We are a big fan of Asian cuisine and visited The Sushi Samurai in Queen Anne to satisfy our cravings. However, finding a Vegan Asian restaurant in the US is always a challenge.
But one day, we came across this amazing vegan Japanese restaurant in Queen Anne, Seattle. We spotted this cozy restaurant and we instantly decided to visit the restaurant, and to our surprise, it turned out better than we expected. We were impressed by everything so much that I decided to pen down this post!
How to reach The Sushi Samurai?
Reaching Sushi Samurai is easy because of its excellent location. We have been to this restaurant multiple times and we drive down all the time. There is limited parking in front of the restaurant. Alternatively you can find parking on the streets nearby or go there via public transport.
Ambience
There are cozy booths, open tables and outdoor seating as well with heaters at this restaurant. Make sure to have a reservation on hand especially weekends before visiting this vegan restaurant.
Food at the restaurant
We have tried many rolls from their menu. Every roll turned out so great & yummy!! Here are some of them:
- Edamame
- Gyozas
- California roll
- Curry Roll
- Mango Tango
- Pacific Northwest
- Spicy Tuna
- Maui
- Green Goddess
- Ring of Fire
- Red Dragon
- Samurai
- Katana
Timings
Hours: Mon, Wed, Thurs, Fri, Sat & Sun 4pm-9pm (last call is at 8:30pm)
Tuesday CLOSED
Our Opinion
Overall this restaurant is a must try for everyone out there! If you are a vegan or vegetarian then this is a heaven.
Meal for two: $50-$60
COST: $$
CUISINE: Japanese
FAVORITES: All of the spicy rolls
Taste: 5
Service: 5
Ambience: 5
Overall rating: 5
Rating scale 1-5 (5 being the best)
You can checkout more vegan recipes on my site and instagram page.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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