What I Got: “Salmon” Avocado Roll, Eggplant Unagi Sushi, Chili Noodles, “Tuna” Sushi, Charred Avocado Roll, Ube Cashew Cheesecake

Price: $$$

Location: NYC

Review:

Beyond sushi is a 100% vegan sushi restaurant.  Their menu includes a variety of items such as “raw fish” sushi and rolls, vegetable based rolls, noodle bowls, rice bowls, dumplings, baos, and even desserts such as cheesecake.  Everything is expertly crafted to be nearly identical to its non-plant based counterpart.  It is so convincing you may forget you are not eating the real thing.  Although the prices are a bit high, especially for the smaller portion size, Beyond Sushi makes one of a kind dishes that you can’t find just anywhere.  Their food is worth a try whether you are vegan, want to eat a more sustainable meal, or are just curious.  Everything I have tried is delicious!

“Salmon” Avocado Roll – The “Salmon” Avocado Roll includes white rice, “salmon”, avocado, and seaweed roe.  Salmon avocado rolls are my go-to dish at sushi restaurants.  Beyond Sushi did not disappoint with their vegan alternative.  The vegan salmon had an identical texture to raw salmon with a smooth bite that melts in your mouth.  The seaweed roe looks just like fish roe and lightly pops in your mouth in the same way.  Alone, the “salmon’s” fishy flavor is very subtle, but the seaweed wrapped around it and the seaweed roe add the perfect amount of fishy flavor.  The avocado is creamy and beautifully compliments the “salmon”.  This “Salmon” Avocado Roll easily rivals a traditional roll!

“Tuna” Sushi – The “Tuna” Sushi includes white rice, lemon, wakame, scallions, black truffle caviar, and smoked pepper sauce.  This is one of the most delicious pieces of sushi I have ever eaten, plant-based or not!  The plant-based tuna has a gorgeously smooth bite just like real tuna.  It is slightly less fishy, but the wakame seaweed lends more fishy flavor to the sushi.  The lemon and the smoked pepper sauce is what makes the sushi truly special.  The sauce is creamy with a smoky, spicy, paprika-like flavor.  The thinly sliced sliver of lemon cuts through the rich, spicy sauce with its citrusy flavor.  This explosion of flavors is balanced by the subtly sweet, floral white rice and refreshing “tuna”.  The fresh scallions and earthy black truffle caviar top it all off creating a complex harmony of incredible flavors in one bite.  This “Tuna” Sushi is worth trying whether you are vegan or not.  It is a party of flavors in your mouth.

Chili Noodles – The chili noodles include ramen noodles, dark soy sauce, chili oil, a sunny side “egg”, fried garlic, toasted peanuts, and scallions.  I know what you are thinking: “A vegan sunny side egg?”.  Yes, a vegan egg, and it is so convincing it blew my mind!  The egg yolk really pops and oozes just like egg yolk, with an identical texture.  It does not taste exactly like egg yolk, but it has a very similar rich, savory flavor profile that is very enjoyable.  The yolk coats the perfectly cooked noodles with its gooey, umami goodness.  The white of the “egg” has a texture and flavor just like egg whites; it is just slightly thicker than your typical thin layer of egg white. The sauce perfectly compliments the egg with its blend of salty, savory soy sauce, and spicy chili oil.  The fried garlic adds a great crispy texture and savoriness while the peanuts are crunchy and nutty.  The scallions are fresh and crisp with a sharp flavor that cuts through the richness and saltiness of the dish.  These chili noodles are the perfect hearty and warm dish for fall and winter weather.  They definitely rival any non-plant-based option.

Eggplant Unagi Sushi – The Eggplant Unagi Sushi includes white rice, scallions, wakame, white sesame, seaweed caviar, and ponzu sauce.  Unagi is a freshwater eel coated in a glossy, sweet soy sauce.  The eggplant was the perfect texture to emulate the tender, juicy eel.  It is coated in the same sauce giving it the same amazing flavor as well.  The white rice compliments and soaks up the delicious sauce.  The wakame and seaweed caviar add an excellent fishy flavor.  The scallions and white sesame bring a depth to the sushi with their nutty and savory flavors.  I will admit, I do prefer real unagi because nothing can compare to the rich, fatty freshwater eel.  The Eggplant Unagi is certainly very close in texture, flavor and deliciousness.

Charred Avocado Roll – The Charred Avocado Roll includes white rice, jackfruit crab, cucumber, charred avocado, and black truffle caviar.   The jackfruit crab has a similar texture to crab.  It is slightly less moist and sweet than real or imitation crab, but it was quite good.  The creamy avocado and crisp, refreshing cucumber complimented the jackfruit crab and gave it that light California roll flavor profile.  The black truffle caviar emulates fish roe perfectly and adds a hint of earthy flavor.  This roll is as close as you will get to a vegan California roll.

Ube Cashew Cheesecake – The Ube Cashew Cheesecake is an ube flavored cashew based cheesecake with a ginger cookie crust, hot chocolate fudge, ginger cookie streusel, and fresh mint. Vegan cheesecake can be hard to come by and even harder to make, so I had to try out Beyond Sushi’s Ube Cashew Cheesecake.  It has a wonderful creamy cheesecake texture that is slightly on the denser side (which sometimes I prefer). It melts beautifully in your mouth.  It has the tangy cheesecake flavor that makes cheesecake so delicious with a hint of sweet, nutty ube flavor.  Often I want desserts to have a strong ube flavor, but for this cheesecake the amount of flavor is perfect since it’s best for the pure cheesecake flavor to shine through over any flavoring.  The ginger cookie crust and streusel compliments the base of the cheesecake.  The chocolate fudge adds the perfect rich and sweet flavor.  Vegan and lactose intolerant cheesecake lovers, this one’s for you.