By Sandra Wiebe Photos by Neville Palmer
Dining in the foothills now offers two options to satisfy the sushi lover’s palette.
If you are looking for that dine-in experience with a creative flair, Yokozuna in Okotoks is your place. Owner Sun Jo opened Yokozuna in 2009 at 200 Southridge Drive. Always busy and getting rave reviews, the bright restaurant features a delicious assortment of beautifully presented dishes, including a sushi roll called Town of Okotoks.
In High River, Liane and Franky Li may be new to town but they are not new to sushi. This young couple moved from Shanghai to Canada, and after a decade of working in sushi restaurants in Calgary, they wanted a place of their own. With some encouragement and support from friends, the couple opened EdoYaki Sushi in High River last December. Visit this friendly new hotspot for a healthy, fresh and fast addition to the food options in High River, 1204 – 16 St. SE, High River.
Making sushi at home can feed your creative side and offer an appetizer or meal alternative. Remember sushi is all about fresh, be choosey with your ingredients.
Tips for Making SUSHI at HOME
Use Japanese rice (japonica), a short grain, sticky rice. Using jas- mine, basmati or other rices will not give you the desired results. Always rinse the rice well to clean and release extra starches. Let the rice cook completely. Do not refrigerate your rice, serve at room temperature.
Finely slice or julienne cut veg- etables such as Japanese cucum- bers (they have a thinner skin than English or hothouse cucumbers and are less watery), radishes, car- rots, sprouts, Shiso leaves (from the mint family but nicknamed Japanese basil for its similarities in taste), avocada, ginger and Wasabi root.
But it’s your roll – make it your way: hot or cold, vegetarian or with cooked or raw fish.
Bluefin tuna includes these cuts: Akami (red meat), Chu-toro (rich and buttery belly meat) and O-toro (fatty, delicate and melt-in-your- mouth belly of the tuna). Big-eye tuna is milder-tasting than the Bluefin. Yellowfin/Ahi tuna offer a mild flavour with firm texture. Red snapper (Tai) is mild with some tex- ture. Japanese yellowtail (Hamachi) is an oily fish with a bold flavour and salmon is rich and flavourful.
Place Nori seaweed (or soy or rice wrappers) on top of plastic wrap to keep the paper and rice from sticking. Use a bamboo mat to roll and press firmly. When slicing your pieces wet your knife to keep rice from sticking.
*Gluten free only refers to the rice, fish and vegetables. Tempura and soy sauce contain wheat gluten.