Superior ingredients free of
artificial preservatives or hydrogenated fats set Genji apart from other supermarket-grade
sushi competitors. What’s more, Genji
serves only yellowfin and Pacific Northwest wild albacore tuna, which are low
in mercury and feature an ideal flavor profile.
Vegetarian-friendly rolls abound,
including inside-out rolls like avocado & cucumber and mango miso garden.
When it comes to regular rolls, you’ll find the requisite spicy tuna, salmon
and California. Special rolls worth consideration are the Seoul (seared
albacore, shrimp tempura, red pepper, cucumber, scallion and a Korean gochujang
sauce) and Sunset with spicy tuna, avocado, cucumber and scallion. Be advised:
Special rolls will set you back $10 or more.
White, brown and multigrain rice are
available in the rolls. No extra charge for this secret tip: Ask for a side of
eel sauce for dipping purposes. It’s way better than soy sauce with its thick texture and
sweet flavor.
Even Genji’s compostable sushi trays
are pretty nifty, although I’m confident this type of product drives up the overall
price for patrons. Still, you get what you pay for, and it does cost more to
eat healthy.