Although I do not like to be away from home for long, I do enjoy the opportunity to explore new places and find great new restaurants when I travel for work. I recently traveled to Ft. Lauderdale, where I stayed for about five days. When I was not working, I used a guide that Erin, my co-worker and a graduate of Ft. Lauderdale’s Florida Atlantic University, put together for me. High on the list of places to eat was Sushi Rock, a very tiny sushi joint on downtown Ft. Lauderdale’s Las Olas Boulevard.
Per Erin’s suggestion, I ordered a Sublime roll. This sushi roll was composed of tempura shrimp, baked seafood dynamite (a seafood casserole with shrimp, scallops, fish and crab), scallions, sesame seeds and fish roe, topped with avocado and eel sauce. The baked seafood dynamite was definitely the star of this roll. Unlike many other seafood casseroles and seafood dips I’ve before, the seafood dynamite managed to be both rich and light, and did not have an overwhelmingly strong seafood taste or smell. Although this tasty roll deserved the name Sublime, the combination of the seafood dynamite with the avocado and the fried shrimp was a little decadent.
Even though the Sublime roll alone could be an entire meal, I fortunately ordered a Rolling Stone roll also. The Rolling Stone roll was filled with steamed shrimp, cucumber, and lettuce with a little bit of Japanese mayonnaise. This roll provided a light, crisp foil to the rich, decadent Sublime roll. Together, the decadent Sublime roll and the light Rolling Stone roll made for a well balanced dinner of fresh, flavorful sushi.