It certainly helps that chef and proprietor Justin Ramirez is a long-time sushi veteran, both in conventional and vegan restaurants. In addition to the salmon, Gorilla Eats Sushi uses konjac tuna and shrimp in its nigiri and rolls, giving them the look and feel sushi fans expect.
When in doubt, order a plant-based sushi roll of avocado, cucumber, and faux cream cheese. Wings, burgers, and even Cambodian food are represented.
#GORILLA SUSHI DRIVERS#
The idea is that food delivery drivers can quickly grab take-out orders and go, though hungry passersby may also order from one of a dozen or so virtual restaurants likewise cooking in its own, discrete kitchen on the other side of that door. From the street, the Food Hub looks like a locked door with a couple of pick-up windows. It opened earlier this year within a new College Area property called Aztec Food Hub. The city’s newest vegan sushi spot, Gorilla Eats Sushi, is a virtual restaurant. Still, I guess it was only a matter of time before this overlapped with another trend: ghost kitchens. That’s a big win for vegans and the vegan-adjacent, because there’s a distinct pleasure to the ritual of dining over sushi, which would be otherwise lost to those following plant-based diets.
Over the past few years, plant-based sushi has become a fixture of San Diego’s restaurant landscape. This salmon nigiri isn't really salmon it's made form the Asian yam, konjac.
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