Sashimi Salad

Seaweed Salad

Avocado Salad

Kani Salad

House Salad

Miso Soup

Tuna Dumpling

Special Naruto

Spicy Tuna Tower

Grilled Mussels

Yellow Tail Jalapeno

Salmon Tata

Tuna Tata

Tuna Tataki

Spicy Tuna Cream Cheese,tobiko,scallion Deep Fried Sweet Chili Sauce (4pcs)

Spicy Tuna Wonton

Shu Mai

Gyoza

Edamame

Keep fish chilled until ready to slice. Pat the tuna and salmon dry with paper towels to remove excess moisture for a cleaner cut.

Chill and prep fish

Using a very sharp, long-bladed knife, trim any remaining silver skin or connective tissue. For clean slices, wipe the blade between cuts.

Slice the tuna into 1/4-inch thick 1/2–3/4-inch-wide slices (standard sashimi). Repeat with the salmon. Arrange the slices on a chilled plate, alternating pieces for visual appeal. Cover lightly and keep refrigerated while assembling the salad.

Reserve 2 tbs soy sauce for serving alongside the plated salad or a small dipping dish.

In a large bowl, combine the mixed salad greens, thinly sliced cucumber, radish, torn shiso/mint leaves (if using), and gently toss to combine.

Cut the avocado just before serving: halve, remove pit, thinly slice while still in skin, then scoop slices out with a spoon. Arrange avocado slices on top of the greens.

In a small bowl or jar, add rice vinegar, light soy sauce, sesame oil, neutral oil, mirin, lime juice, honey (or agave), grated ginger, minced garlic, toasted sesame seeds, salt, and black pepper.

Whisk or shake vigorously until the honey dissolves and the dressing is emulsified. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or 1/2 tbs more lime or rice vinegar for brighter acidity.

If time allows, refrigerate dressing for 10 minutes to let flavors meld; whisk again before using.

Lightly dress the salad base: pour roughly 2–3 tbs of dressing over the greens and toss gently to coat. You want the leaves lightly dressed so they don’t wilt or overpower the sashimi.

Arrange the dressed greens on a serving platter or divide among 2–3 plates (see servings). Neatly fan the sashimi slices over or beside the greens, alternating tuna and salmon for color contrast.

Scatter avocado slices on the salad, sprinkle scallions, pickled ginger, toasted sesame seeds (additional to those in the dressing), and the crispy fried shallots or nori strips for texture.

Serve immediately with reserved soy sauce at the side and an optional small dab of wasabi. Encourage diners to take a bit of sashimi with salad in each bite.

sushi-grade tuna (ahi), skinless

sushi-grade salmon, skinless

soy sauce (for serving)

mixed salad greens (mizuna, baby spinach, butter lettuce)

English cucumber, thinly sliced

avocado, ripe but firm, sliced

red radish, thinly sliced

shiso or mint leaves (optional), torn

rice vinegar

light soy sauce or tamari

sesame oil

neutral oil (grapeseed or canola)

mirin

fresh lime juice

honey or agave

grated fresh ginger

garlic, minced

toasted sesame seeds

kosher salt

freshly ground black pepper

scallions, thinly sliced

pickled ginger (gari)

crispy fried shallots or thinly sliced nori strips

wasabi (optional)

Place the dried wakame and mixed seaweed in a large bowl. Cover with cold water by at least 1 inch and let soak 8–10 minutes (or follow package directions) until rehydrated and tender. The seaweed will expand — drain in a colander and gently squeeze out excess water. Reserve.

Rehydrate seaweed

While seaweed soaks, thinly slice the cucumber on a bias into 1/8–1/4 inch slices. If cucumber has a large seed core, scoop seeds out first. For a crisper texture, lightly salt the cucumber slices (about 1/4 tsp) and let sit 5 minutes, then blot excess moisture with paper towel.

Prepare cucumber

Trim and thinly slice the scallions on the diagonal, separating white and green parts if desired. Thinly slice half a small red chili (or use to taste) into rings, removing seeds for less heat.

Slice scallions and chili

In a mixing bowl, add the drained seaweed, prepared cucumber, scallions, and sliced chili. Toss gently to combine and set aside while you make the dressing so flavors meld.

