FRESH LOCAL BLUE CRAB, AVOCADO, AND CUCUMBER WITH MASAGO

FLORIDA ROLL

ROLLED WITH THE RICE ON THE OUTSIDE, FILLED WITH GRILLED EEL AND CUCUMBER, SLICED AVOCADO & MASAGO ON THE OUTSIDE!

DRAGON ROLL

TEMPURA FRIED SOFT SHELL CRAB, AVOCADO, AND SPICY AIOLI

SPICY SPIDER ROLL

FRESH AHI TUNA, DOUSED WITH WHITE TRUFFLE OIL, ALFALFA SPROUTS AND FRESH BLACK PEPPER

THE TRUFFLED TUNA

FRESH BLUE CRAB, AVOCADO AND CUCUMBER INSIDE, SLICED MAGURO, SAKE, HAMACHI, AND AVOCADO OUTSIDE

RAINBOW ROLL

SABA (MACKERAL)

TAKO (OCTOPUS)

SMOKED SALMON

SPICY SCALLOP

SAKE (FRESH SALMON)

SCALLOP

UNAGI (EEL)

MASAGO

HAMACHI (YELLOWTAIL)

EBI (SHRIMP)

MAGURO (TUNA)

ASK YOUR SERVER FOR TODAY’S SELECTION OF FRESH AND PICKLED VEGETABLES

“FOR THE HEALTH OF IT”

TOFU POCKET FILLED WITH SMOKED SALMON, SCALLION, SESAME SEEDS AND SESAME OIL

INARIZUSHI

ADD SMOKED SALMON TO OUR SPICY CREAMY SHRIMP ROLL.

JESSE’S SPICY CRUNCHY SHRIMP

GRILLED EEL, STEAMED SHRIMP, CUCUMBER, WITH EEL SAUCE.

SHRIMP & EEL ROLL

STEAMED SHRIMP ROLL, TEMPURA BATTERED AND FRIED

BASMATI’S ELITE ROLL

SHRIMP, SPROUTS, CARROTS WITH GINGER VINAIGRETTE AND THYME

“DOROTHY, WE ARE NOT AT WATERCOLOR ANYMORE”

SPICY CRUNCHY CREAMY SHRIMP

STEAMED SHRIMP, SPICY AIOLI, CUCUMBER, BLACK SESAME AND TEMPURA CRUNCHIES

SPICY CRUNCHY SHRIMP

Rinse 1 cup sushi rice under cold water until the water runs almost clear (about 4–5 rinses). Drain and combine with 1.1 cups water in a rice cooker or small saucepan. If using a saucepan, bring to a boil, reduce to a low simmer, cover and cook for 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Rinse and Cook Rice

While rice rests, warm 2 tbs rice vinegar with 1 tsp sugar and 0.25 tsp salt in a small bowl or microwave just until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning or allowing steam to escape. Aim for glossy, slightly sticky rice. Let cool to body temperature (about 15–20 minutes).

Season Rice

Pick through 8 oz fresh blue crab meat to remove any shell fragments. Gently flake meat into bite-sized pieces and place in a bowl. Add 1 tbs Japanese mayonnaise, 0.25 tsp fine sea salt, and 1/8 tsp black pepper; gently fold to combine without breaking the lumps too much. Refrigerate until assembly.

Prepare Blue Crab

Peel, pit and thinly slice the avocado into 8–10 long slices. Lightly brush or mist avocado slices with a drop of lemon juice or a touch of rice vinegar if desired to slow browning. Trim the English cucumber, cut into quarters lengthwise, and remove seeds with the tip of a spoon if watery. Slice each strip into long thin batons roughly the length of the nori sheet.

Prep Avocado and Cucumber

Scoop 2 tbs masago into a small bowl and refrigerate until ready to top the roll. Keep a teaspoon available for finishing if you want extra on top.

Measure Masago

Cover a bamboo sushi mat with plastic wrap (to keep it clean). Place one half-sheet of nori shiny side down on the mat with the short edge nearest you.

Prepare Work Surface

Wet your fingers with water mixed with a little rice vinegar to prevent sticking. With about 3/4 cup seasoned sushi rice per roll (use slightly less for a half-sheet roll), spread a thin, even layer of rice over the nori leaving a 1/2-inch strip at the far edge uncovered. Sprinkle a light pinch of toasted sesame seeds over the rice if using.

Spread Rice

For an inside-out roll (rice on the outside), carefully flip the nori and rice so the rice faces down on the plastic wrap/mat and the nori is now facing up. If you prefer a traditional roll (nori outer), skip this flip.

