Sushi on a Roll – Silver Kris (Singapore Airlines in-flight magazine)

Sushi chefs across the US are morphing the humble fish-and-rice combo into the far-out. In Los Angeles, Ajisai serves eel roll with peanut butter. In San Francisco, Mas Sake’s L-Train Roll combines maguro, mango, red onion and jalapeno, and in Jess’s Favorite Roll, there’s Cajun shrimp, crab, avocado, tomato and lemon. At Uchi in Austin, Texas, the Bond roll includes sundried tomato and yuzu citrus salsa. In Brooklyn, Nana serves yellowtail jalapeno rolls with Chinese cilantro, and the ahi tuna sashimi roll comes with tamarind cilantro.

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