Megan Matthews, Lester Lara, and Adrian Quesada hold fresh-made rolls from Bad Boy Sushi. at Bad Boy Burrito at Village Square at the Trading Post. We offer the same thing: quality.”īad Boy Burrito’s original location in Key West had closed temporarily during COVID-19 shutdowns, but has since reopened in a new location at 119 Fitzpatrick St.īad Boy Sushi is open Monday through Saturday from 11 a.m. This is why I wanted to do business with them. “There’s a lady actually back here hand-pressing tortillas. “Everything they do is fresh,” he said of the burrito shack’s food. He loves that his sushi will be complementing Bad Boy Burrito’s lunch offerings. He notes that the response has been great and that he’s already got regulars coming in. “This is only our third week, only lunch, so I don’t want to get too crazy with it yet,” he said last week. Quesada is already dreaming up plans for an expanded dinner menu, but notes that he plans to go slow. It’s the freshest you can get.” Adrian Quesada drizzles maple Sriracha over the Vegan Roll. “Everything that I make, I mix it myself, or whip it up here. Serving Serving Size(g) Calories Calories From Fat Fat(g) Saturated Fat(g). It has asparagus, cucumber and a Japanese squash, topped with maple sriracha sauce and nutritional yeast. Quesada even has a Vegan Roll on the menu which is just as satisfying as its seafood substitutes. Quesada uses snow crab for his California Roll instead of kani, always in the pursuit of quality and freshness. Or, there’s the Rainbow Roll, which is your normal California Roll topped with the chef’s choice of fish. The sushi chef also has the traditional rolls you would expect for lunch, like the Red Dragon Roll, which is shrimp tempura fresh fried, with cream cheese and avocado, and topped with eel, eel sauce and red tobiko. Or if you’d like a little fusion in your life, go for the sushi-burrito, filled with fresh fish, amazing sauces and unique flavors. (We can attest, it is indeed as mind-blowing as it sounds). His favorite roll to make is the Tuna Lover, a tuna roll filled with fresh mango, avocado, chipotle aioli, a Turkish lime seasoning and topped with more tuna.
Fresh Tasmanian oceanic salmon is one of Adrian Quesada’s favorite fish he serves.
Specials will change weekly, Quesada noted. He makes specials with locally-sourced ingredients like tropical star fruit and freshly-speared lionfish. Quesada brings in fish like these from around the world to ensure high quality and freshness. The latter, “fatty and delicious,” is one of his favorites. A classic choice for beginners, the Hissho Sushi California Roll features imitation crab alongside fresh avocado and cucumber.
Please refer to the individual packages for detailed, specific information. He showcased the ono, kanpachi and Tasmanian ocean salmon. These nutritional facts panels are a guide and vary depending upon the location where you’ve purchased your sushi. After a busy lunch, Quesada received a shipment of “20 pounds of the good stuff” from Honolulu Fish Company.
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