quality bowl, he suggests using short grain Japanese sushi rice, but regular white rice is also sufficient and can be swapped with brown rice if desired. Both chef Bravo and Cobb-Adams agree: Fresh fish is the most important ingredient in a poke bowl. The fresher, the better. Ahi tuna, or yellowfin tuna, is the most common choice used in the islands, but Cobb-Adams suggests bluefin tuna, commonly found on the East Coast, as the best option.

When choosing a fish, consider these three things: smell ("Fresh fish should have a very light fish smell -- almost no smell," he says), color (fresh tuna should be a bright crimson red) and texture (firm to the touch). Cobb-Adams has also tried using marlin and salmon, and says other fish varieties can be tested. "The fattier the fish, the better it will taste," he says. He also strongly advises against using anything that is farm-raised or frozen. "Fish is one of the last free range meats you can buy," he says, adding that farmed fish are fed man-made foods -- "unnatural stuff" -- which turns the fish meat into "something else." Bravo first cuts his fish into filets, "like the ones you see in the window at the sushi bar," he says. From there, he cuts them into cubes. Cobb-Adams says its best to cut "with the grain, not against it," to avoid perforated edges. After it's cut into cubes, salt the fish to taste using Hawaiian or sea salt. The size of the cube depends on personal taste.

"A lot of local people and Hawaiians love the taste of fish," Cobb-Adams says, "so having a big piece to chew on is no problem." People who don't like the fishy taste can opt for smaller cubes to better taste the bowl's dressings. 4. The Poke Sauce And Garnishes This is where Bravo and Cobb-Adams disagree. Bravo believes that poke should remain simple, like its original Hawaiian form. "It is what it is," he says. "Use super fresh shoyu (soy sauce) and a few other ingredients, preferably locally-sourced, but you don't want to stray too far from there." Cobb-Adams is more daring in his approach. "You can almost do anything with poke," he says. "You can walk down the aisles of your supermarket and if you think it tastes good, throw it into your poke and toss it. Honestly, whatever tastes good to you." The Basics: sliced brown onion, chopped green onion, slices of avocado, lightly drizzled soy sauce, roe, cherry tomatoes and sesame seeds. For Spicy Poke: blend chili peppers with Hawaiian sea salt and a light drizzle of olive oil until it turns into a paste;

mix in with mayonnaise and unagi (eel) sauce to taste. (Recipe by Al Cobb-Adams, Da Poke Shack) "Everything I do is by taste and sight," Cobb-Adams says. "You can have a prime cut of ahi, but if you don't make it look presentable, people will look at it and say, 'That's gross! I won't eat it.' He says that contrast and color is an important part of a beautifully crafted poke bowl. For his clients, he sometimes adds fried wontons to the bowl to give it a nice crisp texture; sometimes he adds shredded carrot to brighten up the dish. He also warns against serving the poke flat. "You want to give your dish some height," he says -- thus, a bowl is used. "If you take a spoonful of poke and simply dump it in the bowl," he adds, "it won't look appetizing." To remedy this, form a mound of poke over the rice so that it has a point at the top, like a pyramid. 6. Pulling It All Together 1. Put the freshly cut cubes of ahi into a large bowl, sprinkle sea salt to taste. 2. Add and toss soy sauce or desired sauce to taste, just enough to coat the cubes.