Fusian makes sushi your way

A version of this article was originally published September 15, 2012 on Dayton Local.

As much as I appreciate the fine art of sushi making, I’ve always wanted to have more control over what goes in the roll. Often a sushi roll will sound appetizing until maybe the last ingredient, and then I’ll have to pick something else entirely rather than modify the contents. Sushi chefs as a rule don’t cater to special requests or allow substitutions in the same way you wouldn’t ask the large-scale artist Chuck Close to paint a portrait on a postcard.

Located near the University of Dayton (and other Dayton-area locations), Fusian rewrites the rules regarding sushi by creating a restaurant where customers can build a sushi roll from the sea weed up. Options include traditional ingredients like crab and avocado, as well as new innovations like their rotating ingredient of the month (in August 2012 it was summer squash grown in Brookville, Ohio). I’m a big fan of adding jalapeño to sushi because it adds a kick and crunch at the same time and without Fusian, I would have never tried it.

When you walk up to the counter, you first select the base of the sushi, either sea weed or soy wrap. Next you get to fill the roll with veggies and fish or tofu and they put it through the slicer. Top the roll with any sauce or combination of sauces that you want and you’re good to go! With literally thousands of combinations, you never have to have the same roll twice and each visit to Fusian can be an entirely new flavor adventure if you want it to be. I don’t think I could ever get tired of this place.

If you’re in the mood for a sushi experience that’s both fun and interactive in a relaxed, casual setting, Fusian is the place for you. Check out their website for Dayton-area locations.