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Bamboo Sushi Gets in the Swim at Avanti

Wednesday, July 20, 2016 at 5:43 a.m.

Danielle Lirette The nigiri set, clockwise from top: albacore tuna, red eye tuna, Hawaiian kampachi, mirugai, Colorado bass, salmon. 1/22

Danielle Lirette Colorado striped bass nigiri. 2/22

Danielle Lirette Hoki Poke box. 3/22

Danielle Lirette Shishito peppers. 4/22

Danielle Lirette Finishing a roll in the kitchen. 5/22

Danielle Lirette Sunset roll: California roll topped with spicy tuna, spicy garlic aioli and tempura. 6/22

Danielle Lirette New Zealand Ora king salmon nigiri. 7/22

Danielle Lirette Spicy tuna roll. 8/22

Danielle Lirette Chef Jared Black in the kitchen at Bamboo Sushi inside Avanti. 9/22

Danielle Lirette Building a dragon roll in the kitchen at Bamboo Sushi. 10/22

Danielle Lirette The nigiri set. 11/22

Danielle Lirette Assorted nigiri in the set. 12/22

Danielle Lirette The NW Philly roll: salmon, cream cheese and avocado tempura fried and topped with eel sauce. 13/22

Danielle Lirette Topping a Hoki Poke box with poke sauce. 14/22

Danielle Lirette Arranging a Hoki Poke box. 15/22

Danielle Lirette The Hoki Poke box is finished with togarashi. 16/22

Danielle Lirette Customers scan the menu. 17/22

Danielle Lirette Bamboo Sushi is located on the top floor of Avanti. 18/22

Danielle Lirette Rolls ready for slicing during the lunch rush. 19/22

Danielle Lirette Bamboo Sushi's spinach salad. 20/22

Danielle Lirette Preparing a spicy tuna roll. 21/22

Danielle Lirette Bamboo Sushi at Avanti. 22/22

Bamboo Sushi Gets in the Swim at Avanti

Bamboo Sushi, the world’s first certified-sustainable sushi restaurant, opened a branch in Avanti Food & Beverage this spring; a much larger restaurant will open later this year in LoHi. We visited the Avanti kitchen and spoke with founder Kristofor Lofgren for this week's Chef and Tell.All photos by Danielle Lirette.

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