Sushi: fast becoming a favorite

v  By Alyssa Bickford



    Americans taste for food has broadened rapidly throughout the years from a simple meal of a burger and fries, to what now is popular, sushi. Originating from China, sushi was a way to preserve the fish. The definition of sushi is vinegar rice; regardless, there is some type of meat with it. The word su means vinegar and shi is the Chinese word for rice, hence sushi.

   What began as a means of preserving fish has turned into a multi-billion dollar industry with thousands upon thousands of sushi restaurants across the country. “If you have never eaten sushi, you might be surprised at how delicious it is.  Sushi has a nice, light taste, yet is quite satisfying. If you can’t handle the raw fish, there are lots of options that contain nothing raw,” Cody Blasig, senior, said.

“I had never even thought about sushi until one day my older sister took me with her,” Dani Moses, junior, said. “It was good, surprisingly better than most American food.”

   There are many different varieties of sushi ranging from rolls to individual portions, called nigiri.  One of my favorite rolls is served at Tokai in the Railyard in Cedar Park.  The Austin roll contains shrimp, cucumber, wrapped up in seaweed and vinegar rice, topped with crab and a special spicy sauce. The atmosphere is warm and welcoming.

   There are many typical, such the California roll. This is made up of cucumber, crab meat, and avocado, wrapped up in seaweed and vinegar rice, sprinkled with toasted sesame seeds. There are over a hundred different types of sushi. Also, many rolls do not contain raw fish.

   “I am a semi-big sushi fan,” John Berry, freshman, said. ”But I never realized how many different kinds there are. It is mind blowing.”

   People are much more health conscious and enjoy the fact that sushi is low fat, loaded with nutrients, and easy and quick to make.  For instance, a typical serving of sushi consists of 8 to 10 pieces, which is around 400 calories.  Because of the fish, sushi is high in protein and an excellent source for Omega 3 fatty acid.  From the seaweed used in sushi along with the rice, this food is also rich in iodine and complex carbohydrates. 

     “It has a strange texture,” Amanda Bickford, junior, said. “At first it feels weird in my mouth, but when I get the entire flavor, it reminds me of the reason why I like it.”

   Sushi tends to be expensive, unless you go during the time when they offer happy hour or lunch discounts. In most sushi restaurants, this happens from 3 or 4p.m. to 6 p.m.  daily. Discounts vary from sushi bar to sushi bar. Some may be half off and some may be a couple bucks. But we all appreciate a discount.

   Tokai is a popular place for students and faculty because it’s close, and the Austin roll is a house specialty. Other sushi places close by are Kobe Steak House at Anderson Mill at Hwy. 183. Midori Sushi, also at Anderson Mill and Hwy. 183 near Blockbuster, is a popular place for its discounted lunch specials.