A Lesson in Japanese Fare from O Sushi

Sammy Wang is the owner and sushi chef at O Sushi, a new restaurant in North Kingstown serving traditional Japanese fare, hibachi, and, you guessed it, sushi. We talked to him about his journey to opening this restaurant.

What sets O Sushi apart from other sushi bars?
Our sushi bar combines both the traditional sushi rolls alongside fusion-style rolls like our Surf and Turf Roll (Shrimp Tempura and red onion topped with avocado and pan-seared beef) and Tropicana Roll (avocado and black and orange caviar topped with mango, kiwi and salmon).

Where did you learn to make sushi?
I used to work at Haruki in Providence. I worked under a chef who had over 30 years of experience.

Did you have a background in cooking before becoming a sushi chef?
Throughout my life, I worked as an Asian-style chef. Along the way I had some western influence on my cooking styles. I worked as a sushi chef for over six years before deciding to finally open up my own place where I could create my own styles of sushi.

What is your favorite cut of fish to use?
I like using tuna in my sushi. I like the texture and flavor that it has. Some sushi doesn’t contain raw seafood or any seafood at all.

What is necessary for a piece of food to be called sushi?
Sushi is described as any dish with vinegared rice.

What are some tips you can give to someone who wants to learn more about sushi or becoming a sushi chef?
It’s not easy to become a sushi chef especially when you get to the part where you have to cut fish and other ingredients. If you do not cut them correctly the meat falls apart. Beginners can stick to spreading rice over seaweed then flipping it over onto a bamboo mat. From there they can easily put the ingredients on the seaweed and roll it up with the bamboo mat beneath it.

What is a good first sushi for someone who has never tried it?
For those who are afraid of raw fish, they should try the California, Philadelphia or other basic sushi rolls. These are usually cooked. Others that do not mind could try the Spicy Tuna Roll or any other sushi that includes tuna.

When serving sushi, elegant presentation is very important. Where do you get your inspiration for your plate layouts?
Most of my inspiration comes from animals and plants. I try to make the layouts appealing to the eye.

What qualifies a cut of seafood as “sushi grade?”
Texture, color, taste and freshness are what I look for before I determine if they are good for sushi. When I look for texture, I try to find meat that is tender. For color, I see how red it is. Traditionally, people use a bright light to see the color of the meat. If it is red, the meat is good. We always use the freshest food, which means that they are red.