Flip Nori (Optional Inside-Out Style)

On the edge of the nori nearest you (or on the nori if flipped), lay a thin line of the crab mixture (about half of the prepared crab for one roll), then place avocado slices and cucumber batons next to it in a single row. Add a thin line (about 1 tsp) of masago inside with the filling for a pop of briny flavor.

Add Fillings

Use the bamboo mat to lift the near edge and roll firmly but gently away from you, tucking the filling and forming a tight cylinder. Squeeze gently with the mat to form a compact roll; if rice is on the outside and you want masago on top, lightly press a spoonful onto the exposed rice. Wet the exposed far edge of the nori with a little water to seal (if nori edge is exposed).

Roll and Seal

Using a very sharp knife moistened with water and wiped between cuts, slice the roll into 6–8 even pieces. Clean and moisten the knife between cuts to keep slices neat. If using two half-sheets, you will have two rolls (serve both).

Slice

Arrange Florida Roll pieces on a plate. Top each piece with a small pinch of masago (if not already on top) and a few microgreens or thinly sliced scallion. Serve with pickled ginger, soy sauce and wasabi on the side.

Estimated plating: garnish with a tiny drizzle of extra mayonnaise or a light spicy mayo if desired (mix 1 tbs mayonnaise with 1 tsp Sriracha), but keep flavors balanced to showcase the fresh blue crab. Serve immediately for best texture.

fresh blue crab meat (lump)

ripe avocado

English cucumber

masago (capelin roe)

Japanese mayonnaise (Kewpie)

fine sea salt

freshly ground black pepper

sushi rice (short-grain)

water (for cooking rice)

rice vinegar

granulated sugar

fine salt (for vinegar seasoning)

nori sheets (half-sheet, roasted)

toasted sesame seeds (optional)

pickled ginger

soy sauce

wasabi

microgreens or thinly sliced scallion

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs mostly clear. Drain and place rice and 2.25 cups water into a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer covered for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook rice

While the rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the hot rice with a wooden paddle or spatula in cutting motions to avoid crushing grains. Fan rice while folding to cool to body temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Season rice

If using pre-grilled unagi, warm it briefly under a broiler or in a pan for 1–2 minutes and brush 1–2 tbsp unagi sauce over the top to glaze. Slice into long 1/2-inch wide strips. Peel and seed the cucumber if desired, then cut into similar long batons about 1/4–1/2 inch thick.

Prepare eel and cucumber

If eel or cucumber pieces are larger than the nori width, trim to fit. Have the remaining 1–2 tbsp unagi sauce ready for finishing.

Taste and adjust

Halve and pit the avocado. Slice thinly lengthwise to yield pliable slices for fanning on the roll exterior. To prevent browning, you can brush slices lightly with a little lemon juice (optional).

Prepare avocado

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent rice sticking. Place 1 full nori sheet shiny side down on the plastic-wrapped mat.

Prepare nori and mat

Wet your hands with water (and a little rice vinegar to reduce stickiness). Take about half of the prepared sushi rice (about 1 cup) and evenly distribute it over the nori sheet, pressing gently to form a 1/4-inch thick layer that covers the entire sheet. Leave the top 1/2 inch of the nori slightly thinner to help the roll seal.

Spread rice on nori

Carefully flip the nori sheet so the rice side is down against the plastic wrap/mat and the shiny side of the nori is facing up. This makes an inside-out roll (rice on the outside). Near the edge closest to you, place 2–3 strips of grilled eel and a few cucumber batons in a line across the nori about 1 inch from the edge.

Flip nori and add filling

Using the mat, lift the edge of the nori and rice over the filling and roll away from you, pressing gently but firmly to form a tight cylinder. Continue rolling until sealed. Apply even pressure with the mat to shape the roll and compress rice into the nori.

Roll tightly

Place thin avocado slices overlapping along the seam of the roll on top so they cover the exterior when the roll is flipped. Gently press avocado to adhere. Spread 2 tbsp masago evenly over the avocado (or press gently into desired spots). Sprinkle 1 tsp toasted sesame seeds if using. If needed, brush a little unagi sauce on top for shine and flavor.

Apply avocado and masago

Carefully flip the roll so the avocado-covered side faces down and the rice exterior is facing up. Use a very sharp, wet knife to slice the roll into 8 equal pieces. Between cuts, wipe the knife with a damp cloth to keep clean cuts.

