Fort Worth's Top Five Sushi Rolls

Top Five Sushi Rolls in Fort Worth

Despite public assumption, sushi doesn’t mean raw fish. The word “sushi” actually refers to the vinegared rice that is paired with the seafood and then rolled with other menu items including crab, shrimp, octopus and eel.

Edible art is the way I like to describe the perfect sushi roll. There must be a balance of taste and texture, and a roll must be as pleasing to the eye as it is to the taste buds. My top five picks possess all of those traits.

Sushi Axiom – Temptation Roll ($11.95)
Ingredients: shrimp tempura, crab, cream cheese, topped with crab and four-season sauce
12650 S. Fwy., #106
Burleson 76028
4625 Donnelly Ave., #101
Fort Worth 76107
2600 W. 7th St.
Fort Worth 76107
Piranha Killer Sushi – Marry Me Roll ($12.95)
Ingredients: shrimp tempura and ginger cream topped with avocado, tuna and strawberry
859 N.E. Green Oaks Blvd.
Arlington 76006
309 Curtis Mathes Way, #149
Arlington 76018
335 W. 3rd St.
Fort Worth 76102
Blue Sushi Sake – Crunchy L.A. Roll ($7.50)
Ingredients: crab, avocado, Japanese cucumber, crispy panko, sweet chili sauce
3131 W. 7th St.
Fort Worth 76107
Shinjuku Station – Hamachi Zest Garlic Roll ($12)
Ingredients: spicy seasoned salmon and asparagus topped with Hamachi, lemon zest, roasted garlic, splash of ponzu and green onions
711 W. Magnolia Ave.
Fort Worth 76104
Little Lilly Sushi – Hawaii Roll ($13)
Ingredients: spicy tuna, cilantro and avocado topped with escolar/white tuna and sweet Sriracha-lime
6100 Camp Bowie Blvd., #12
Fort Worth 76116

What You’re Ordering

Nori: The pressed seaweed paper used to hold sushi together

Sashimi: Raw fish

Maki: Rolled sushi with ingredients laid upon a sheet of nori and rolled to form a log-like shape and then sliced into round bite-size pieces

Uramaki (Reverse Sushi): When the ingredients are arranged on the outside of the nori

Temaki: A form of maki better known as a “handroll” and shaped into a cone

Nigiri: Sliced raw fish offered upon a formed finger of vinegared rice
Chirashi: A rice bowl with assorted fish on top

Wasabi: The pungent green horseradish paste incorporated into most nigiri offerings by the chef and also usually added by diners to soy sauce for dipping

Gari: The thin pinkish-brown slices of pickled ginger root that accompany the meal are used to clear the palate between dishes

Fun Facts

  • Japanese people eat Miso soup at the end of the meal to aid digestion.
  • The knives used by sushi chefs are sharpened daily and are direct descendants of samurai swords.
  • Leaving chopsticks sticking up out of your bowl symbolizes offering food for the dead.
  • A sushi chef used to have to complete 10 years of training before working in a restaurant.
  • Leaving food on your plate is considered disrespectful.
  • Disposable chopsticks (waribashi) found at most Japanese restaurants should not be rubbed together after opening. It implies that the warabashi are cheap and insults the restaurant.