Sushi Maki Launches New Menu: We Get a First Bite (Photos)
The lemon drop: hamachi, cucumber, lemon, and sugarcane soy.
Photos by Carla Torres
Sushi Maki has been around for 13 years. Now the environmentally conscious restaurant chain is rolling out a new menu.
Last night, Short Order attended a tasting party showcasing Sushi Maki's novel eats. Pictures of everything we sampled are after the jump.
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Sushi Maki's new menu showcases sustainable seafood. The restaurant is certified by the Marine Stewardship Council, which means its fish is sourced from fisheries that promote responsible harvesting habits.
"It was an extremely enduring and difficult process, but to go in this direction of total sustainability was mandatory for us to get MSC certification," owner Abe Ng says.
The spicy tuna crispy rice is exactly that: tuna and crispy rice ($8.50).
The pork belly summer rolls -- featuring rice noodles, carrots, basil, and pork belly -- are served with hoisin-peanut sauce.
The spicy Pika veggie crunch combines asparagus, sweet potato, and onion wrapped in soy paper and dolloped with locally made Pika sauce ($8.50).
The Peking duck roll melds roast duck with cucumber and hoisin sauce in a soy-based wrap. It's topped with sour cream ($13).
The Thai steak noodle salad with sesame vinaigrette is a great lunch option ($14).
Never thought you'd see French fries at a sushi restaurant? Think again. They're served alongside pork belly sliders ($10).
The red dragon reloaded roll is packed with shrimp tempura, spicy tuna, avocado, and mayonnaise ($15).
The lobster Cobb salad includes Argentine baby scallops and wasabi ranch ($18).
The Kobe beef and scallop sliders are served with kimchee spicy mayo ($16).
The bacon fried rice -- with bacon, egg, pineapple, onion, and jasmine rice -- is one helluva dish ($6).
Follow Carla on Twitter @ohcarlucha
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