Nare Sushi

Authentic Japanese restaurant, 875 3rd Ave, Lower Level, ATTO SUSHI, 875 3rd Ave, New York, NY

VeganScore 70 · 5 vegan main dishes

Menu

Mains

• Avocado with Cucumber Roll Vegan
• Kappa Roll Vegan
• Kanpyo Roll Vegan
• Ume Shiso Roll Vegan
• Oshinko Roll Vegan
• Tuna Roll
• Spicy Tuna Roll
• California Roll
• Boston Roll
• Tuna with Avocado Roll
• Tuna with Cucumber Roll
• Eel with Avocado Roll
• Salmon Roll
• Spicy Salmon Roll
• Salmon with Avocado Roll
• Salmon with Cucumber Roll
• Yellowtail with Scallion Roll
• Yellowtail with Jalapeño Roll
• Eel with Cucumber Roll
• Golden Forest Roll — Salmon, cream cheese and cucumber deep-fried with tempura batter
• Spicy Scallop Roll
• Edomae Futomaki — Japanese traditional roll. Tamago, eel, pickles, kanpyo and tobiko rolled with special seaweed
• Ebi Tempura Roll — Shrimp tempura with Japanese mayo, eel sauce and sesame seeds on the top
• Dragon Roll — Broiled eel, cucumber, tobiko and tempura flakes. Thinly sliced avocado on the top with eel sauce
• Rainbow Roll — Variety of sashimi on California roll
• Premium California Roll — Steamed snow crab, avocado, cucumber and Japanese mayo with tobiko on the top
• Spider Roll — Deep fried soft shell crab, cucumber and greens with Japanese mayo. Tobiko on the top
• Lobster Roll — Lobster tempura and greens with Japanese mayo. Tobiko and eel sauce on the top
• Nare Roll — Tuna, avocado, cucumber and tobiko rolled with kombu paper. Spicy mayo on the top
• Negi Toro Roll — Scallion with O-Toro
• Salmon Mille-feuille — Layered spicy salmon, seared salmon, avocado, jalapeño and sushi rice. Topped with tobiko and eel sauce
• Inaniwa Udon — Inaniwa wheat flour noodles (slightly thin udon) in Western Japanese-style broth. Topped with fish cake, nameko mushroom, grated daikon, chopped scallions, seasoned okra, tempura flakes and roasted sesame seeds

Starters

• Misoshiru — Signature miso soup made with home-blended miso paste. Topped with organic tofu, chopped scallions and mixed seaweed Vegan
• Akadashi — Premium dark miso soup made with sakura miso and saikyo miso. Served with tofu, nameko mushroom and chopped mitsuba Vegan
• Truffle Garden Salad — Grated fresh winter truffle mixed with seasonal vegetables, organic mesclun and microgreens. Served with umami dressing on the side Vegan
• House Salad — Organic mesclun topped with sliced cucumber, cherry tomatoes and shredded carrots. Served with house dressing on the side Vegan
• Avocado Salad — Organic mesclun topped with ripe avocado, sliced cucumber, cherry tomatoes and microgreens. Served with house dressing on the side Vegan
• Citrus Cured Shima Aji — Sliced striped jack cured with seasonal citrus. Topped with condensed ponzu sauce
• Ceviche — Assorted seafood dressed with homemade vinaigrette. Topped with Japanese ginger and tobiko
• Uni Ikura with Tofu — Fresh sea urchin and lightly salted salmon roe on silken tofu. Topped with Tosa soy sauce and seaweed flakes
• Hirame Kyuri — Thinly sliced fluke wrapped around julienned cucumber. Topped with grated cucumber sauce and microgreens
• Tuna Avocado — Dice-cut tuna and avocado dressed with savory sesame soy sauce
• Yellowtail Carpaccio — Thinly sliced yellowtail topped with microgreens and sliced jalapeno. Homemade ponzu sauce and extra virgin oil on the top
• Toro Tartar — Fine-chopped fatty tuna, pickled daikon and scallion on sliced avocado. Topped with tobiko and microgreens. Served with zesty wasabi soy sauce
• Hamasui — Steamed cherrystone clams with bonito flakes-based clear soup. Topped with chopped mitsuba leaves and sliced yuzu
• Lobster Miso Soup — Live-fresh lobster head and legs made with our signature miso soup. Topped with chopped Tokyo scallion and Japanese pepper
• Seared Scallop Salad — Lightly seared fresh scallop marinated in white soy sauce and jalapeno on organic mesclun and microgreens. Topped with dried truffle zest. Served with umami dressing on the side

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