Seattle Restaurant Kent’s Mexican Sushi Specializes in a Unique Sinaloa Dish | Eater Seattle

"At the Kent strip-mall location, I stepped into a cavernous room that feels like a slice of Sinaloa: the window sports a tomato-with-chopsticks logo adapted from the Culiacán Tomateros, jarritos of fresh juice and tequila crowd the tables, and on Wednesdays the sushi roll special turns a steady stream into a mob. Run by Anayancy Reyes with her sister and mother, the menu centers on Sinaloa-style Mexican sushi — thick, panko-breaded logs deep-fried and sauced rather than Edo-style nigiri — served with shredded carrots, a roasted chilegüerito sprinkled with Tajín, and house-made chipotle mayonnaise and salsa negra; prices run about $15 per roll (and $9.99 on Wednesdays). Signature rolls include the bombazo (imitation crab, cooked shrimp, cream cheese, avocado with surimi salad on top), the Cielo Mar y Tierra (chicken, imitation crab and shrimp, carne asada, and cream cheese), and the encamaronado (imitation crab, cooked shrimp, cream cheese, avocado, with fried shrimp piled on top). Reyes stresses “Nothing is raw” to reassure wary customers, and the kitchen also offers aguachile, ceviche, shrimp empanadas, tilapia tacos and seafood platters; diners can expect micheladas (including an “especial” with Clamato, shrimp broth, Tajín, salt, lime, salsa negra, shrimp and tamarind candy) and no wasabi or ginger — instead Tapatío and Salsa Huichol are offered. Service is not fast-food quick — items are rolled and fried to order — and Sundays feature live banda/ranchera/corridos and hand-painted Sinaloan sayings on the walls, all adding to the place’s homey, celebratory vibe that keeps Sinaloans coming back." - Naomi Tomky