Are you in the mood for something other than a burger with fries? Think about sushi. It’s just right for a light, but luxurious meal, with a little fun as well. This summer, along with its traditional foods, The Oar has stepped up and increased its sushi choices. Some are spicy, some not so much. There are the classics made with fish, while others are vegetarian. All are beautifully presented, full of a variety of flavors and made to order.
The staff has been increased, too. Look for Young Oh (he’s the boss), Sang Chung and Hau Nguyen at the sushi counter putting together all the endless combinations that The Oar is offering.
The King Crown Roll (pictured) is a great example with its colorful, exotic presentation and tastes of fried softshell crab, spicy tuna, salmon, jalapeno, rice and dashes of soy and habanero sauces. Manager George Venezia said, “On a scale of one to 10 for degree of heat, this roll is a four or five.”
Other favorites are the Humphrey Roll (panko fried shrimp, cucumber, avocado and apples) and the Islander (spicy tuna, cucumber and avocado topped with crabmix, masago and aioli oil). There are also soups, sashimi and nigari.
Venezia spent two months searching for just the right people. All three young men have had previous experience, and are food artists as well as talented cooks. They’ll be very busy. In July and August, they expect they’ll make around 800 rolls a day.
The American sushi craze began in California over a decade ago. Chef Young can list the restaurants around the state that became famous for their sushi. He says, “Now the quality of the East Coast sushi is better because the fish is fresher, but it’s more expensive than the West Coast.”
If chopsticks are new for you, try the Fun Chops which attach to the sticks and give a little more control for beginners.
Itataki mas. (Let’s eat!)
— Becky Ballard and Ruth Perfido
For menu information, visit http://blockislandresorts.com/dining-2/the-oar/
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