Three Takes On: Sushi
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.
University of Massachusetts, Amherst, Mass.
The University of Massachusetts prepares 3,500 sushi rolls per day. Students gravitate towards temaki and kimbap, a Korean-inspired dish that includes a fish cake accompanied by daikon radish, carrots and spinach. “The popularity surprises me,” says Chef de Cuisine Anthony Jung. “I never would have guessed, 10 years ago, that a Korean specialty item would become the norm.”
Saint Clare’s Health System, Denville, N.J.
The vegetarian sushi at Saint Clare’s Health System is growing in popularity among customers who prefer plant-based options, says Aatul Jain, chef and retail manager. Toasted nori adds an “umami flavor, so you don’t ‘miss’ the seafood taste profile!”
University of Oregon, Eugene, Ore.
Students at the University of Oregon gravitate towards the campus’ sushi options because of the fresh ingredients, says Tom Driscoll, food service director. “The spinach roll was made especially for vegetarian and vegan students to enjoy a different sushi than the more typical [seafood],” he says. “All of the specials are created with healthy ingredients and passion that shows in the finished product.”