Located in South Beach, Blue Ribbon Sushi Bar & Grill serves a menu packed with traditional vegetable rolls that can be difficult to find amid Miami Beach's cacophony of sushi spots. One roll is loaded with threads of loamy enoki mushrooms. Another wraps rice and seaweed paper around crunchy matchsticks of burdock root that taste like a hybrid of jícama and sweet potato. The best contain the slightly slimy yet nutty fermented soybean called natto. Meanwhile, each day, a printed menu insert lists the special and seasonal varieties of fish on hand. Only a few other places in the city offer many of the species you'll find at Blue Ribbon. There's a proclivity for silver-skinned fish, which in America are often overlooked because of their sometimes fishy flavor profiles. More important is this place's vast, evolving nigiri and sashimi offerings, which could be a gateway for legions of diners to move beyond tuna, salmon, and shrimp.