A New Month, A New Roll: The September Special

September is a time of goodbye. Goodbye to summer and goodbye to the August Roll and Piece of the Month here at Beyond Sushi. The August ROTM became one of my favorites. How could you go wrong with sundried tomatoes, braised fennel, avocado, butternut squash puree and a cashew pesto sauce? You couldn’t. Fortunately, September is also a time of hellos. Hello to autumn and hello to the September special which is sure to ease the transition. Both the roll and piece have three ingredients in common: sweet peaches, celery and whiskey marinated mustard seeds.

The September Roll of the Month will include: black rice, dijon-crusted roasted celery root, sweet peach, English cucumber, topped with a blend of red cabbage, cilantro and celery and finished with celery root puree and whiskey marinated mustard seeds.

The September Piece of the Month will include: black rice, sweet peach with celery root puree and whiskey marinated mustard seeds.


Be sure to stop in at one of our two locations within the next 30 days to get a taste of our monthly specials. If you can’t make it into the store, no worries. We recently launched our website’s online ordering. Don’t miss this promo!

online ordering



a colorful, tasty and vegan kind of job

UntitledOne week ago, I had a week and a half under my Brooklyn belt and no source of income. Within this short time, I had ventured to IKEA twice, had applied to about 25 jobs and had interviewed for two positions. One of those interviews was at Beyond Sushi in the city. At the interview, I was assigned a bit of menu homework – the sauce list. I memorized it, but I wanted some sushi-making experience instead of going into training the next day with zero knowledge of the process. Oh, it wasn’t a sushi chef position, but I still wanted an idea of how it worked.

On Friday, I walked to Whole Foods in search of nori, rice vinegar, sugar, rice and vegetables. Katie and I gave it a go that night, and it was delicious and pretty. I didn’t have a sushi mat to roll it, so I used this hand towel technique instead. The roll wasn’t as tight as it would have been with the mat – it definitely wasn’t as neat as the sushi chef pros at Beyond Sushi – but it worked.


This recipe was helpful when making the sushi rice. On the inside of the roll, I used cucumber, carrots, avocado and red bell pepper. I topped with sliced avocado which was my poor attempt to resemble the restaurant’s Pickle Me roll.





I woke up the next morning with a bit more sushi experience and an eagerness for the training. If it went well, the job would be mine. Apparently, it didn’t go too terribly because I walked out of there a member of the Beyond Sushi team as a sales associate! I take orders, process payments and delivery orders, sauce the rolls, pack or plate the orders, serve and bus tables along with a thousand other little details and tasks that must get done for the ship to sail smoothly. Yesterday was my first full day on my own. I’m still learning. The pic below are two rolls that I sauced to eat while on break. So, as you can see, the sauce dots aren’t top notch. Again, I’m learning. Good thing the dot mishaps didn’t change the flavor though.


I absolutely love this job and atmosphere. Everything I’ve tasted so far is seriously mind blowing. All of the senses are engaged. It looks beautiful, the textures from the various veggies are nice and ultimately the flavors are incredible. The sauces on top give it a lovely touch as well.

Below is the snapchat I took as I walked out of the restaurant as a hired gal. Tears of joy soon followed as I called my parents to tell them the glorious news. Thank the Good Lord.


If you’re in the city anytime soon, seriously come visit me at Beyond Sushi. YAY.