Josh DeChellis’s Japanese-inspired cooking at Sumile Sushi is especially attuned to seasonality. Just look at tonight’s special, spring-vegetable sushi. Says DeChellis, “Spring’s first vegetables are so precious — just like the most prized fish of the sea — and deserve an equally simple preparation to highlight their annual arrival and delicate flavors.” Tonight’s vegetables include fresh wasabi peas, glazed spring onions, young Japanese peppers, steamed ramps, wild asparagus, enoki, water spinach and sesame, and daikon sprout “kimchee.” The special will change as it reappears from time to time throughout the spring, with different vegetables making guest appearances.