We’re pretty used to enjoying sushi in roll form. We’ve maybe even expanded our horizons with a sushi omakase experience at one point or another. But that doesn’t even begin to explore the extent of sushi creativity there is to enjoy, from sushi on a reimagined whiskey barrel to pizza or seacuterie.
Sushi is delicious and artistic, we already know that. But this National Sushi Day, you might just want to go a bit further and enjoy whimsy and creativity to an extent you may have previously not imagined was even possible.
Barrel Board Sushi
Barrel Board Sushi at The Flatiron Room in New York City.
At The Flatiron Room in New York City, the Barrel Board Sushi is a fun spin on a traditional sushi presentation, built upon the concept of whiskey aging. This board includes lump crab roll, hamachi & avocado roll, and assorted Nigiri, served on a board from a whiskey barrel. “Sushi is more than just food,” says Chef Jiho Kim.
“It’s really an art—it takes patience, precision, and a real feel for balance. Adding sushi to The Flatiron Room’s menu gives us a chance to share that craft with our guests in a new way. Just like our cocktails and spirits, it’s all about quality and intention. We wanted something that felt special but still approachable—something that fits right in with the vibe here.”
The Firebird Roll
The Firebird Roll at Harriet’s Rooftop at 1 Hotel Nashville.
At Harriet’s Rooftop at 1 Hotel Nashville, the Firebird Roll brings a southern twist to sushi, with buttermilk fried chicken, kimchi slaw, and a hit of house hot sauce. It’s crunchy and fiery—like Nashville hot chicken, rolled up and reimagined.
“The Firebird Roll is all about blending bold Southern flavors with the precision and freshness of sushi. It’s a playful way to honor Nashville’s fiery heritage while offering something unexpected and delicious for our guests,” said Chris Crary, Culinary Director at 1 Hotel Nashville.
Lady in Red Roll
Lady in Red Roll at AQUASAN in Juno Beach, Florida.
At AQUASAN in Juno Beach, Florida, they feature inventive Pan-Asian cuisine with tropical and Latin American influences.
“Growing up in South Florida, I was exposed to a fascinating array of tropical ingredients as a young cook, consequently providing inspiration in the recipes I would create over the years to come. At AQUASAN, we strive to have a sense of place and wow factor represented in each dish on the menu, in which this play on a traditional spider roll captures that essence. Our Lady in Red Roll consists of soft shell crab tempura layered with caramelized plantains and mango pico, topped with hamachi, and wrapped in a red soy crepe,” said Stephen Asprinio.
Coffee Cured Salmon Nigiri
Coffee Cured Salmon Nigiri at Across The Pond in Phoenix.
At Across The Pond in Phoenix, the Coffee Cured Salmon Nigiri undergoes an intricate curing process, enveloped in rich coffee grounds for 48 hours in-house. Each piece is dressed with a sprinkling of ancho chili flakes, which add a subtle heat that compliments the coffee’s robustness.
“Our Coffee-Cured Salmon is a labor of love! We start with premium Scottish salmon and cure it in-house for 48 hours with freshly ground coffee. It’s one that people are initially skeptical to try, but an instant hit. It’s become a favorite among those who know how to order it.” said Chef EJ Richan.
Rainforest Sushi Roll
Nori Asian’s Rainforest Sushi Roll at Hyatt Regency Grand Reserve Puerto Rico
Nori Asian’s Rainforest Sushi Roll at Hyatt Regency Grand Reserve Puerto Rico is a steak tempura roll with a Puerto Rican twist inspired by El Yunque — the only rainforest in the U.S. National Parks System, which towers over the beachfront resort.
“For our signature roll, we wanted to create a very different take on the famed California Roll, which is already an unconventional mix! The Rainforest Sushi Roll keeps the delicious avocado, crab and cream cheese components of the fan-favorite classic, while innovating with some uniquely Puerto Rican elements, like the steak and plantain — creating an entirely new overall flavor profile that evokes our Puerto Rican pride and flair!” said Chef Luis Quezada.
Sushi Pizza
Sushi Pizza at Hotel Fauchère in Milford, Pennsylvania.
This popular Sushi Pizza was a creation by Chef Michael Glatz at the historic Hotel Fauchère in Milford, Pennsylvania.
A tempura-crusted sushi rice “base” is topped with spicy mayo, premium ahi tuna cubes, and orange and green tobiko.
“Each bite has the perfect balance of crunch, spice, delicate sushi, and umami flavor.” said Steve Rosada of Milford Hospitality Group.
Seacuterie
Seacuterie at Proof of the Pudding in Atlanta.
Proof of the Pudding in Atlanta offers something exciting and different, even for the most seasoned of sushi lovers – it’s a sushi seacuterie!
This is a glistening ice wall with niches for premium sushi and sashimi. Small plates include purple sweet potato roll, rainbow roll, lobster tempura roll, spicy tuna roll, sake nigiri and Hamachi nigiri. An ice channel surround holds king crab, lobster and jumbo shrimp.
Sashimi Mexicano
Sashimi Mexicano from Toca Madera.
From Toca Madera, this sushi is presented in the shape of a rose – and made with ahi tuna, cucumber, avocado, pomegranate, chile de árbol, leche de tigre, for a dish that is just as delicious as it is beautiful.
“At Toca Madera, we love to push the boundaries of what a classic sushi dish can look like. The Sashimi Mexicano is like a love letter to the fusion of Japanese and Mexican ingredients, with unexpected flavors and a show-stopping presentation,” said Executive Chef Dan Rossi.
