As I munched through it I realised how the roll perfectly balances the sweet, savoury, zingy and spicy flavours in one bite. The Spicy Mango Roll has been a best seller ever since the launch. The flavours mesmerise with freshness and deep forest richness of the side sauce of creamy teriyaki shiitake served with the Mighty Mushroom Roll.
Their other rice option – the Forbidden black rice contains 18 amino acids, is loaded with anthocyanins, antioxidants, zinc, iron and carotene. These rolls are more nutritionally dense than the typical Japanese sushi. The colourful blend of red, short grain brown and black rice, nutritionally enhanced with rye berries and pearl barley is high in fiber and protein along with iron and a rainbow of B-Vitamins. They recommend their six grain rice for it. My taste buds revelled in the enoki, shiitake, tofu and micro arugula wrapped in a customised whole-grain rice blend in their Mighty Mushroom Roll. Everyone has a different palate and therefore may enjoy a different piece.” Tali suggests: “Try our entire menu at some point. In March, I had cauliflower with red beet sauce nigiri, in the fall sweet potato or pumpkin grace the vegan sushi. The Roll and the Piece of the Month are reflections of these changing clocks of nature. The farmers produce is the focal inspiration for the recipes and the seasonal specials rotate as the veggies and mushrooms grow on the farms, in the fields and forests in the region. Tali wrote me that they look for “v endors and farmers that strive to maintain a healthy ecosystem”. Most of the ingredients are sourced locally from the Union Square farmers market and sustainable New York Growers. Most of us foodies, who love sushi, adore the premium ingredients used in its preparation, whether atop a nigiri or rolled inside a maki roll or wrapped in a cone of crispy seaweed. Aware of these expectations, this concept stretches far “beyond sushi” – offering a variety of healthier whole-grain rice options and seasonally changing vegan toppings, fillings and sides. The Vaknins stroke the golden vein when digging into the potential of plant-based sushi, saying: “We were looking for an innovative way to incorporate a vegetarian option to our sushi station that was more ground-breaking than the standard white rice, cucumber and avocado rolls.” Prior to trying their rolls and nigiris my experience with fish or seafood-free sushi lead to questions like – why bother? Some over crafted contemporary sushis with cream cheese, marinated cucumber or egg omelette, pander rather to unsophisticated palates, not to someone who has eaten at best sushi bars in Tokyo.
Leading a highly successful catering business, the team was encouraged by savvy clients to expand to a real brick business. The first Beyond Sushi branch opened in July 2012 in Manhattan. Creating a truly satisfying and tasty “green roll” was a tremendous success for the founding husband and wife duo Guy and Tali Vaknin, the chef and director of Beyond Sushi with Moroccan-Israeli roots. Luckily, there are other superb and wholesome fish-free options creatively brought to perfection by Beyond Sushi in New York. Widen your appetite and open your taste buds to new flavours The alert chimes loud today and we should be concerned about the fish bodies being polluted with heavy metals like mercury. For the sake of sustainability and health we must limit our consumption of seafood.
With more fish almost extinct, responsively, we should lower the gears of our too frequent indulgence. In an accelerated pace the global waters are being depleted. There is a limit to what the oceans can provide. That spicy tuna on a crispy rice what an idea! But, we cannot eat fish daily. Most sushi lovers’ knees crumble at the sushi counter just looking at a lusciously fat slice of o-toro or a shimmering morsel of Spanish mackerel on a moist rice bun. The idea of vegan sushi may electrify our conventional view of the Japanese seafood and rice bun slipped decadently in one mouthful deep into our bellies filled with desire. A slice of cucumber on sushi rice would not excite most foodies, but there is much more plant-based bounty that can chase your taste buds in vegan sushi.
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