Off the Hook. Yep, Central Oregon is undeniably landlocked. There are no docks, no tides, no anglers staring pensively out to sea. And yet, defying all expectations, sushi is flourishing in the high desert thanks to a motley crew of fish whisperers and flavor explorers who refuse to let geography define greatness.

Before we start, let’s clear up some confusion about sushi: It’s not simply raw fish. Sushi begins where plain rice ends, with vinegar and precision, whether shaped into hand-pressed nigiri, wrapped around fillings in a roll or anchoring a chef’s wildest ideas. Technically, those beautiful slices of raw seafood known as sashimi aren’t sushi at all (there’s no rice in sight), but that doesn’t stop us from giving it the love it deserves.

The Catch is In at Sebastian’s

The most crucial ingredient in sushi isn’t fish. It’s trust. You have to know that everything you’re eating has been handled with care, precision and zero shortcuts. Founded in 2021 by Sebastian Galletti, Sebastian’s Seafood & Specialty Market at The Grove in NorthWest Crossing sources fish directly from his family’s seafood distribution business in California, ensuring Central Oregon gets nothing but the best.

The Sebastian’s seafood case brims with fresh catches, including buttery salmon and ruby-hued yellowfin plus rotating stars such as Chilean sea bass and Hawaiian bigeye tuna. While availability shifts with the tides, every fish is handpicked by people who take seafood personally. Ambitious home sushi enthusiasts can even snag a perfectly rectangular saku block of tuna, ensuring beautifully geometric slices land on the plate. Friendly fishmongers are also happy to answer questions or track down special requests.

While seafood is the showstopper, Sebastian’s shelves are packed with must-haves for a proper sushi night: nori sheets, sushi rice, premium soy sauces, togarashi spice blends and chili crunch oil for an extra kick. As Galletti joked, “The only thing missing is the rice maker.”

Raw Talent at Kusshi & Kanpai 

Sashimi may not check the official sushi box, but Kusshi is far too busy crafting beautiful plates to argue semantics. In Japanese, the word kusshi translates to “precious,” a deliberate nod to the deep respect chefs Ian Skomski and Marcus Mitchell have for the ocean’s bounty. Their evolving menu at its location tucked off of Century Drive, confidently explores Nikkei cuisine and its inspired union of Japanese precision and punchy Peruvian flavors.

“Our dishes feel accessible even if you’re new to sashimi,” Skomski explained. “It’s not just a slab of raw fish, we surround it with bright sauces and exciting flavors that didn’t exist in Bend until now.” 

Take the Tuna Tiradito, with delicate slices of Hawaiian tuna swimming in a fruity-spicy aji amarillo sauce that practically begs diners to consider drinking directly from the bowl. Or the Causa Limeña that reimagines Peru’s mashed potato dish as a neatly stacked one-bite wonder topped with tuna, avocado purée and a salty hit of tobiko (flying fish roe). Even Hokkaido scallops get special treatment with delightfully acidic Leche de Tigre sauce and Peruvian salsa. See our original article on Chef Ian Skomski from 2017.

Longtime locals know Kanpai as the place that started Bend’s love affair with sushi. Its standout nigiri, hand-pressed mounds of rice topped with a perfect slice of fresh fish, features classics such as maguro (bluefin tuna) and uni (sea urchin), as well as inventive specialties like Sunrise, featuring tuna crowned with tobiko and luxurious quail egg yolk. 

Ryoshi Sushi & Izakaya

At Ryoshi Sushi & Izakaya, the izakaya part is less about late-night revelry and more about the joyful chaos of passing plates, swapping stories and not caring about who double-dipped. It’s the kind of place where local chefs gather after their shifts to sip sake and share fresh-off-the-blade sashimi.

Here, rice is treated with reverence, crafted exclusively by the sushi chef to achieve a perfect texture and balance, subtly vinegared, slightly sweet, structured yet soft enough to hold everything together. Great rice may not win awards, but it’s the quiet hero of every great sushi roll.

The daily specials at Ryoshi showcase seasonal fish flown in from Japan. Those seeking adventure can opt for omakase, a multicourse meal left entirely to the sushi chef’s imagination. There are also dependable sides like garlic edamame, tangy seaweed salad and comforting miso soup to round things out.

But it’s the rolls that bring everyone to the table.

Sushi rolls come in two main varieties: maki (seaweed wrapped neatly on the outside) and uramaki (an inside-out approach that hides the seaweed beneath perfectly sticky rice). Within these humble parameters lies limitless creative potential. Ryoshi’s signature roll exemplifies controlled elegance with salmon, avocado, tiny beads of masago (capelin fish roe) and rice neatly pressed into a compact and deceptively simple rectangle. A thin slice of torched salmon and a sliver of jalapeño take it from subtle to sublime.

While the Ryoshi Roll plays with form, the Sunset Roll plays with crunch. Sushi rice is fried into crispy, golden slabs and piled high with spicy tuna, creamy avocado, tempura flakes and masago. The aptly named Dynamite Roll dares to combine tempura shrimp, smoky grilled eel and…yes… melted cheese. “People see cheese on a sushi roll and hesitate,” said manager Yuki Li. “But one bite, and they get it.”

Fresh Off The Truck with NorthFresh Sushi

What started as a cooler and a picnic table is now a no-frills sushi empire. Jeff Berneski launched NorthFresh Sushi inside a small cafe in Silverton, eventually trading counter space for food trucks across Central Oregon and, most recently, a brick-and-mortar sushi bar inside Redmond’s Blacksmith Public House. Trained in kitchens rather than culinary school, Berneski learned the ropes from a sushi chef who took a chance on him. He’s been honoring that mentorship ever since.

NorthFresh built its reputation on sourcing the best possible seafood. Fish is flown in almost daily, like buttery Ora King salmon and ruby-red bigeye tuna from Oahu’s North Shore, and that quality shows up across the menu. The Ghost Pepper Kimchi Poke bowl is a local rite of passage, layered with fresh tuna, sesame oil, green onion, furikake and a no-joke dose of Mama O’s Super Spicy Kimchi paste. It’s not gentle, but it is glorious. The signature Hyper Drip roll takes a maximalist approach: seared Ora King salmon over avocado, cream cheese, real crab, jalapeño and finished with a rowdy mix of spicy, sweet and crunchy toppings.

Catch NorthFresh at The Bite in Tumalo, Midtown Yacht Club in Bend or inside Redmond’s Blacksmith Public House, under a glowing sign that says it all: Let the good times roll.

Grab Ingredients & Go Fishin’ at Home

• Ginger 101: Not a garnish or topping—just a reset button for your palate.
• Hands vs. Chopsticks: Nigiri gets a pass, rolls get the sticks—but it’s always your call.
• One and Done: Sushi is designed for one perfect bite. Don’t overthink it.
• Soy Sauce Strategy: A quick dip, fish-side first. No dunking, no drowning.