How to eat a tiger roll
Shutterstock
You’ve made a sushi date. You’ve perused the menu online. You know your order by heart. Your food arrives … now what? Experimenting with new cuisines can bring unexpected challenges. What’s the proper way to eat your tiger roll? Do you bite off the shrimp tail? Hold it like a handle? What if you’ve never used chopsticks?
Los Angeles Magazine created a comprehensive list of dos and don’ts for navigating a sushi bar, but here are the big takeaways: Never point with your chopsticks. Feel free to ask questions within reason (most sushi chefs enjoy sharing their insight, but remember they are working and might be a little busy). Each piece should be eaten in one bite. It’s okay to eat with your hands (sushi was originally a finger food). And do not, under any circumstances, unroll your sushi. Doing so would be the ultimate act of disrespect to the chef’s art. The Muse explains the basics when it comes to accompaniments, so you’ll know what you’re looking at when the plates hit your table. The brown liquid is soy sauce. The green paste is fiery wasabi. Those delicate pink slices? Shaved pickled ginger. — save those to cleanse your palate between bites.
Now that you know the ins and outs of the tiger roll, you’re all set to saddle up to the sushi bar.
Tiger Roll: What You Should Know Before Ordering
Shutterstock
By Lisa Curran Matte/Updated: Feb. 1, 2023 3:28 pm EST
Also known as shrimp tempura rolls, tiger rolls are named for their main ingredient, tiger shrimp (via MonkeySee). Individual preparations may vary, but a typical tiger roll will contain tempura shrimp, sushi rice, a sheet of seaweed, cucumber, and avocado. No raw fish here, folks — just fried shrimp, rice, and fresh vegetables.
One word of advice: If you’re adamant about avoiding certain ingredients, be sure to ask your server to confirm what’s inside before ordering. MonkeySee’s recipe contains masago (which are fish eggs), while a tiger roll purchased from Eat Club would come with imitation crab. It’s not uncommon for sushi chefs put their own spin on classics.
You can make a tiger roll at home
How to eat a tiger roll
You’ve made a sushi date. You’ve perused the menu online. You know your order by heart. Your food arrives … now what? Experimenting with new cuisines can bring unexpected challenges. What’s the proper way to eat your tiger roll? Do you bite off the shrimp tail? Hold it like a handle? What if you’ve never used chopsticks?
Los Angeles Magazine created a comprehensive list of dos and don’ts for navigating a sushi bar, but here are the big takeaways: Never point with your chopsticks. Feel free to ask questions within reason (most sushi chefs enjoy sharing their insight, but remember they are working and might be a little busy). Each piece should be eaten in one bite. It’s okay to eat with your hands (sushi was originally a finger food). And do not, under any circumstances, unroll your sushi. Doing so would be the ultimate act of disrespect to the chef’s art. The Muse explains the basics when it comes to accompaniments, so you’ll know what you’re looking at when the plates hit your table. The brown liquid is soy sauce. The green paste is fiery wasabi. Those delicate pink slices? Shaved pickled ginger. — save those to cleanse your palate between bites.
Now that you know the ins and outs of the tiger roll, you’re all set to saddle up to the sushi bar.
Los Angeles Magazine created a comprehensive list of dos and don’ts for navigating a sushi bar, but here are the big takeaways: Never point with your chopsticks. Feel free to ask questions within reason (most sushi chefs enjoy sharing their insight, but remember they are working and might be a little busy). Each piece should be eaten in one bite. It’s okay to eat with your hands (sushi was originally a finger food). And do not, under any circumstances, unroll your sushi. Doing so would be the ultimate act of disrespect to the chef’s art.
The Muse explains the basics when it comes to accompaniments, so you’ll know what you’re looking at when the plates hit your table. The brown liquid is soy sauce. The green paste is fiery wasabi. Those delicate pink slices? Shaved pickled ginger. — save those to cleanse your palate between bites.
Now that you know the ins and outs of the tiger roll, you’re all set to saddle up to the sushi bar.
