Destination Inspired Recipe Sushi, not always raw fish By Ian Leatt I


f sushi is your thing, Vancouver is your city. Some of the best sushi in Canada can arguably be found in Vancouver − from an authentic sit-down culinary ex- perience, to all-you-can-eat places, a sushi restaurant


can be found on practically every corner. On my last visit, I had to stop in at the famed Tojo's, one of the high-end sushi spots and Vancouver's first sushi res- taurant. It is run by world-renowned chef Hidekazu Tojo. Reservations are recommended as it is frequented by celeb- rities and locals alike seeking to experience its famous cre- ations and atmosphere. I decided to go with their omakase ("leave it up to us") dinner. It was personally created for me and I have to say my meal was fashioned perfectly to my tastes.


But now I needed more...and wondered


how I could bring the taste of Van- couver sushi home with me.


Inspiration hit as I was wandering around my favourite


cooking accessory store in Te ‘Peg, D.A. Niels. “Let’s make rice cool,” the slogan on the box caught my attention. Hmm, I wonder what this is? I came out of the store with what I thought was a great find, a rice cube maker. Who ever thought up this idea rocks, is all I can say. Now to create...


58 • Summer 2015


The Hub


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