Super Sushi (Needs finish)

     A poem in progress
 
A recipe in Sanskrit,
found in menus from the Hindu Kushi,
served with papadums, appams and puris:
Tuna Vindalushi.
 
Brunswicks (several) and one Braunschweig
claim the fame of this burgooshi:
rabbit, squirr'l with yellowtail
combine in classic Brunswick Stewshi.
 
Chicken -- cheese'd 'n' octopi'd – 
served Edo-style (chirashizushi) --
i.e., raw, atop a bowl of rice...?
Nice! Chicken Cordon Bleushi.
 
Dry-cured pork hams bundled
in fermented rice...? That's Andalushi!
(Served by sushi maestro Juan E. Cash, 
it's called "A Boy Named Sueshi.")
 
Eggplant -- mashed, then mixed
with olive oil, wasabi, orange juiceshi,
plus a dash of Kirin -- spread on babka rusks:
Babka Ghanoujshi.
 
Far out in the outback,
barbie'd wallaby 'n' kangarooshi's
dipped in sake, then consumed
with chopsticks. Crikey! Didg'ridooshi!
 
Gone for good those golden days 
folks tuned -- and swooned -- to I Love Lushi.
Desi's fave...? Havana rolls –
black beans in kombu: Babalooshi!
 
Having, just last Sunday,
stuff'd your face with Mama's Charlotte Russhi, 
why not feast, for fun, 
on Chocolate Squares Of The Hypotenushi...?
 
"I shall get you," cries, from Oz, 
one wicked witch, "and Toto, tooshi!"
"Honey, don't -- at least, give pause,"
says Dot, ''til you've tried Honeydewshi."
 
Join together claret, pigs' ears,
cocks' combs, sav'ry spice (who knewshi...?),
shoyu, kani kama, saba --
and wasabi rice: Ragoutshi!
 
Kombu, cream, crustacea –
combined in so-called Oyster Stewshi --
at their most ambrosial
when served by sous(shi) chef Belushi.
 
Lard a lay'r o' nougat
with fried tofu. Voila: Charleston Chewshi -- 
served with Jax, the favor'd food
o' Dubya Bushi -- what a douche, he!
 
Madeleines in ocha...?
A La Recherche du Temps Perdushi,
served in demitasse (sans rice)
by sushi master Marcel Proushi.
 
N
O
P
Q
R
S
T
U
V
 
Whole hogs, slaughtered then well-dress'd
(they do it best in Tuscalooshi):
pit-cooked, grill'd, rotisseried –
you'll love their Southern Barbecueshi.
 
X
Y
Z