Starting Seafood Expo North America 2018 off on a roll! Open Blue will premiere their signature Cobia Caribbean Sushi Roll and recipe at this year’s Boston show (Booth 1859). Created by Sushi Master Andy Matsuda, the unique recipe is a fusion of bold Caribbean flavors with a spicy, seasoned grilled Cobia and the fresh flavors of mango, avocado and arugula. To celebrate the launch of the dish, Open Blue will be creating a 10-foot version of the roll at the opening day of the show, with samples available for tasting.
Chef Andy says, “The Cobia Caribbean sushi roll could become as iconic as the California roll. This recipe uses grilled cobia lightly dusted with chili pepper; giving the roll an extra depth of flavor and texture. Topped with fresh mango and serrano chili, it’s a delicious explosion of fresh and fruity flavors.”
‘The California roll is one of the most popular items on a Sushi menu. We wanted to create our own signature flavored roll for Cobia that can help consumers get into sushi for the first time. Open Blue Cobia is recognized for its sashimi qualities, so it is great to introduce a new twist and showcase how it can also be used cooked for the Sushi market,’ says Open Blue’s VP of Sales & Marketing Bernie Leger.
About Andy Matsuda:
One of the world’s foremost sushi experts, Sushi Master, Andy Matsuda heads up the LA based Sushi School Institute. Andy learnt his skills at Genpachi, one of the most famous restaurants in Osaka, Japan, before bringing his sushi skills to Los Angeles.