Edo Sushi


After a day full of errands, Ivo and I jumped a cab to a restaurant called “Edo Sushi.” According to Ivo, Edo Sushi is the perfect combination of price and quality. Surprisingly (to me, at least), Peru has a relatively enormous Japanese population with roughly 0.3% of its entire population being made up of Japanese Peruvians; the only country in Latin America with more is Brazil. As a result, Japanese food has been fused to a certain degree with Peruvian food. Our experience at Edo Sushi indicates that the two get along just fine.



Although we also ordered a tray of tasty but more standard fare sushi (tuna and salmon seaweed wrapped rice), the highlights were the three special trays Ivo ordered for us. The first, and I think my favorite by an extremely thin line, were the fried sushi stuffed with avocado and salmon. Plus the sweet, sticky sauce that they provided, I almost had tears running down my face. The fried outer edges were so light and golden, just slightly crispy and warm, not at all overwhelming; the rice inside was densely packed but with a soft texture that just melted as soon you popped it in your mouth. Combined with the cool avocado and salmon stuffed inside, the experience of eating these is one I definitely plan on repeating.

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The second dish, which was Ivo’s absolute favorite, was a true Japanese-Peruvian fusion: it was called “acevichado.” I can’t be certain what the sauce was made of, but it was delicious, creamy and probably had an aji pepper involved, though it was not spicy. A slice of thin tuna wrapped the top, and inside was a chunk of avocado and Chinese onion. These were complex, beautiful bites of sushi meets ceviche; after everything, we still caved and ordered another plate of them before dessert.

The last dish, which unfortunately I have failed to obtain a photo of, was a more experimental sushi. This time, the sushi was wrapped in fried, crunchy spinach, the inside was stuffed with shredded lobster and an asparagus branch, and the whole plate was drizzled with a sweet maracuya sauce. Technically speaking, I would describe the combination as… interesting: I didn’t dislike it, and appreciated getting to try a new invention, but would be unlikely to order it again. These were a bit overstuffed with soft lobster, and the asparagus did not help to alleviate the “mush” factor of the mouthful.

Dessert, however, was downright delightful. Fried banana carmel “sushi” were served next to a pile of vanilla ice cream for a “sundae,” with everything drizzled in cherry syrup. Haha, if you can tell by Ivo’s stance though, we didn’t take an especially long time to appreciate the creativity– our sundae was devoured about five minutes later.

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2 thoughts on “Edo Sushi

  1. Pingback: Food of Lima: Enjoying the Feast with Family | La Colorada

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