Sushi Handrolls Go Seasonal at Boom Sushi

BY Channaly Oum TIMENovember 12, 2014 PRINT

As part of Japanese cuisine, it’s only natural that sushi take its cue from the seasons.

At Chelsea’s Boom Sushi, which opened earlier this fall, sushi takes the fast-food route while embracing local and sustainable practices.

On the menu are principally temaki—fresh sushi handrolls wrapped in crispy seaweed.

Chef Edwyn Ferrari, a veteran of Nobu and Del Posto, has created seasonal temaki in different versions, like soft shell crab with wasabi cream; and seared scallops with scallion and yuzu kosho (a paste made of yuzu peel, chili pepper, and salt).

Vegetarians are not left out with seasonal options like Brussels sprouts with yuzu cream and green apple; and charred asparagus (with lemon cream and sesame). A vegetarian temaki is $5; a regular roll is $6.

Boom Sushi
139 Eighth Ave.

Channaly Oum
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