Sticks’n’Sushi are making the most of nature’s offering this season, with their entirely plant-based new menu specials, celebrating the fresh flavours of long-awaited Spring.
The food specials include a gorgeous selection of three Yasai Temaki to tantalise the taste buds with crispy nori seaweed and sushi rice topped with Grilled red pepper, chilli dip & daikon cress (Aka Piman); Seared aubergine, fermented green chilli & yuzu (Nasu Aburi) and Avocado, yuzu-kosho, soya sesame & tsume (Abocado).
Why not finish with the refreshing Sakoura Sour speciality cocktail? Made with Bombay Sapphire, Nambu Bijin sake, Moose Sour Cherry and shaken with aquafaba, yuzu & lemon, it’s the perfect tipple as the weather begins to warm.
The Eringi Carpaccio is made with oyster mushroom, crisp sweet potato, chives, miso, shiso, truffle oil and ponzu and enjoy the delicious MATR Chilli made with MATR Fungi food, chilli dip, teriyaki and spring onions. Danish meat replacement company, MATR, share Sticks’n’Sushi’s Nordic roots and ethos, with deep roots in Danish gastronomy – packed full of flavour, with none of the meat.
Available from 14th March for six weeks, the new Spring specials can be enjoyed at all ten UK Sticks’n’Sushi restaurants, including the newly opened White City restaurant at Westfield London, providing the perfect backdrop for a relaxed meal, individually designed with a welcoming combination of Danish Hygge and Japanese minimalism.
Find out more here – Sticks’n’Sushi