Cali Roll

bigeye tuna, salmon, yellowtail, ebi, crab mix, avocado, cucumber (8 pcs)

Rainbow Roll

bigeye tuna on top of rice tempura, topped with serrano, sriracha, togarashi & ponzu sauce (2 pcs)

Cherry bomb

Amazon Roll, Cloud nine 2.0, Crunchy Red, Flamingo Lingo, Godzilla Bomb, Green Eggs and Ham, Hawaiian Roll, Hot Poppers, Hotel Cali, Lion King, Roja, Salmon Skin Roll, San Marcos Maki, Snow white, South Pacific, Spanish Fly, Spicy Gringo, Super Asparagus, Tatki Maki, The Beach, The Iguana, Thrillers, Tidal Wave

Specialty Maki

crispy soft shell crab, cucumber sunomono, tempura sauce

Dipping Crab

pineapple, red pepper, thai basil, bbq eggplant eel, tobiko caviar, scallion, sweet soy sauce

Unami Express

cooked salmon, cream cheese, asparagus, eel sauce (8 pcs)

Super Asparagus

Hirame Tiradito, Truffle Salmon, Tuna Tataki, Vegan Tuna Supreme, Yellowtail Serrano

Specialty Sashimi

smoked salmon, cream cheese, jalapeño tempura, soy paper, sriracha (5 pcs)

Hot Poppers

spicy bigeye tuna, crab mix, cucumber (8 pcs)

Cabo Roll

tossed in creamy lemon miso sauce & toasted cashews

Crispy Brussel Sprouts

olive flounder topped with cucumber, shallot, cilantro, corn nuts, aji pepper purée, olive oil and maldon sea salt (5pcs)

Hirame Tiradito

tofu & napa cabbage vegan tempura, scallion, vegan creamy spicy sauce (8 pcs)

Crunchy Cabbage

spicy plant based tuna, cucumber, cilantro, shallot, avocado, black tobiko caviart, ponzu sauce

Green Goddess

crispy salmon skin, bonito flakes, cucumber, avocado, burdock root, ikura, lemon (8 pcs)

Salmon Skin Roll

Cabo Roll, Cali Roll, Crunchy Blue, Crunchy L.A., Just Shrimp Tempura Maki, Negi Yellowtail, Philadelphia, Rainbow Roll, Sake, Spicy Sake, Spicy Tako, Spicy Tekka, Spider Maki, Tekka

Classic Maki

tempura fried, mango, salmon, crab mix, mango sauce (6 pcs)

Hawaiian Roll

topped with spicy bigeye tuna, scallion & tataki sauce

Crispy Rice Cake

classic japanese style soup with shiitake mushrooms, tofu, wakame and scallion

Kombu Vegan Miso Soup

Delight in our Cocktail Appetizers, featuring a selection of bite-sized treats that perfectly complement your favorite drinks.

Cocktail Appetizers

plant based tuna, avocado, sesame seeds, scallion, sweet soy sauce

Avo Kaluna

yellowtail, garlic chip, scallion (2 pcs)

Negi Yellowtail

Dezato

Shrimp Tempura Maki is a sushi roll filled with crispy shrimp tempura, seasoned sushi rice, and wrapped in nori seaweed. This version features succulent shrimp tempura fried to a golden crisp, bringing a delightful crunch and savory flavor to each bite. Here's how to make it at home.

Just Shrimp Tempura Maki

Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

Prepare Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let it cool to room temperature.

Season Rice

In a bowl, combine crab meat and mayonnaise. Mix well and set aside.

Prepare Crab Mix

Slice the avocado in half, remove the pit, and cut into thin strips. Slice cucumber into thin strips as well.

Prepare Vegetables

Place a bamboo sushi mat on a flat surface and lay a nori sheet shiny side down. Wet your hands to prevent sticking and grab a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.

Assemble the Roll

In the center of the rice, place a line of the crab mix, followed by avocado and cucumber strips.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Cut the Roll

Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Serve

Sushi Rice

Water

Rice Vinegar

Sugar

Salt

Crab Meat (imitation or real)

Mayonnaise

Avocado

Cucumber

Nori Sheets

Soy Sauce

Wasabi

Pickled Ginger

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or on the stovetop. Once cooked, mix in the rice vinegar and let it cool.

Thinly slice the bigeye tuna, salmon, yellowtail, and avocado. Julienne the cucumber and set all the ingredients aside.

Prepare Ingredients

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge.

Assemble Sushi Rolls

Place the slices of bigeye tuna, salmon, yellowtail, ebi, crab mix, avocado, and cucumber in a line across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.

Using a sharp knife, slice the roll into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Slice and Serve

Bigeye Tuna

Salmon

Yellowtail

Ebi (Shrimp)

Crab Mix (Imitation Crab)

Nori (Seaweed Sheets)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice and let it cool.

In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; lumps are okay.

Prepare Tempura

Heat vegetable oil in a deep frying pan over medium heat. Once hot, take a small amount of sushi rice (about 2-3 tablespoons) and form it into a small patty. Dip each patty into the tempura batter and carefully drop it into the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry Tempura Rice

Slice the bigeye tuna into thin pieces. Slice the serrano pepper into thin rings.

Prepare Tuna and Toppings

Place a fried tempura rice patty on a plate. Arrange 2-3 slices of bigeye tuna on top. Garnish with serrano pepper rings. Drizzle with sriracha, sprinkle with togarashi, and finish with ponzu sauce.

