Vegan makis: a guide with the tastiest alternatives in Lima

Here are restaurants that offer delicious vegan makis:

Asian:

This restaurant specializing in fusion food has delicious makis made with mushrooms, vegetables, and creative sauces. Asianica has reinvented the traditional acevichado maki, which is filled with furai eggplant, avocado covered with slices of togarashi mushrooms, sweet potato threads, and an acevichada sauce made from leche de tigre and vegan mayonnaise. It also has one with truffle oil that you must try.

Yeh Ruei Tang, chef and founder of Asianica explains that they have managed to conquer demanding palates thanks to “the quality of the different inputs”. “From the most important, such as rice, to its rice vinegar-based dressing. After that we tried different combinations. First, that they are crunchy and creamy in texture, and with a very marked flavor of each one”, Add.

In addition, he indicates that he believes that innovation should always be done in all gastronomic styles. “Currently, there is a much more demanding market and customers are looking for new experiences. Although it is important to always innovate; it is also important not to lose the traditional part. In addition, for us we are excited to pursue, to experience new flavors, textures, techniques because that is what fills us the most as chefs.”he concludes.

roll up

This restaurant a few years ago launched a vegan menu, in addition to what they already had. They have 24 flavors of vegan makis, being the maki bar with the most flavors. It has the famous ‘All you can eat’ so you can collect and share with your friends. Among the flavors we recommend are: Fuego, acevigano, crispy and vegan wheelbarrow.

“The personality of each of our flavors is based on the sauce in which they are bathed. The use of inputs of animal origin, such as fish or others, take second place. Because the sauces are what give life to the maki, for us it is very important to make the perfect mixtures to achieve unique sauces”, says Angela Herrera from the Roll Up team.

“Customers expect to try different flavors, not just satisfy their need to eat sushi. This gastronomic style is very creative in terms of flavors and presentations. Giving customers new experiences allows us to remain current in the field”, complements.

Jumped Doomo

And if we talk about creativity, Doomo Saltado has a different proposal for all those who want to try vegetable proteins. They recently launched an anticuchero maki made with Beyond Meat!, a vegetable meat that is identical to meat. According to what they say, not only vegans ask for it. If you are looking for something more classic, you could order the vegan acevichado.

“We are always trying new things: vegan proteins, sauces, new textures and combinations. As for the vegetarian and vegan versions, it is necessary to say that there is a whole universe of flavors beyond salads (and we have salads, mind you). We already have a loyal following who, for example, love our versions with Beyond Meat and our vegan mayonnaise.” comments Edinho Hayashida, Manager of Doomo Saltado.

“We are proud to offer vegetarian and vegan options that are just as tasty as the rest of our menu. In fact, we have animal protein-free versions of our best-selling dishes! We want to make sure that every member of our audience feels respected, comfortable, and has a great experience regardless of their dietary preferences.”, he concludes.

yuguen

This dark kitchen specialized in makis implemented more than a year ago in its menu options made one hundred percent based on inputs of plant origin due to many people requesting them.

Yuguen founder Andre Loo Oyarce explains that creating vegan makis was a long and arduous process. This is because they wanted to have a result that would not only convince vegans but everyone, even the most demanding palates.

Furthermore, it indicates that they were “looking for different options to the traditional ones that do not have inputs of animal origin”. And they did it. Among the favorites are: California, tiradito and crunchy acamotado.

AKA Sushi

One of the mottos of this restaurant is “The future is vegan”, which is why it has a totally vegan menu, with 23 different flavors. Juneth Vildoso and Francisco Suarez, co-founders of Aka Sushi, always have a balance of flavors and appreciate the Peruvian-Japanese fusion.

“We want to demystify that sushi and fish are one. Many flavors predominate in Japanese food and tofu has been part of its cuisine for more than two thousand years.” explains Juneth Vildoso.

“With the rise of environmental ethics, a need for vegan restaurants and services has developed, and we try to satisfy the public with our vegan dishes,” he concludes.

Some recommendations are the Grilled Seaweed, which has wakame seaweed with anti-spoon sauce, and the Miso Roll, which are vegetables with red miso.