Beefshi at Long Island restaurants
Beefshi has yet to reach a dictionary, but it’s already on a plate. The newly minted word refers to substituting cooked red meat for raw fish when preparing sushi.
Credit: Yvonne Albinowski
The bologna roll created by chef Tom Schaudel at Jewel Restaurant in Melville and sushi chef Shigeki Uchiyama at Be-Ju, a Japanese dining room within Jewel
Credit: Daniel Brennan
A variety of beefshi rolls made with ingredients such as pastrami, salami and fried bologna. In the center are rolls made with rice, kosher hot dog, sauerkraut, mustard and seaweed at Ben's Deli in Greenvale.
Credit: Daniel Brennan
Ralph Perrazzo’s ramen with thin slices of tri-tip steak at BBD's in Rocky Point.
Credit: Doug Young
Beef negimaki is on the menu at Koi, a sushi restaurant in Sayville.
Crazy sushi rolls
Credit: NEWSDAY/Rebecca Cooney
Insignia Steakhouse in Smithtown serves a surf-and-turf sushi roll made with king crab, steamed lobster and seared Kobe beef with a white truffle sauce on the side.
Credit: Newsday/Rebecca Cooney
Blackstone Steakhouse in Melville serves the Blackstone Supreme made of Kobe beef, avocado, spicy tuna, king crab and spicy eel sauce.
Credit: Heather Walsh
The surf and turf roll with shrimp tempura and asparagus topped with grilled filet mignon, scallions and steak sauce at Thom Thom in Wantagh.
Most Popular
Top Stories
