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.
139 Eighth Ave.