Flip and trim

Arrange the 8 pieces on a serving plate. Garnish with extra masago on top of slices as desired, drizzle a little more unagi sauce over the pieces, and sprinkle with sesame seeds. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Plate and garnish

grilled eel (unagi), sliced into long strips

cucumber, peeled/seeded and cut into long batons

unagi sauce (eel sauce) or teriyaki

nori sheets (full-size)

avocado, thinly sliced

masago (capelin roe) or tobiko

prepared sushi rolling mat (covered with plastic wrap)

wasabi (optional)

pickled ginger (gari) for serving

soy sauce for serving

Pat cleaned soft-shell crabs dry with paper towels. Remove the gills and apron if not already removed. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Prepare crabs

In a bowl, whisk the egg into the ice-cold sparkling water. In a separate bowl, combine 1 cup all-purpose flour and 2 tbsp rice flour (or cornstarch) and 1/2 tsp salt. Just before frying, add the dry mixture to the wet and stir gently with chopsticks or a fork - batter should be lumpy and cold; do not overmix.

Make batter

Heat 1"–2" of vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Lightly dredge each crab in a little extra flour (from the 1 cup reserved for dredging), shake off excess, then dip into the tempura batter to coat evenly. Carefully lower into hot oil and fry 2–3 minutes per side until golden and crisp. Work in batches to avoid crowding. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F/95°C) while you assemble rolls.

Dredge and fry

Rinse 2 cups sushi rice under cold water until the rinse runs clear. Drain and combine with 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Cook rice

While rice cooks, warm 4 tbsp rice vinegar with 2 tbsp sugar and 1 tsp salt until dissolved; cool slightly. Transfer hot rice to a wooden or wide bowl. Gently fold vinegar mixture into rice using a rice paddle or spatula with a cutting motion to avoid smashing grains. Fan rice as you mix to cool to near room temperature; keep covered with a damp towel until ready.

Place 4 nori sheets shiny-side down on a clean surface or on the bamboo mat wrapped in plastic. Sprinkle 2 tbsp toasted sesame seeds onto a small plate for optional rolling on the outside.

Prepare nori

Whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tsp lime juice, 1/2 tsp sesame oil, 1/2 tsp minced garlic and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or piping bag for neat assembly.

Thinly slice the 2 avocados lengthwise into long strips. Keep them slightly fanned to make layering easier.

Slice avocado

Place a nori sheet on the bamboo mat. Wet your hands to prevent rice sticking. Spread about 3/4 cup of sushi rice evenly over the nori leaving a 1" (2.5 cm) strip at the far edge free of rice. If you prefer the sesame outside style, spread rice on the nori, flip the nori so rice is down on the plastic-wrapped mat, sprinkle toasted sesame seeds onto the exposed rice, then continue assembly with nori facing down.

Assemble rolls

On the edge of the nori closest to you, lay: 1 tempura soft-shell crab (trim if necessary to fit), 4–6 slices of avocado, a few julienned cucumber sticks (optional), and a sprinkle of sliced green onion. Drizzle about 1 tbsp spicy aioli over the fillings.

Lift the bamboo mat edge nearest you and roll away from you, tucking the fillings in tightly. Apply gentle pressure to form a cylindrical roll. Seal the far edge of nori with a little water. Repeat to make 4 rolls total.

Roll

Using a very sharp chef's knife dipped in water and wiped between cuts, slice each roll into 6–8 even pieces. If you used rice on the outside, wipe knife frequently to keep the cuts clean. Garnish each piece with a small dot or drizzle of spicy aioli and a few thin green onion slices or a light dusting of togarashi if desired.

Finish and slice

Arrange roll pieces on a platter with pickled ginger and soy sauce for dipping. Serve immediately while the tempura crab is still warm and crisp.

soft-shell crabs (cleaned, whole)

all-purpose flour (for dredging)

salt

black pepper

ice-cold sparkling water or ice water

egg (large, chilled)

rice flour or cornstarch (optional, for extra crisp)

vegetable oil (for deep frying)

sushi rice (short-grain, rinsed)

salt (for rice seasoning)

nori sheets (full, toasted)

sesame seeds (white or black, toasted)

ripe avocado (peeled, halved, sliced)

cucumber (seeded, julienned) - optional

green onions (thinly sliced)

pickled ginger (for serving)

soy sauce (for serving)

mayonnaise (preferably Japanese or Kewpie)

sriracha or togarashi hot sauce

Japanese mayonnaise (optional extra creaminess)

lime juice (fresh)

sesame oil

garlic (minced)

kosher salt

bamboo sushi rolling mat (optional, wrapped in plastic)

plastic wrap (for mat)

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch thick slices or into 3/4- to 1-inch cubes depending on whether you prefer a sashimi-style presentation or a tartare-like bite.

Prepare tuna

In a small bowl whisk together white truffle oil (reserve 1/2 tbs for finishing if you want a more pronounced truffle aroma), soy sauce, fresh lemon juice, extra-virgin olive oil and coarse sea salt until combined.

