Taco-Style Sashimi

Rowena Rillo

With diners’ increasing demand of more flexible eating habits, the Sashimi Handrolls at Pacific Catch, a polished casual seafood restaurant, meet the moment. Designed for sushi lovers who prefer variety over volume, these open-faced handrolls deliver clean, composed flavors in a format that’s both portable and craveable. The taco-style trio features crisp nori sheets cradling a base of sushi rice and avocado and one of three fish: Seared Ahi with wasabi aïoli, soy-wasabi vinaigrette and daikon sprouts; Spicy Salmon with Sriracha aïoli, scallion and crispy shallots; and Pacific Yellowtail with citrus aïoli and scallion-jalapeño relish. The rolls are left open to spotlight the quality of the sashimi and the housemade sauces that complement each.

“They fit how guests prefer to eat today: smaller portions of multiple dishes,” says Rowena Rillo, culinary director. “No flavor is overpowering—the fish remains the hero.” Perhaps the biggest challenge with this dish? Naming it. “Was it going to be Sushi Tacos or Sushi Handrolls? Ultimately, Sashimi Handrolls was the most fitting and would also open up more opportunities for us to develop additional items in the handrolls realm,” says Rillo. “They’re a great vehicle to showcase our flavors.”

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