Sunday, October 23, 2011

Carib Sushi Review

Salmon Teriyaki
*Cuisine:  Japanese
*Location:  Le Marquis Mall, Grand Anse
*Hours:  M-F 11:30am-2pm; 6-9pm. Sa 12-2pm; 6-9pm. Su 6-9pm
*Phone:  (473) 439-5640
*Click HERE for Carib Sushi's Menu

Bazooka Roll (grilled salmon, veggie & flying fish roe)
I've been spoiled rotten with great tasting sushi at cheap prices my whole life in San Francisco.  Here in Grenada, it's a different story.  You have one sushi restaurant: Carib Sushi.  Good tasting sushi for prices I'm not used to paying, but hey, to have at least one Japanese restaurant in Grenada is all I really can ask for.  Since sushi is abundant (and therefore cheap) in San Francisco, I ate it all the time, but here, it's a luxury.  I ate at Carib Sushi 4 times so far and  have enjoyed every single roll I ordered.  They definitely come together well and the rice/meat/vegetable portions are great.  I definitely suggest for you to try out their rolls at least once.    I've also tasted their salmon fillet, which is tasty, but small in portion and big in price.  At IGA, you can get 5 times as much as you would get at Carib for the same price!  I always buy salmon from IGA and marinate and grill it so many different ways.  Definitely exciting and easier on the pocket.

If you come to Carib sushi, expect to pay a little extra to get a full meal, unless you're only looking for a snack.

My husband and I payed $191EC (~$70 USD) for three rolls and a salmon fillet.

Service is perfect and professional, there's an SGU bus stop right in front, and the restaurant is super cute and air conditioned.

Nice Chefs
Left: Sarah Special (tuna tartare & salmon inside, avocado and tuna outside), Right: Spicy Tuna (tuna, cucumber, and spicy mayo sauce)
Definitions to help you decode their menu:

*Usuzukuri- thinly sliced shashimi, onions, and olive oil
*Shashimi- A Japanese dish of bite-sized pieces of raw fish eaten with soy sauce and horseradish paste: "tuna sashimi".
*Hosomaki- Thinner, smaller, cylindrical rolls (up to three-quarters of an inch in diameter) consisting of a seaweed exterior and usually filled with rice and one ingredient, such as a fish or vegetable.
*Chirashi- This is a Sushi dish which is made of seafood, mushroom, vegetables and sushi rice.
*Ceviche- Raw fish or seafood pickled and "cooked" in the acidic juice of citrus fruit. Ceviches are often flavored with herbs, chiles and other ingredients.
*Nigiri- a piece of raw fish (or other topping) on top of a small oblong brick of sticky white rice.
*Uramaki- Rolls that have been created "inside-out" with rice on the exterior, and nori on the interior. Uramaki are typically sized in between futomaki and hosomaki, filled with two or more ingredients, and coated in sesame seeds or small fish roe.
*Temaki- Cones of nori (dried seaweed) filled with sushi rice, as well as fish and/or vegetables. Similar to maki, these are also known as hand rolls.
*Futomaki- Thick, large, oversize rice and seaweed rolls, up to an inch and a half in diameter, filled with fish or vegetables.
Philly Roll (tuna and cream cheese)

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