Make the marinade

Place the tuna in a shallow dish and pour the marinade over it. Gently toss to coat all pieces. Let the tuna sit at room temperature for 5–8 minutes (no longer than 10 minutes) to take on flavor; do not marinate in the refrigerator for extended time or the lemon/soy will begin to ‘cook’ the tuna.

Dress the tuna

Arrange a bed of alfalfa sprouts (and microgreens if using) on chilled plates. Place the marinated tuna on top in an even layer or scattered small piles if using cubes.

Plate

Drizzle remaining 1/2 tbs white truffle oil lightly over the tuna (if reserved) and finish with a crack of fresh black pepper over each portion. Sprinkle toasted sesame seeds if using. Taste for salt and add a light pinch if desired.

Season & finish

Garnish with lemon wedges on the side. Serve immediately so the truffle aroma and fresh texture of the tuna are at their peak.

Serve

fresh sushi-grade ahi tuna

white truffle oil

soy sauce (low-sodium recommended)

fresh lemon juice

extra-virgin olive oil

coarse sea salt

alfalfa sprouts

freshly cracked black pepper

microgreens or baby arugula (optional)

lemon wedges (for serving)

sesame seeds (toasted, optional)

Rinse the sushi rice under cold water until the water runs clear. Drain.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes then rest 10 minutes off heat.

While rice cooks, heat rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool slightly.

Transfer cooked rice to a wide shallow bowl (a hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle in cutting motions to coat; fan or let cool to near room temperature. Keep covered with a damp towel to prevent drying.

If using whole avocado for inside: halve, remove pit, peel and slice into long 1/4-inch strips. Reserve extra avocado for outside slices.

Seed and cut the English cucumber into long, thin batons approximately 1/4 inch by 3 inches. Pat dry to remove excess moisture.

In a small bowl, gently toss blue crab meat with Japanese mayonnaise (if using), toasted sesame oil and 1/2 tsp soy sauce. Taste and adjust seasoning lightly. Keep chilled until assembly.

Using a very sharp knife, slice the maguro, sake (salmon), and hamachi into thin sashimi-style slices, roughly the length of the roll (about 3–4 inches) and 1/8 inch thick. Keep fish chilled and arranged by type on a chilled plate.

Thinly slice the reserved avocado half lengthwise into uniform thin slices for layering on the outside. To prevent browning, you can brush lightly with lemon juice (optional).

Place the bamboo mat on a flat surface and cover with plastic wrap to prevent sticking. Lay a full nori sheet shiny side down on the plastic-wrapped mat.

Wet your hands with a vinegar-water mixture (1 tbsp rice vinegar + 1/4 cup water) to prevent rice sticking. Spread about 1 1/2 cups of sushi rice evenly over the nori, leaving a 1/2-inch strip at the top edge free of rice. Press rice gently but firmly to form an even layer.

Flip the nori and rice so the rice is facing down on the plastic wrap (this is an inside-out roll technique). Arrange a line of crab mixture about 1 inch from the bottom edge across the nori. On top of the crab, lay cucumber batons and a couple of avocado strips in a line with the crab.

Use the bamboo mat to roll the nori away from you, tucking the filling tightly and rolling into a cylinder. Press gently to shape. Finish sealing by dampening the top bare edge of nori with a little water and completing the roll. Remove the plastic wrap from the outside of the roll if it’s between rice and mat.

Place the roll seam-side down. Lay overlapping slices of maguro, sake (salmon), hamachi and avocado across the top of the roll so their edges overlap and cover the roll from end to end, creating the rainbow effect. Arrange colors in your preferred order; typically tuna, salmon, yellowtail and avocado.

Wrap the bamboo mat loosely over the roll and press gently so the fish and avocado adhere to the rice. Chill the roll in the refrigerator for 5–10 minutes to help set slices for cleaner cutting (optional but recommended).

Using a very sharp, wet knife (dip in water between cuts), slice the roll into 8 equal pieces. Clean the knife with a damp towel between cuts to preserve clean edges.

Arrange slices on a serving platter. Garnish with toasted sesame seeds, a small dab of wasabi and pickled ginger on the side. Serve with soy sauce for dipping.

Florida Roll

Dragon Roll

Spicy Spider Roll

The Truffled Tuna

Rainbow Roll

Saba (mackeral)

Tako (octopus)

Smoked Salmon

Spicy Scallop

Sake (fresh Salmon)

Scallop

Unagi (eel)

Masago

Hamachi (yellowtail)

Ebi (shrimp)

Maguro (tuna)

“for The Health Of It”

Inarizushi

Jesse’s Spicy Crunchy Shrimp

Shrimp & Eel Roll

Basmati’s Elite Roll

“dorothy, We Are Not At Watercolor Anymore”

Spicy Crunchy Creamy Shrimp

Spicy Crunchy Shrimp