Avocado Sushi at Uchiko
The wife and I love the avocado sushi at Uchiko and being avid home cooks, we were hoping to replicate this at home. It's fairly straightforward, with the rice topped with avocado slices, wrapped in a thin band of nori.
What has us perplexed is what they brush on the avocado. Soy? Fish sauce? Combo? Seems like both, but also seems like neither.
There is also a small bit of pseudo lime zest on top, but more complex than straight lime zest. Alone, that bit finishes with a bit of heat.
Any advice would be helpful.
I've never had the avocado sushi, but they put fish caramel on a few of their items (just a guess what it might be).
Pretty straightforward to make.
Yes, its yuzu kosho and tamari. This is my favorite piece of sushi at Uchiko. I have bought the yuzu kosho at Asahi, but I have also noticed that the yuzu kosho at Uchi/Uchiko is not fermented like the traditional yuzu kosho. They make it fresh and don't ferment it. Also, tamari on it's own is a little too watery. I have had great results with letting a small saucepan of tamari simmer and reduce down by about 1/3 to almos 1/2. That makes it just a little thicker and allows it to "stick" without rolling off and dripping off the side.