Assemble Cherry Bombs

Bigeye tuna (sushi grade)

Sushi rice

Rice vinegar

Tempura batter mix

Water (for tempura batter)

Serrano pepper

Sriracha sauce

Togarashi

Ponzu sauce

Vegetable oil (for frying)

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it cool slightly and mix with rice vinegar, sugar, and salt.

Slice the avocado and cucumber into thin strips. Prepare your choice of fillings such as crab meat, cream cheese, and any additional ingredients based on the specialty rolls you want to create.

Prepare Fillings

Place a bamboo sushi mat on a flat surface. Lay a nori sheet on the mat, shiny side down. Wet your hands to prevent sticking, and spread a layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Rolling the Sushi

Place your chosen fillings in a line across the rice. Be creative and mix different fillings for each roll. For example, use avocado and crab meat for the Amazon Roll, or tempura flakes for the Crunchy Red.

Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, tucking the fillings as you go. Roll tightly but not too tight to avoid squeezing out the fillings.

Once rolled, use a sharp knife to cut the sushi into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

Cut the Rolls

Arrange the sushi rolls on a plate, and serve with soy sauce, wasabi, and pickled ginger on the side.

Serve and Enjoy

Crab Meat or Imitation Crab

Cream Cheese

Spicy Mayo

Tempura Flakes

Thinly slice the cucumber and place it in a bowl. Add rice vinegar, sugar, and salt. Mix well and let it marinate for at least 30 minutes.

Preparing the Cucumber Sunomono

In a bowl, mix the all-purpose flour and cornstarch. Gradually add ice water while whisking until you achieve a smooth batter.

Preparing the Tempura Batter

Heat vegetable oil in a deep pan. Dip each soft shell crab into the tempura batter, ensuring it's fully coated. Carefully place the crabs into the hot oil and fry until golden brown, about 3-4 minutes. Remove and place them on paper towels to drain excess oil.

Frying the Soft Shell Crabs

In a saucepan, combine soy sauce, mirin, and dashi stock. Heat gently until warm, then remove from heat.

Making the Tempura Sauce

Arrange the crispy soft shell crabs on a plate alongside the cucumber sunomono and tempura sauce for dipping. Enjoy!

Serving

Soft shell crabs

All-purpose flour

Cornstarch

Ice water

Soy sauce

Mirin

Dashi stock

Vegetable oil

Start by dicing the pineapple, slicing the red bell pepper, and chopping the scallion. Set aside.

Prepare the Ingredients

If not pre-cooked, grill or sauté the BBQ eggplant eel until nicely charred and heated through.

Cook the Eggplant Eel

In a large mixing bowl, add the diced pineapple, sliced red bell pepper, Thai basil leaves, and the cooked BBQ eggplant eel. Toss gently to combine.

Combine Ingredients

Drizzle the sweet soy sauce over the mixture and stir until all ingredients are well coated.

Add Seasoning

Top the mixture with tobiko caviar and chopped scallion before serving. Enjoy your Unami Express!

Garnish and Serve

Pineapple, diced

Red bell pepper, thinly sliced

Thai basil leaves

BBQ eggplant eel (cooked)

Tobiko caviar

Scallion, chopped

Sweet soy sauce

Trim the ends of the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Asparagus

If using leftover cooked salmon, flake it into bite-sized pieces. If using fresh salmon, cook it through in a pan or oven until fully cooked, then flake.

Prepare the Salmon

In a bowl, soften the cream cheese and mix in a pinch of salt and pepper to taste.

Mix Cream Cheese

On a serving platter, layer the asparagus, followed by the flaked salmon. Spread the cream cheese over the salmon evenly.

Assemble the Dish

Drizzle the eel sauce over the assembled dish for extra flavor.

Drizzle with Eel Sauce

Slice into 8 pieces and serve immediately, garnished with additional eel sauce if desired.

Asparagus

Cooked Salmon

Eel Sauce

Slice the Hirame into thin sashimi pieces. Arrange on a plate and drizzle with lime juice, sea salt, and a few drops of sesame oil.

Prepare Hirame Tiradito

Cut the salmon into thin slices. Drizzle with truffle oil and sprinkle with sea salt. Arrange on a separate plate.

Prepare Truffle Salmon

Sear the tuna briefly on all sides and then slice thinly. Serve with soy sauce and lime juice on the side.

Prepare Tuna Tataki

Slice the vegan tuna into sashimi pieces and arrange on a plate. Add avocado slices for garnish.

Prepare Vegan Tuna Supreme

Slice the yellowtail thinly and top with thin slices of serrano chili. Drizzle with soy sauce and lime juice.

Prepare Yellowtail Serrano

Arrange all sashimi plates together, garnish with cucumber sticks and avocado slices, and serve immediately.

Hirame (Flounder)

Tuna

Serrano chili

Truffle oil

Sesame oil

Lime juice

Sea salt

Vegan tuna (made from watermelon or similar)

Slice the jalapeños in half lengthwise and remove the seeds. This will reduce the heat level.

Prepare the Jalapeños

In a bowl, mix the cream cheese with chopped smoked salmon until well combined.

Prepare the Filling

Spoon the cream cheese and smoked salmon mixture into each jalapeño half.

Stuff the Jalapeños

Take a sheet of soy paper and wrap it around each stuffed jalapeño, securing the filling inside.