Join us on Halloween night Oct. 31st

from 9pm-2am @onosushi $4 Martinis

Dj-Chris Cantore Late night with Promos by Fernet-Branca & Burnetts Vodka

Costume Contest With Hellacious Prizes

I Dare you to eat that contest – and more

Sponsored by Burnetts Vodka and Fernet-Branca

]]> http://www.onosushi.com/2009/10/13/hell-night-onosushi/feed/ 0 http://www.onosushi.com/2009/10/13/harvest-howl/ http://www.onosushi.com/2009/10/13/harvest-howl/#comments Tue, 13 Oct 2009 20:36:28 +0000 paul http://onosushi.com/?p=839

Thursday, October 23th, 6pm – 9pm
“TOP OF THE PARK” Penthouse, 525 Spruce St., San Diego, CA 92103

Tickets

Traveled to Poland to compete in the Wotld Championship of B.A.S.E. jumping held in Gdansk in May 09.  The competion sponsored by Ford Motor Company and Diverse Clothing was an accuracy and speed competition amongst the top athletes in the world.  Competitors had to land on the target, stuff their gear, run 100 meters and jump a fence, get into a “getaway car and drive across the finish line.  The score was a the total time plus the total of centimeters away from the center of the target.  The lowest score won.  Ono Competitors Gert “Gee” Zangen and Paul Somerset Placed first and third respectively in the overall competition qualifying them for the the round of 16 and round of 8 finals.  Owner Paul Somerset finished 5th overall and Gee finished 9th.  CONGRATULATIONS!  Stay tuned for Baja race news from Team Ono coming soon….

was created In 1994 by Brian’s high school and college friends who wanted to use his love of golf to remember him by and also to contribute toward the fight against cancer.  Brian died after a brief and sudden battle with cancer. Proceeds from this event benefit the Moores UCSD Cancer Center. The proceeds also fund the Brian Schultz Memorial Scholarship, which partners with Brian’s alma mater San Diego State University to award scholarships to students whose lives have been adversely affected by cancer. To date, the tournament has raised over $500,000 and awarded 13 scholarships.  Ono Sushi is proud to be a hole sponsor for this wonderful event.

http://www.brianschultzfoundation.com

refers to any type of sushi which is made in a roll with nori (toasted seaweed sheet) and sushi rice, either inside or outside, with various fillings. The word maki means roll in Japanese and comes in several different varieties.  There are four main types of maki, Temaki Hand roll, Hosomaki thin roll, uramaki inside out roll, and futomaki or fat roll.  Temaki is rolled in the chefs hand in a conical shape with the nori on the outside and multiple ingredients.  Salmon skin roll is a common handroll. Hosomaki is a single ingredient six piece roll with a thin strip of rice on the inside and nori on the outside.  Tuna roll (tekamaki) and cucumber roll (kappamaki) are common thin rolls.  Uramaki is a multiple ingredient roll with the rice on the outside of the nori sheet. A typical roll of this type is the California roll.  Also called an inside out roll the rice completely covers the sheet of nori on the outside allowing more room for the ingredients on the inside. It is served in eight pieces. Futomaki is also inside out with the rice on the outside but is rolled lengthwise allowing even more room for ingredients such as an entire softshell crab.  A traditional futomaki is a vegetarian roll but they have come to include things like shrimp tempura rolls as well.

is sliced seafood usually served raw.  Some exceptions to raw sashimi would be Taco, Saba and Albacore where the fish is poached, picled or seared before being sliced and presented. It is served without rice, but is often presented over julienne Daikon root and Shiso leaf.  Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern. Common types of sashimi include Maguro (Tuna),  Toro (FattyTuna), Ebi (Shrimp), Saba (Mackerel), Ika (Squid), and Tako (Octopus).

is a combination of two ingredients, a thinly sliced piece of fish or vegetable and sushi rice formed in a small ball.  The topping, or ingredient over the rice, is commonly called neta. In some cases, nigiri sushi uses a small strip of toasted seaweed called nori to bind the whole mixture together. It is served two to an order and since the fish is displayed prominently the chef selects fish of the highest quality and cuts it meticulously so that it is aesthetically pleasing and healthy to eat. Like other types of sushi, nigiri is traditionally accompanied with a variety of condiments and sauces.  Common sauces include soy and ponzu while condiments may include wasabi, ginger and shiso leaf.