Combine base ingredients

Whisk together rice vinegar, soy sauce, sesame oil, mirin, sugar (or honey), grated ginger, and lemon juice in a small bowl until sugar dissolves and the dressing is uniform. Taste and adjust: add more rice vinegar for acidity, soy for salt, or a pinch more sugar if too tart.

Stir in 1 teaspoon toasted sesame seeds, salt, and optional chili flakes. If dressing seems too sharp, add an extra 1/2 teaspoon sesame oil or 1 teaspoon water to mellow.

Pour the dressing over the seaweed-cucumber mixture. Toss gently but thoroughly so the seaweed and cucumber are evenly coated. Let sit 5–10 minutes to allow flavors to marry; toss once more before serving.

Dress the salad

Transfer to a serving bowl or individual plates. Sprinkle the remaining toasted sesame seeds (about 1 tablespoon) over the top and adjust seasoning with a pinch of salt or a dash of soy sauce if desired. Serve chilled or at cool room temperature.

Finish and serve

dried wakame seaweed

mixed seaweed (wakame/mozuku/agar blend) or extra wakame

cucumber

scallions (green onions)

sesame seeds (toasted)

red chili (optional, thinly sliced)

soy sauce (or tamari)

sugar or honey

fresh lemon juice

toasted white or black sesame seeds (for garnish)

salt

chili flakes (optional)

Wash the cherry tomatoes, cucumber, cilantro (or parsley) and salad greens. Halve the cherry tomatoes. Peel the cucumber if desired, then slice lengthwise and dice into 1/4-inch pieces. Thinly slice the red onion and separate into rings or finely chop if preferred.

Prepare vegetables

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into roughly 1/2-inch pieces. To minimize browning, toss the diced avocado immediately with about 1/2 tablespoon of the lime juice from the dressing step (reserve the rest for the dressing).

Cut avocados

In a large bowl, combine the mixed salad greens (if using), cherry tomatoes, cucumber, and red onion. Gently fold in the diced avocado so it stays intact. Add the chopped cilantro or parsley and toss lightly to distribute.

Assemble base

In a small bowl or jar, combine the remaining 1.5 tablespoons of fresh lime juice (after the 1/2 tablespoon used on avocado), 3 tablespoons olive oil, 1 teaspoon honey (or agave), 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a covered jar until the dressing emulsifies and is smooth. Taste and adjust seasoning—add a bit more salt, pepper, or lime if desired.

Pour the dressing over the assembled salad just before serving. Gently toss to coat all ingredients evenly, taking care not to mash the avocado.

Sprinkle the toasted pumpkin seeds (or chopped nuts) and crumbled feta (if using) over the top. Serve immediately.

Leftovers: store undressed components separately in airtight containers in the refrigerator for up to 1 day. If already dressed, consume within a few hours to avoid soggy greens and browned avocado.

ripe avocados

cherry tomatoes

red onion

fresh cilantro (or parsley)

mixed salad greens (optional)

extra-virgin olive oil

Dijon mustard

sea salt

black pepper

toasted pumpkin seeds (pepitas) or chopped nuts

crumbled feta or cotija (optional)

Shred or flake the imitation crab into bite-sized strips. Place in a large mixing bowl.

Wash the cucumber. If the cucumber is very watery, halve lengthwise and scoop out seeds with a spoon. Julienned into thin matchsticks (about 1/8–1/4 inch wide) and add to the bowl with crab.

Thinly slice the scallions on the bias and separate whites from greens if you want to mix whites into the salad and reserve greens for garnish. Add the white/thinner slices to the bowl.

In a small bowl or jar, combine Japanese mayonnaise (1 tbs), light mayonnaise (2 tbs), rice vinegar (1 tsp), soy sauce (1 tsp), sesame oil (1 tsp), sugar (1 tsp), black pepper (1/4 tsp), and sriracha or tobanjan (1/2 tsp) if using.

Whisk or shake until smooth and emulsified. Taste and adjust seasoning: add a little more rice vinegar for brightness, a pinch more sugar if too sharp, or more sriracha for heat.

Pour about three-quarters of the dressing over the crab, cucumber, and scallion whites. Reserve the rest to adjust final seasoning. Gently fold ingredients together with a rubber spatula or two forks until everything is evenly coated. Be careful not to mash the crab.

