Hikari sushi is my favorite all you can eat sushi place in the Ventura area.
This is a primer for a sushi restauranteur reading this on how to make a winning sushi roll for a lower cost restaurant.
First, start of with fresh fish. No song, dance, poor lighting or sauce is going to make up for this.
The banana roll has amazing fresh salmon, sliced and laying across the top.
It then has a thin slice of banana underneath the salmon.
This is brilliant.
We all are programmed to love sweet.
The banana gives it an exotic, dangerous, fun feel.
The great thing about banana’s is that they can be gotten year round ripe, add a distinctive flavor, and cost nothing.
There is a cream chile sauce lightly dabbed on top. Just enough fire to feel it, but not enough to hurt.
Tobiko caviar is sprinkled on top of that.
Inside the roll is great, fresh, sticky sushi rice.
It is all spiral wrapped with kelp.
Then inside is tempura shrimp which gives it a crunch and some chewy substance.
Then chopped crab with a little mayo like a California roll.
A little chopped scallion on top gives it a bit of green for contrasting color.
No ingredient in it is particularly hard to procure or too expensive.
A generous piece of salmon on top of each piece gives the appearance of luxury, while the other ingredients fill up the customer.
Perfectly executed in every way.