Recently a causal eatery has opened near my house. It a nice restaurant that serves up some great food. They have an amazing smoked tri-tip sandwich that I have to eat a couple times a month.
I've struck up a friendship with the two owners. They also own a popular sushi restaurant in Sacramento. I was talking to the owners about my interest in fusing Asian flavors with traditional America BBQ techniques. I talked to them about some of my ideas and they thought it would be fun to see what we could come up.
Tonight I made the trip into Sacramento and got a chance to watch the Executive Sushi Chef make regular sushi while we played in the back of the house. It was a blast.
I took with me some North Carolina vinegar sauce and a few other things along with some pulled pork and some pulled pastrami I did.
When you make sushi rice you season it with rice vinegar, sugar and few other things. I had the idea of using the vinegar BBQ sauce to season the rice. It turned out nice.
Here's some of the rolls we came up with. There's some work to do, but we have a good solid base for coming up with some menu ready sushi rolls. Since they have a smoker at one of their restaurants they'll be able to recreate whateve we come up with.
Pulled pork, pickled cucumber (forgot what it was called) with fried shoestring potatoes. The soy wrapper worked great. The pickled cucumber was to try and mimic cole slaw with an asian flavor. It was pretty tasty, but needed something else to make it pop.
Pastrami, sauted garlic, onions, ****ake mushroom. This was pretty good, we later paired this with a miso garlic sauce that we mixed with BBQ sauce. That had a nice flavor.
Pastrami, fried shoestring potatoes, cream cheese and grilled asparagus.