Wasn't tabasco, it was much hotter since I felt some heat. They actually had it at the restaurant when I asked for a hot sauce.

Next on my list, adding wasabi to the hot sauce.:mtongue:

to me it depends on the taste ... but wasabi is about all i use ...

when i use a hot sauce (which 99% of them are real weak, i am from Louisiana) ... it is on some good gumbo or Jambalaya and occasionally on some nice blackened catfish.

Since when has being a customer mean you are not insane? The chef is looking at you funny because he is being insulted. He didn't spend years learning the art of sushi preparation to have you slop sauce all over his creations.

On a different note, here's a classic video on how to eat sushi. It's obviously meant to be humorous but there are some facts as well.

Unique sushi
 

Eh, what you do with your food is fine, but I would think this would insult a traditional Sushi-chef (no matter what country you're in)


But on a side note, there is a sushi place in Alaska called "Sushi Gone Wild" -- he serves all sorts of sushi, traditional and his own.

He has something called the "Green Monster": It's spicy tuna, crab, avocado, cream cheese, tempura shrimp, green tea battered and deep fried, topped with sauce and green-tea crunchies!


He also has the "Kamikaze", smoked salmon, apple smoked bacon, cream cheese, avocado, crab, topped with sesame lemon sauce.


He has a unique sushi roll called the "Crunch roll" with quality raw tuna, avocado, cucumber, sweet spicy sesame garlic sauce, and green tea crunchies.


These are read off his delivery menu :-P His food, though insulting to Sushi as you may know it, is completely delicious. What do you guys think? :vsign:

(The first two listed are not technically sushi, considering it's deep fried)

hmm :/ I'm honestly not sure what to make of that. Personally I loathe avocado and cheese in sushi, so that pretty much wipes out all his inventions for me. Avocado is soap disguised as fruit and cheese makes the rice horribly cloying.

The salmon and bacon I could see going well together, but the flavor of the crab would be obliterated (unless he is a far cleverer cook than I'm giving him credit for) so that just seems a shame to me. Or else he's using cheapo crab and abusing it doesn't matter, so that idea puts me off as well.

The spicy sesame sauce and the green tea batter sound rather good, but not what I'd really want on my sushi roll. I think I'd be willing to try it, but then again, I'll try anything. Stir-fried crab ganglia anyone?. I certainly wouldn't call it sushi though, and I might not try it twice.

In short, FAR too much on one dish for my taste. Sushi is about simplicity made highly refined by being highly technical, but the amount of ingredients in one roll should exceed the number of fingers you have.

alas... this is quite a prime example of sushi gone awry >.>'''

to summarise.... nothing in that menu truly 'stands' out.
i'll give him propz for the utilisation of green tea... but...
that's about it really >.>''

running down the list~
that green monster...
i'm pretty sure i can go to any typical sushi-ya here in houston, and find at least two rolls that use those very same ingredients w/ one or two variations.

the kamikaze...
it's a bloody philly roll w/ crab, bacon and sesame lemons....
other than the sauce... no real wow in that....

the crunchroll....
wow.... dude.. like i haven't seen that in.... almost every sushi-ya? xDD
avacado... cucumber... and tuna... with matcha fritters..
although... i'll just give some props to the use of green tea >.>''

soo... yeaa...
i've seen a great deal of 'fusion' rolls in my time and quite frankly... very few ever stood out. idiot cooks desperate to keep up with the trend end up just throwing random shit together that seems good in theory >.>''
and.. i guess so people may know... that i don't shun all fusion for the sake of shunning
here's a few of the things that actually caught my attention... that weren't traditional

philidelphia roll~
instead of the typical smoked salmon, avacado and cream cheese, the chef replaced the avacado w/ cucumber, oboro, scallions, and a chili sauce (can't remember the name, it was some chinese/vietnamese sauce; not sriracha, lol)

pho sho roll
this roll admittedly quite awkward, but i like it only because it actually does represent pho
the chef uses cilantro, basil, seared beef, vermicilli noodles, and bean sprouts
and serves it w/ sriracha, hoisin sauce, and lime.

some weird thing w/ albacore
A cook that i worked with brought this about one day when he was asked to do something different.
over a layer of daikon, he placed a few slices of shira-maguro, then mixed together mayonnaise, yuzu, tobiko, sriracha, shichimi-togarashi to make a dressing then garnished with scallions.
i personally don't agree with it all too much, but it does taste good and is different (although not a roll), so i respect this dish.

Oh please. I actually known him as an acquaintance for some years. He's not an uncool guy, and I'm hardly the weirdest thing he's seen. And don't worry, this is NOT going to catch on. At least not in 100 years, maybe I'm ahead of my time.

I am not the one that started the thread. If you don't like the answers then don't ask the questions.

I don't think its oddball, so much as a sign you may be beginning to lose your sense of taste. I am serious, not being snide. As the tastebuds fade (for many different reasons) people tend to gravitate toward stronger and stronger sensations. Sometimes the loss is temporary, like when numbed by too much alcohol. But it can also be the result of chronic allergies, or the drugs used to treat them. Of course its common with aging, repeated overstimulation, or injury too.

With the excessive pepper and sake, how can you even taste the fish to know whether it is any good? The flavor of most high quality fish would be seriously overpowered by this habit.