Taste and adjust: if the salad tastes flat, add the remaining dressing a little at a time; if too rich, add 1/2 tsp rice vinegar or a squeeze of lemon.

Season very lightly with salt (about 1/8–1/4 tsp) if needed — remember the soy sauce and tobiko add saltiness.

Plate or portion the salad into a serving bowl. Spoon tobiko (3 tbsp) gently over the top, allowing some to fall through the salad for texture and visual contrast.

Sprinkle toasted sesame seeds (1 tsp) and the reserved scallion greens. If using, add microgreens or shredded nori for extra color and flavor.

Serve immediately chilled or cover and chill up to 1 hour. Note: tobiko’s texture is best when added just before serving.

imitation crab (kani), shredded or flaked

English cucumber, julienned (seeds removed if watery)

scallions (green onions), thinly sliced (white and green parts)

tobiko (flying fish roe)

Japanese mayonnaise (e.g., Kewpie)

light mayonnaise

soy sauce

sugar

sriracha or tobanjan (optional for heat)

toasted sesame seeds (white or mix)

microgreens or shredded nori (optional)

Wash and dry the mixed salad greens thoroughly. Spin or pat dry to avoid a soggy salad.

Rinse cherry tomatoes and halve them. Place in a bowl.

Peel (if desired) and slice the cucumber into half-moons to yield about 1/2 cup. Add to the bowl with tomatoes.

Thinly slice the red onion and separate into rings or thin slivers. Measure about 1/4 cup and add to the bowl.

Julienne or grate the carrot to make about 1/2 cup and add to the vegetable bowl.

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk vinaigrette

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more salt, pepper or vinegar if desired. If making ahead, store in the refrigerator and bring to room temperature before serving; shake or re-whisk just before using.

Place the 6 cups of mixed salad greens in a large serving bowl or divide among individual plates.

Add the prepared cherry tomatoes, cucumber slices, red onion, and carrot over the greens.

Sprinkle 1/4 cup crumbled feta or goat cheese evenly over the salad.

Scatter 2 tablespoons toasted sunflower seeds or chopped walnuts and 1 cup croutons over the top.

Drizzle the vinaigrette over the salad—start with about half, toss gently to coat, then add more to taste so the greens are lightly dressed but not soggy.

Season with additional salt and pepper to taste and serve immediately.

mixed salad greens (romaine, baby spinach, arugula)

carrot

crumbled feta or goat cheese

toasted sunflower seeds or walnuts, roughly chopped

croutons (store-bought or homemade)

red wine vinegar

honey or maple syrup

black pepper, freshly ground

Pour 4 cups of cold water into a medium saucepan. Stir in 1 tsp instant dashi granules and bring to a gentle simmer over medium heat. If using kombu/bonito method, soak a 4" piece of kombu in the water for 20–30 minutes, slowly heat to just before simmering, remove kombu, then add 2 cups water + 1 cup water with a small pinch of bonito flakes, simmer briefly and strain.

Make dashi base

When the dashi is gently simmering (do not boil), remove about 1/2 cup of the hot broth into a small bowl. Add 3 tablespoons white miso paste to that bowl and whisk until smooth. Return the dissolved miso to the saucepan off the heat or on the lowest flame — avoid boiling the soup after adding miso to preserve its flavor and probiotics. Stir in 1 tsp soy sauce if using.

Dissolve miso

While the dashi heats, drain the tofu and pat gently dry. Cut the 7 oz block into roughly 1/2-inch cubes.

Prepare tofu

Put 1 tsp dried wakame in a small bowl and cover with 2–3 tablespoons warm water. Let it soak 3–5 minutes until expanded, then drain and lightly squeeze out excess water. Chop larger pieces if needed.

Rehydrate wakame

With the miso dissolved and the pot off or on very low heat, add the cubed tofu and rehydrated wakame to the broth. Warm gently for 1–2 minutes — do not boil. Taste and adjust seasoning: add a little more miso (about 1/2 tbs dissolved in hot liquid) or up to 1 tsp soy sauce if you want deeper saltiness.

