Snappy has an unusual spin: all of its dishes are made with high-quality Koshihikari brown rice. This partially-milled whole grain brown rice is rich in vitamins and minerals and serves as a natural digestive aid. I love sushi (and I've even made it myself), but I had never before encountered brown rice sushi. I was hesitant: would its nutty flavor and somewhat crunchy texture overpower the other ingredients? Would it render an unpalatable flax seed granola aftertaste?True to its name, the Spicy Salmon-Avo Roll was an inside-out roll with salmon and avocado. The brown rice differs in mouth-feel and taste from white rice, but it didn't discernibly clash with rest of the ingredients. However, it lacked the heat of most spicy sushi sauces:
The "fancy" Crispy Eel Roll consisted of eel, avocado, cucumber, and flying fish roe rolled together and topped with crunchy tempura bits and eel sauce. I would've appreciated more eel and less eel mayonnaise and weird cereal-esque topping, but, on the whole, it was still tasty:
I had heard mixed opinions about Snappy Sushi. To its credit, it's decidedly cheaper than most other sushi bars and restaurants in the area. My grade? It's somewhere between a B and a B+. In no way is this as tasty as "regular" sushi. However, it's a little easier on your wallet and a little better for your body, so I welcome its attempt to broaden the spectrum of sushi options.
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1 comment:
hiiii little winter, nice little blog you've got here. personally i'm not a fan of brown rice sushi but will eat it if necessary.
margie sent me the link to your blog and although your sister and i are twins (the kind that shared a special imaginary womb, which explains our telepathy and secret twin language), i think we may be culinary soulmates. clearly you've gotten all of your mother's talent in the kitchen, as margaret asked me yesterday how to boil pasta.
lovies,
palma
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