White Wasabi is a sushi restaurant in Long Beach. Apart from the exposed air ducts that zigzag the ceiling, there's nothing distinctive here, except maybe the blackboard that wraps itself above the bar like a headband. To give a sense of immediacy, the staff have scribbled the entire menu on it in chalk. But when you flip through the printed menu, you realize White Wasabi isn’t like the last place you ordered a California roll bento box. The first thing that pops out is the sushi roll called the “Prosciutto,” which promises salami, goat cheese and a length of shrimp tempura, the whole thing wrapped around prosciutto, and then deep fried. Then you learn the list of “special sashimi” is not, in fact, sashimi, but crudo, the Italian way to eat raw fish that involves marinades, elaborate garnishes and sauce—really, really good sauce. When you order the first item listed in this category, you’re served eight caviar-topped salmon slices swimming in a sea of a frothy, thick, peanut butter-colored concoction chef Rain Pantana calls “Wasachio Sauce.” You take your fish, carefully fold it over the caviar like a taco, then drag it through the creamy liquid, and when you’ve exhausted all of your salmon, you ask for a spoon to scoop up the rest. You take a wild guess from that name that the rich, tangy, almost nutty emulsion must have been made with wasabi and pistachio . . . or something like that.