To mark International Sushi Day, the article rounds up standout, offbeat sushi creations across Israel, from Kiryat Shmona and Zikhron Yaakov to Tel Aviv, Jerusalem, and Eilat. The common thread is not authenticity but inventive combinations, strong textures, and bold flavors, with prices listed for each dish and several venues noting their branch locations.
At Udiz in Kfar Giladi, the “Mai Mai” roll costs 54 shekels and mixes pecan, sweet potato, avocado, basil, chives, beet carpaccio, tahini, Roquefort, and black sesame. The restaurant says its sushi nights run on Mondays, Tuesdays, and Thursdays, but visitors should check its Facebook page first because of the security situation in the north. In Zikhron Yaakov, Uma Sushi’s “Ya Omri” roll, priced at 62 shekels, combines zucchini tempura, avocado, sweet potato, fish-fatoush salad, cucumbers, coriander, scallions, chili, peanuts, and miso.
Mina Tomei, with branches nationwide, offers the 52-shekel Midori Horenso, an avocado-wrapped roll with fried spinach tempura, crispy asparagus, miso-togarashi aioli, and furikake. Nini Hachi, also nationwide, sells a sushi cake in fish and vegetarian versions for 380 shekels and 290 shekels, respectively, requiring a two-hour advance order online or in the restaurant. In Tel Aviv, TYO’s 115-shekel Spider Futomaki features soft-shell crab tempura, while ZO on Rothschild serves the 98-shekel Samurai Roll with tuna, avocado, chives, yellowtail, finger lime, and togarashi.
The list also highlights Naya in Beit Nekofa and Jerusalem, where the 72-shekel Crispy Rice is topped with salmon tartare, spicy avocado aioli, red onion, jalapeño, and lemon. In Tel Aviv, Mentenanten’s 128-shekel seared nigiri mix includes seared salmon belly with ikura, seared yellowtail with seared miso and tobiko, and red tuna with spicy yuzu paste. In Eilat, Solo Sushi Bar’s 54-shekel Volcano turns tempura-fried rice into a bruschetta-style base topped with tuna tartare, yuzu paste, chili, and teriyaki.
