Restaurant Review – Sakushi

Yesterday four of us went for a late lunch to Sakushi, Sheffield's first sushi bar. Yum.

It is a very elegant space, almost opposite the Wig and Pen on Campo Lane. The conveyor belt travels in a loop from the kitchen, past the edges of a handful of white leather booths, around a stone water feature, and back along a bar where you can sit on a stool. Away from the belt is a normal seating area, where you can do pukka restaurant stuff if you don't fancy the belt.

We didn't get there till just after 2, and they close at 3. So there was a limited selection on the belt, but they were happy to make anything to order. The belt concentrates on sushi and side dishes such as gyoza, pickles, deep-fried bits of meat, salads. There were also a few desserts randomly scattered – chocolate fondant and a mousse thing. You can have sashimi, which is always cut fresh to order, and a selection of soup or fried ramen dishes. There's not a wide range of drinks, but there is Asahi beer, a large wine list, sake, juice and fizzy water. He's quite proud of having Asahi Black, which is apparently a bit rare round here.

We had two beginners with us, including a fisheating vegetarian, so we decided to go with what was on the belt and not get into the really exciting stuff on the menu. Although we did get four orders of sashimi – two salmon and two hamachi (yellow tail). The belt moved slowly enough to get stuff off it easily, but fast enough to provide an interesting show. The table was stocked with soy sauce and some excellent pickled ginger slices, and freshly-prepared wasabi arrived with the drinks.

I can't remember everything we had, but it included: California, Philadelphia and Ebi Ten Uramaki, Edamame Beans, Japanese Pickled Vegetables, Chicken Gyosa, Kushi-Age, Vegetable Croquettes, Spring Roll, Tonkatsu, random nigiri and maki, and some little fried nibbles that we couldn't identify. With a beer for John and soft drinks for the rest of us, it came to £20 per head.

Sushi is one of those things, especially with the belts, where you could go on grazing for ages nages, and we did rather overdo it on quantity. But it was great fun, if you took something and didn't like it there were three other people to take it off your hands. And we tried all sorts of new stuff.

I'd definitely go again – you could do it a lot cheaper if you were careful what you had, or you could really splash out for a special occasion. There were a few things I spotted on the menu that I'd really like to try, as well …

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Sardine Stuffed Peppers

Waitrose do little red cherry peppers stuffed with a sardine mush as part of the Delicatezze range, and they're gorgeous but very expensive. So when I saw packs of baby orange bell peppers in LIDL the other day, I took them home and did things.

  • 6 baby bell peppers
  • 2 tins sardines (boneless, skinless, in oil)
  • Big handful organic stoned dates
  • Balsamic glaze (the vinegar reduced until it's a thick syrup)
  • Lemon juice
  • Teaspoon chopped roast garlic
  • Pine nuts

Steam the peppers whole for 20 minutes (which made them very soft, a shorter time would have worked). Cool.

Pour off some of the oil from the sardines, not too much because you need the moistness. Mash the sardines. Process the dates with the garlic, some balsamic and lemon until it's a thick slurry. Mix into the sardines, add the pine nuts and set aside to mature for a couple of hours.

Cut the stem ends off the peppers, clean inside if necessary, and stuff with the sardine mixture.

There was enough filling to do at least another 6 peppers, it was great as a spread on bread and just wet enough to be a dip for tortilla chips.

Next time: could do with a bit of salt. Additions could include chopped herbs, anchovies for the salt, shredded lemon peel. We ate them straight away, you could put them in a shallow bowl and dress with an oil and lemon dressing and leave for a bit. Room temperature is probably better than fridge cold. Raisins would do instead of dates, and might be a bit sweeter – they are what is in the Waitrose ones.

EDITED: whoops, forgot the garlic.

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