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Beyond Sushi's Spicy Mang roll with black rice, mango, avocado and cucumber, and topped with a puree of cabbage, carrot and toasted cayenne. ($6.50)
Beyond Sushi's Sweet Tree roll with six-grain rice, sweet potato and avocado, and topped with alfalfa sprouts. ($6.50)
Beyond Sushi's Mighty Mushroom roll with six-grain rice, enoki mushrooms, shiitake mushrooms and baked tofu, and topped with micro arugula. ($6.50)
Beyond Sushi's Nutty Buddy rice-paper wrap with buckwheat noodles, carrots, avocado, baked tofu, romaine lettuce, crushed peanuts, cilantro and jalapeño peanut butter. ($5)
Take whatever you thought of vegetarian sushi (for us, it’s bland asparagus and the occasional weird pickled substance) and forget it: There’s a new avocado roll in town.
Beyond Sushi is the all-natural brainchild of former Hell’s Kitchen finalist Guy Vaknin. In an East Village storefront that seats about a dozen (perfect for a laid-back lunch or dinner), he and his team whip up a selection of nine different rolls ($6.50 each), seven single pieces ($1 each), three rice-paper wraps ($5 each) and three rice-bed salads ($8.50 each)--all of which are vegan, gluten-free and pregnancy-safe.
We first tried the spot’s most popular roll (and incidentally our favorite in the end): the Spicy Mang. A zesty puree of cabbage, carrots and toasted cayenne tops black rice, mango, avocado and cucumber--and is honestly almost filling enough on its own. There are milder flavors in the mix, too, like the Sweet Tree roll made with six-grain rice, sweet potato and avocado and topped with sprouts.
But as genuinely delicious as the permanent menu is, it’s the roll-of-the-month special that will make us regulars. Currently, it’s a combination of broccolini, Swiss chard, beets and mango that will have you seriously doubting that tired yellowtail-and-scallion situation.
229 E. 14th St. (between First and Second aves.); 646-861-2889 or beyondsushinyc.com
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