Raw Fish on the Plains

“There’s nothing wrong with raw fish,” declares Megan Macdonald, sushi chef and co-owner of Sushiro Sushi and Noodle Bar. “A lot of people on the prairies hate seafood because they never get food fresh fish.” So Megan has made it her mission to produce quality sushi for her community. “Getting fish is the hardest and most expensive part of our business. We don’t have all-you-can-eat, but our prices are affordable and everyone seems to like our portions.” Megan was trained in Japanese suisine at a sushi bar in the Cayman Islands, where she and partner Todd Gronsdahl lived for two years.
“The first six weeks were the hardest — I learned how to prepare octopus, shrimp and the techniques for cutting sushi and sashimi.” Returning to Saskatoon last May, Megan and Todd opened Sushiro Sushi. They set up in a cafe owned by Todd’s mother, and operate nights when the cafe is closed. While Megan orders and prepares the food, Todd does the day-to-day management. The most important lesson they have learned is to stay true to themselves. “Businesses fail because they change their vision to suit what they think will sell,” says Todd. “Our goal is to move into a new space, get licensed and create something that suits us.”

- Christopher Pollon
REALM summer 2001