PAGE 12 • GO! MAGAZINE
THURSDAY, JANUARY 21, 2021 • THE BULLETIN
RESTAURANT REVIEWS, DINING DEALS & FOOD NEWS
More sushi rolls into Bend
Fish eggs: tobiko, masago and caviar cover this roll from Market of Choice
Story and photos by BARB GONZALEZ • For The Bulletin
B
end’s sushi options are slowly ticking up, though sometimes finding the Japanese specialty can be a bit of a treasure hunt. Kusshi NW is
a new pop-up takeout that has been serving out of Whitewater Taphouse (1043 NW Bond St.), offering quality sushi on Friday nights.
Kusshi posts a Friday pre-order menu on Wednesdays, and it’s typically sold out by that same evening. The menu is similar week to week
but depends on the fish available to Ian Skomski, owner of Kusshi NW. The chef credits overnight delivery services for his ability to source fresh fish
from around the world — from New Zealand to Hawaii.
I started my meal with edamame
(soybeans). Rather than salt the organic
edamame, they were sprinkled with
dried miso and nutritional yeast. Each
time I scraped a pod across my teeth to
extract the edamame beans, I got a dose
of healthy ingredients.
After the edamame, I sampled a cou-
ple of rolls and nigiri sushi. The Ne-
gi-hama Roll is a maki. Nori (seaweed)
is tightly wrapped around rice and
fresh, naturally oily yellowtail tuna with
green onion. It had an almost smoky
after-taste. The Spicy Tuna Crunch Roll
had avocado and spicy tuna at its cen-
ter. Rice was on the outside of this roll
that was sprinkled with sesame seeds
and rice pearls for crunch.
Nigiri sushi is an excellent way to de-
termine the fish’s freshness as it’s mostly
just the fish and the rice. Kusshi’s
Salmon Nigiri was beautifully fresh.
Salmon often has a slight fishy smell,
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