I have a special gift. It’s showing up at restaurants on their one day off. Yesterday, it was New Asia Deli, which as I learned upon cycling up to their front door, take Wednesdays as their day of rest. The great thing about Richmond is that if one place is closed, there’s bound to be about 10 others open, and all within a 50 metre radius.
I originally had my heart set on New Asia Deli because it was a hot day and I felt like a sub – a Vietnamese one, to be specific – and when that dream died I wasn’t terribly thrilled at the prospect of having hot food. Fortunately, after walking about 50 metres, I found myself at Sushi House. Sushi on a hot day = perfection.
Sushi House is located just off Cambie, in a mall on Sexsmith Road. It’s relatively small, and offers dine-in and takeout. I sat at the bar, and determined what cold and refreshing plates to start off with. I ordered their seaweed salad ($3.50), salmon carpaccio ($6.95), the chopped scallop nigiri ($1.60), and the aburi salmon oshi roll ($6.00).
The seaweed salad could not have been more ideal for the day. It had the cool crunch of the seaweed salad at Ichiro, but the dressing tasted more strongly of sesame. It’s was actually my favourite of the two. And healthy!! YES! For someone eating out as much as I am, it feels AMAZING to eat something good for me in a restaurant.
The salmon carpaccio was more like a tartare, with imitation crab on a bed of chopped, raw salmon, and topped with thin slices of avocado. It was refreshing and beautifully presented, though I would have liked just a little less mayo in the mix.
I tried the aburi salmon oshi roll because I was intrigued by the menu’s English translation “to pass under a flame.” The roll – a thick ring of rice (no seaweed) with avocado inside and raw salmon on top – was passed quickly under a torch, cooking the salmon ever so slightly and creating a char that’s finer than dust. It was topped with tobiko (fish roe), chopped green onion, and served slightly warmed. It was mild but lovely, as you could taste the rich flavour of the salmon.
The chopped scallop nigiri was good – again, perhaps a bit too much dressing – but I loved the contrast of the rice, seaweed, soft scallop, and salty, crunchy tobiko. Plus, those little fish roe are just so darn photogenic!
My total bill came to $20.21. There are plenty of vegetarian options on the menu, and my server was wonderful. If you’re in the area and want to grab a light and affordable summer lunch, then stop by Sushi House. It’s not the best sushi in Richmond, but it satisfies nonetheless.
And now, as promised a few days ago, here’s a recipe for kale chips! This is honestly one of the best ways there is to eat vegetables.
1 head of kale, any variety (I got mine from The Sharing Farm)
1-2 tablespoons of olive oil
Sea salt, to taste, and/or any other spices or seasonings
Preheat oven to 275 degrees F. Wash kale and shake off excess water. Using a sharp knife, remove ribs from kale and tear into bite-size pieces. Put into a large bowl and toss with olive oil and salt. Spread on a baking sheet in a single layer, and bake 15-20 minutes, rotating sheet halfway through baking.
When done, chips will be crisp to the touch and darker, but still green (the edges may be starting to brown slightly). Your goal is to leave them in long enough that they dry out, but not so long that they char. Eat them whole, or crush them to make a great topping for popcorn, salads, or bread with avocado and a drizzle of olive oil.