(NECN: TV Diner) - Snappy Sushi, with locations on Newbury Street in Boston and in Davis Square in Somerville, is unique among the areas many sushi restaurants in that it uses only brown rice to prepare its dishes. Not your average brown rice, this California-grown rice is like the diamonds at nearby Tiffanys, - they use their very own polishing machine.
We began with the delicious Shino style ika salad, which translates to smoked squid with vegetables. The remarkably tender squid, sliced differently from the rings found in usual calmari appetizers, had a mild smokiness. A finely chopped mushroom, adds contrasting color and surprising crunch.
East met West with our next appetizer, seaweed salad with mixed greens. The bowl divided with a spring mix of lettuces and a traditional asian seaweed salad all tied together with a delightful ginger flavored dressing.
We sampled a couple of the more unusual nigiri. Inari is “fried tofu wrapper” stuffed with brown rice, and tamago which is rice topped with “sweet egg omelet”. At a dollar each they are fun to try and perfect for those who don’t want raw fish.
An interesting presentation brought by Japanese owner and chef Kazu Aotani from his hometown Osaka is battera, or square sushi. We tried the Rainbow battera, a loaf of brown rice topped with tuna, salmon, eel, shrimp and avocado. This is one roll that won’t roll off your plate, or your tongue for that matter, because each piece is two full bites.
Snappy Sushi has a great selection of specialty rolls. Our choice on this visit was Tuna Gone Wild. An inside-out roll filled with avocado and cucumber is topped with white tuna and then torched, like Crème Brulee, to sear the tuna. The wild sesame, yuzu miso sauce and black flying fish roe enhance the flavor.
The rolls are generously sized so unless you are a large group you can’t possibly eat all of the delightful creations on the menu. Feast your eyes on the plates going by. We can’t wait for our next visit to try the lobster-topped, and microgreen topped rolls.
We began with the delicious Shino style ika salad, which translates to smoked squid with vegetables. The remarkably tender squid, sliced differently from the rings found in usual calmari appetizers, had a mild smokiness. A finely chopped mushroom, adds contrasting color and surprising crunch.
East met West with our next appetizer, seaweed salad with mixed greens. The bowl divided with a spring mix of lettuces and a traditional asian seaweed salad all tied together with a delightful ginger flavored dressing.
We sampled a couple of the more unusual nigiri. Inari is “fried tofu wrapper” stuffed with brown rice, and tamago which is rice topped with “sweet egg omelet”. At a dollar each they are fun to try and perfect for those who don’t want raw fish.
An interesting presentation brought by Japanese owner and chef Kazu Aotani from his hometown Osaka is battera, or square sushi. We tried the Rainbow battera, a loaf of brown rice topped with tuna, salmon, eel, shrimp and avocado. This is one roll that won’t roll off your plate, or your tongue for that matter, because each piece is two full bites.
Snappy Sushi has a great selection of specialty rolls. Our choice on this visit was Tuna Gone Wild. An inside-out roll filled with avocado and cucumber is topped with white tuna and then torched, like Crème Brulee, to sear the tuna. The wild sesame, yuzu miso sauce and black flying fish roe enhance the flavor.
The rolls are generously sized so unless you are a large group you can’t possibly eat all of the delightful creations on the menu. Feast your eyes on the plates going by. We can’t wait for our next visit to try the lobster-topped, and microgreen topped rolls.
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