Washington based Blue C Sushi has arrived in the southland with it’s first CA location in Hollywood! Blue C Sushi is opening other locations in Newport Beach, San Francisco and Tarzana later this year. Their concept is based on Tokyo’s famous subway system. The result is a colorful, modern, vibrant and fun interior space which provides a truly unique environment to experience super fresh and affordable sushi.
It’s a really great concept involving but not limited to Mawaru Gochisou which means “goodness going around”. Their conveyer belt system notifies chefs how long each item has been in the rotation so the chef is able to ensure that your sushi is super fresh. Dishes are reasonably priced according plate color.
If you want something other then what you are seeing on the conveyer belt or if you want a refill on your beer or sake, simply press the blue button at your table and a waitress will come to your aid! Not only did we receive excellent service from our server Alex, we also had the opportunity to try a Sake flight along with a chef created sushi and sashimi platter. The Salmon Belly and the Kanpachi With Truffle Oil were AMAZING!
Blue C Sushi prides itself on their unique creations, offering items such as, a Loaded Baked Potato Roll, Tuna Tostada and a Caesar Salad Roll. They also offer a variety of dessert goods not typically found in the sushi world, such as, brownies and cupcakes. I can’t wait to come back!
Super fresh sashimi platter that looks as gorgeous as a flower arrangement thanks to the talented chefs at Blue C Sushi!
Blue C Sushi
6374 West Sunset Boulevard
Los Angeles, CA 90028
Ever get tired of tuna salad? Try salmon salad instead! It’s probably healthier given the lower mercury content in addition to all the omega 3 fatty acids salmon contains. I’ve found the perfect way to quickly poach salmon and use it in a salmon salad sandwich. The results are undeniably better then anything you will ever have out-n-about town and far tastier then the tuna alternative.
Poaching Made Easy:
2 salmon fillets with skin removed
8 cups water
1 1/2 cups white or apple cider vinegar
two sprigs fresh dill
3 bay leaves
1 tablespoon peppercorns
3 whole allspice
2 garlic cloves smashed
1 large lemon cut into discs
Combine all ingredients in wide bottomed pot and bring to a boil for two minutes. Submerge salmon fillets in poaching liquid, cover and turn off heat. In 5 minutes, carefully remove salmon with tongs to a plate and allow to cool. At this point, you could use them on a salad as is or follow my recipe for a salmon salad sammy.
Salmon Salad Sammy
Ingredients (serves 4)
2 poached salmon fillets cooled to room temp
3 heaping tablespoons of mayo
1 tablespoon mustard
1 teaspoon seasoned rice wine vinegar
2 tablespoons fresh dill
1/4 red onion finely diced
2 tablespoons capers
1 teaspoon caper juice
1 small stalk of celery heart with leaves finely diced
Salt and pepper to taste
1 large heirloom tomato
your favorite bread slightly toasted (I used everything bagels)
Combine all ingredients in the first category in a good sized bowl and mash together with a fork. The fork helps break apart the delicate salmon and integrate the other ingredients. Next, taste and adjust the seasoning with salt and pepper to your liking. At this point you can refrigerate for up to 3 days without losing any flavor or enjoy immediately. Finally, add a generous portion of salmon to bread, add sliced tomato and avocado. This is great with a salty dill pickle! Enjoy, we sure did!