The soy sauce will cause the rice to fall apart and eat it rice-side up. Don’t pinch it too hard, and place it so the fish touches your tongue. Sushi should be eaten in one bite if possible, but two bites is generally acceptable. However, don’t put the sushi back on the plate if you bit it in half already. Once you pick it up, eat all of it. Feel free to use your fingers as utensils for all sushi and use your chopsticks for sashimi. Wipe your hands on the damp towel, Oshiburi, that is provided for you.

If you’ve just been introduced to sushi, it may seem exotic and mysterious, with many different terms and traditions that can be baffling to outsiders. Here we’ve assembled the questions we’ve found our customers ask most frequently. If your sushi question isn’t answered here, check out our library of sushi-related articles or email us at onosushi.com

What is sushi?

When most people think of sushi, they think of raw fish. However, the fish in sushi isn’t always raw—and the word sushi actually refers to the rice. Sushi comes in many different forms: as a small package of rice and fish wrapped in seaweed, as a cone-shaped handroll, or as a small sliver of fish or shellfish placed on a pad of rice. The fish can be raw—tuna, salmon, yellowtail, and other deep-water fish are usually served this way in a sushi meal. However, it doesn’t have to be—eel, crab, and shrimp are served cooked in sushi, and sushi can also be made with vegetables and egg with no seafood at all. The only common ingredient throughout all forms of sushi is sticky rice seasoned with vinegar.

What is the difference between sushi and sashimi?

Sashimi is the fish without the rice. If you order a sashimi plate at a sushi restaurant, you’ll get raw fish, often artfully sliced and arranged. It’s often served with shiso, Japanese leafy greens, and daikon, a signature Japanese radish. While sashimi seems intimidating to those new to sushi, it’s often preferred by sushi aficionados, as the flavor of the fish is much more prevalent and not muted by the vinegared rice.

How do I eat sushi?

Sushi is served with soy sauce, wasabi, and ginger. Wasabi is the green paste you’ll see on your plate. It is very strong—a little goes a long way, and some people can tolerate more of it than others. Take only tiny amounts your first time at a sushi restaurant, until you know what your tolerance level for wasabi is. Many sushi aficionados mix the wasabi with the soy sauce before dipping their sushi in it; this will give you a more diluted taste. The ginger is often eaten in the same bite as the sushi, but many chefs will tell you it is intended to be eaten after each bite to clear your palate.

Where do I sit at a sushi restaurant?

Many sushi restaurants have seating areas identical to those at other American restaurants—with tables and chairs. Most also have a counter where you can sit and watch the chef prepare sushi. When seated here, you order your sushi directly from the chef. Some restaurants also have traditional seating areas—small rooms with floors lined with tatami mats and low tables, including cushions but no chairs. If you’re interested in sushi preparation and want more interaction with the staff, it’s better to sit at the counter. If it’s your first time at a sushi restaurant and you want to stay with the familiar, it’s fine to stick with table seating.

Can I talk to the chef?

It is permissible to talk to the sushi chef (itamae in Japanese) if you’re seated at the counter and he or she isn’t too busy. It’s often a good idea to build up a relationship with the chefs at your favorite sushi restaurant, as they can prepare treats for you that aren’t on the menu if they get to know you.

Do I tip the chef?

When seated at the counter, you should give most of your tip to the chef, because you’ll be ordering directly from him. Give the smaller portion to the waiter bringing you drinks.

I can’t use chopsticks. Is it OK to eat with my hands?

It’s fine to eat sushi with your hands. Sashimi, however, should be eaten with chopsticks or other utensils.

Is sushi good for you?

Sushi is very healthy. The Omega-3 fatty acids in the fish are excellent for brain and heart health, wasabi and ginger have anti-microbial properties and other health benefits, and sticky rice is a “low-GI” carb that won’t spike your blood sugar as other white rices tend to do.

Should I be worried about eating raw fish at a sushi restaurant?

All raw or rare foods contain some risk. That said, sushi-grade fish is not the same as the fish you buy in the supermarket. It’s been flash-frozen using a method that freezes the fish in seconds, killing all parasites and microbes. This makes it relatively safe for raw consumption.

What’s the best way to introduce someone to sushi?

Many people steer clear of sushi because they’re intimidated by the raw fish. But not all sushi is raw. If you’re taking someone out for sushi for the first time, it’s best to start by suggesting the cooked variety. Given a few of these, many newcomers muster up the courage to try the raw stuff—and can’t get enough of it.

Here is a list of beginner-friendly sushi rolls:

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