Welcome to the Melbourne Community Daily Discussion Thread.
Had no idea Australian Sushi was a thing.
I’m sure it’s delightful but according to the article it’s not the ingredients that define it surprisingly.
What? Kangaroo tail needs to cook for hours, isn’t that rather contrary to sushi?
Nope. Sliced very thin it can be flash grilled. I do a dish where I freeze a chunk of tail or the back strap, then slice ultra thin on a mandolin against the grain. Dust slices with 5 spice and salt to taste, and, still frozen, put under a very hot grill lined with tinfoil for 1-2 minutes. Toss slices and grill again for 1-2 minutes and tip into a shallow bowl. Serve with crusty bread for the juices. Some bits will be crunchy, some bits will be very rare. The thinness of the slices means it’s very tender. Sometimes I mix fresh snow peas with the slices - they’re done in the same amount of time and provide some green crunch. Kanga done this way would actually be good on sushi I reckon.
First time I had sushi here I wondered why it’s not cut yet but I ate it like a burrito anyway
Place near me does sushi rolls topped with Doritos and nigiri topped with cheese sauce. Definitely not for me, but I can appreciate them working to an outer west palate.