Add solids to soup

Thinly slice 2 scallions on the diagonal. Ladle the miso soup into bowls and sprinkle sliced scallions on top. If desired, finish with a pinch of toasted sesame seeds and 1/4 tsp shichimi togarashi per bowl.

Prep scallions & finish

water

instant dashi granules (or kombu + bonito dashi)

white miso paste (shiro miso)

soy sauce (optional, for depth)

soft (silken or medium) tofu

dried wakame (seaweed)

shichimi togarashi or chili flakes

Place the drained, flaked tuna in a small bowl. Break up any large chunks with a fork so the mixture is fairly even.

Add chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil and mayonnaise (if using). Stir until well combined.

Season with a pinch of salt and pepper, taste and adjust — add a little more soy sauce or mayo if you prefer saltier or creamier filling. The filling should be moist but not watery; drain a little liquid from the tuna if necessary.

Lightly dust your work surface with the teaspoon of flour to prevent sticking. Lay out two dumpling wrappers.

Spoon about 1 to 1 1/2 tablespoons (roughly 15–20 g) of the tuna filling into the center of each wrapper. Do not overfill — leave room at the edges to seal.

Dip your finger into the cold water and run a thin line of water around the edge of each wrapper to moisten it.

Fold each wrapper in half over the filling to form a half-moon. Press out any excess air, then firmly pinch or pleat the edges to seal the dumpling. Ensure there are no gaps.

Heat a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.

When the oil is hot, place the dumplings flat-side down in the skillet (space them so they aren't touching). Fry for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 3 tablespoons of water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam the dumplings for 3–4 minutes until wrappers become translucent and filling is heated through.

Remove the lid and continue cooking uncovered for 30 seconds to 1 minute to re-crisp the bottoms if desired. Transfer dumplings to a plate.

Mix 2 tsp soy sauce and 1 tsp rice vinegar in a small dish. Add 1 tsp chili oil or a pinch of chili flakes and sprinkle sesame seeds on top. Adjust flavors to taste.

Serve the sauce alongside the warm dumplings and enjoy.

canned tuna (packed in water), drained and flaked

green onion, finely chopped

fresh ginger, finely grated

mayonnaise (optional, for creaminess)

round dumpling wrappers (wonton wrappers) about 3-4 inch / 7–10 cm

cold water (for sealing wrappers)

all-purpose flour (for dusting)

vegetable oil (for pan-frying)

water (for steaming in pan after frying)

chili oil or chili flakes

sesame seeds (optional)

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear (about 6–8 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or heavy pot. If using a pot bring to a boil, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Rinse and Cook Rice

While rice rests, warm 4 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt gently in a small pan or microwave until sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over rice and fold gently with a rice paddle or wooden spoon using cutting-and-fanning motions to cool and coat. Fan rice as you fold to achieve glossy sticky grains. Cover with a damp towel and keep at room temperature.

Season Rice

Slice sashimi-grade tuna into long thin strips (about 1 cm wide). Julienne cucumber and carrot, and slice avocado. In a small bowl combine 3 tbs Japanese mayonnaise with 1 tsp sriracha to make a spicy mayo; adjust heat to taste.

Prepare Fillings

Place a bamboo sushi mat on a flat surface and cover the mat with plastic wrap. Position one full nori sheet shiny side down on the plastic wrap. Wet your hands lightly to prevent sticking, take about 3/4 cup of seasoned sushi rice and evenly spread it into a thin layer across the nori leaving a 1-inch (2.5 cm) gap at the top edge for sealing. Press rice gently so it adheres but does not become mashed.

Lay Out Nori and Rice

Traditional 'Naruto' rolls often use thin cucumber as an outer wrap. For a classic Naruto appearance, instead of rice on the outside, use the nori inside: After placing rice on nori as above, place a second sheet of plastic wrap over the rice and invert the assembly so rice faces down onto the plastic. Carefully peel the nori away from the rice (the rice will now be on the plastic). Lay thin overlapping cucumber ribbons (created by slicing cucumber lengthwise with a mandoline or vegetable peeler) across the rice, slightly overlapping. This step creates a translucent cucumber exterior that shows the filling inside like the anime character’s swirl. If you prefer a standard maki, skip inversion and proceed with nori exterior.