NEPALESE DUMPLINGS

Crab, Avocado, Cucumber

Nigiri

Crab, Avocado, Cucumber, Sesame Seeds

Soybeans, Sea Salt, Sesame Seeds, Crab, Avocado, Cucumber

California

Tempura Crab Stick

A mix of fresh sashimi on a bed of sushi tamari rice with a side of spicy mayo

Tuna Chirashi Bowl

Seaweed Marinated Salad

COOKED California ROLLS

Soybeans Edamame

Tempura Avocado

Ramune

Smoked Philadelphia Cheese

Pickled Fried Radish Shrimp Tempura

Seaweed Salad Crab Pickled

Shrimp Tempura, Tempura Crab Stick, BBQ Beef Brisket, Avocado, Tobiko, Sesame

The Gran Torino

Strawberry, Leche, Regular, Tuna, Salmon, Crab, Fish Roe, Avocado, spicy option available

House Roll

Philadelphia

Air Fried Shrimp Tempura, Avocado Drizzled With Eel Sauce, Sesame Seeds

Shrimp Tempura

Water

Ramune Soda

Cali Roll

Rainbow

Nigiri (2 pieces)

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure an even distribution of salt.

Mix Dry Ingredients

Gradually add water to the flour mixture. Start mixing with your hands or a wooden spoon until the dough starts to come together.

Add Water

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Knead the Dough

All-purpose flour

Salt

Start by carefully picking through the lump crab meat to remove any shell pieces. Set aside.

Prepare the Ingredients

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes and place in a mixing bowl.

Dice the Avocado

Rinse the cucumber, then slice it lengthwise. Remove the seeds with a spoon if desired, then cut the cucumber into thin half-moons or cubes, adding them to the mixing bowl with the avocado.

Slice the Cucumber

In a small bowl, whisk together the sesame oil, soy sauce, lemon juice, salt, and black pepper until combined.

Make the Dressing

Add the lump crab meat to the mixing bowl with the avocado and cucumber. Pour the dressing over the mixture and gently toss everything together until well combined.

Combine Ingredients

Sprinkle the sesame seeds and fresh cilantro over the top of the crab, avocado, and cucumber mixture. Give it a final gentle toss.

Garnish

Transfer the salad to a serving dish or individual bowls. Enjoy immediately as a refreshing appetizer or light meal.

Serve

Lump crab meat

Avocado

Cucumber

Sesame oil

Soy sauce

Lemon juice

Sesame seeds

Black pepper

Fresh cilantro

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. This helps the rice become sticky when cooked.

Prepare Sushi Rice

In a rice cooker or pot, combine the rinsed sushi rice and 1.5 cups of water. Cook according to the rice cooker instructions, or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.

Cook the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.

Season the Rice

While the rice is cooling, slice the fresh fish into thin pieces, about 1/4 inch thick. The slices should be about the size of your palm.

Slice the Fish

Wet your hands with water to prevent sticking. Take a small handful of sushi rice (about 2 tablespoons) and shape it into an oval with your fingers. Place a slice of fish on top of the shaped rice.

Shape the Nigiri

To serve, place the nigiri on a plate. Add a small amount of wasabi on top of the fish or on the side if preferred. Serve with soy sauce for dipping.

Sushi rice

Rice vinegar

Sugar

Fresh fish (like tuna or salmon)

Wasabi

Soak the dried seaweed in a bowl of cold water for about 10-15 minutes, or until it expands and softens. Drain and rinse under cold water, then chop into bite-sized pieces.

Prepare the Seaweed

In a large mixing bowl, combine the soaked seaweed, shredded crab meat, diced avocado, and sliced cucumber.

Combine the Ingredients

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (if using). Adjust seasoning with salt and black pepper to taste.

Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.

Toss the Salad

Sprinkle the toasted sesame seeds on top of the salad. Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.

Garnish and Serve

Dried seaweed (Wakame)

Crab meat (cooked, shredded)

Ripe avocado (diced)

Cucumber (thinly sliced)

Sesame seeds (toasted)

Honey (optional)

Salt (to taste)

Black pepper (to taste)

Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.

Prepare the Sushi Rice

Transfer the cooked rice to a large bowl. Mix the rice vinegar with a teaspoon of sea salt and gently fold this mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.

While the rice is cooling, prepare the fillings. Slice the avocado and julienne the cucumber. If using fresh crab meat, ensure it's cooked and shredded. If using imitation crab meat, shred it into bite-sized pieces.

Prepare the Fillings

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice (about 1/2 cup) and evenly spread it over the nori, leaving about 1 inch of space at the top.

Prepare the Nori

In the center of the rice-covered nori, place a row of edamame, a few pieces of avocado, cucumber, and shredded crab. Sprinkle a small amount of sesame seeds on top.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the exposed edge of the nori. Wet the edge with a little water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Repeat the process with the remaining nori sheets and fillings. Serve the California rolls with soy sauce for dipping.

Slice and Serve

Nori sheets

Soybeans (edamame), shelled

Sea salt

Imitation crab meat

Avocado, sliced

Cucumber, julienned

Take the crab sticks and cut them in half or leave them whole, depending on your preference. Set aside.

Prepare the Crab Sticks

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure there are no lumps.

Make the Tempura Batter

Gradually add cold water to the dry ingredients while stirring gently. The batter should be lumpy. Add ice cubes to keep the batter cold.

Add Water and Ice

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C).

Heat the Oil

Dip each crab stick into the tempura batter, ensuring they are evenly coated.

Coat the Crab Sticks

Carefully place the coated crab sticks into the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Crab Sticks

Using a slotted spoon, remove the fried crab sticks from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce.

Drain and Serve

crab sticks

all-purpose flour

cornstarch

baking powder

cold water

ice cubes

vegetable oil

salt

In a fine mesh strainer, rinse the sushi rice under cold running water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed.

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove from heat, let it sit covered for 10 minutes, then transfer to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Using a sharp knife, slice the fresh tuna and salmon into thin sashimi pieces.

Cut the avocado in half, remove the pit, and slice the flesh into thin wedges. Cut the cucumber into thin strips or rounds.

Prepare Vegetables

Arrange the sliced tuna, salmon, avocado, cucumber, seaweed salad, and pickled ginger on top of the sushi rice.

Plate the Toppings

In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Stir until well combined.

Mix the Ingredients

In a serving bowl, place a generous portion of the seasoned sushi rice at the bottom. Top with the arranged sashimi and vegetable toppings.

Assemble the Bowl

Drizzle the spicy mayo over the top of the bowl or serve it on the side for dipping.

Add Spicy Mayo

Garnish with additional toppings like sesame seeds or sliced green onions if desired. Enjoy your Tuna Chirashi Bowl!

Fresh tuna (sashimi grade)

Fresh salmon (sashimi grade)

Seaweed salad

Pickled ginger

Mayonnaise

Sriracha sauce

Lime juice

Soak the dried wakame seaweed in warm water for about 10 minutes until it expands and softens. Drain and rinse under cold water, then squeeze out excess moisture.

Thinly slice the cucumber and carrot. The cucumber can be cut into half-moons or julienne strips, while the carrot should be julienned for consistency.

Prepare the Vegetables

In a large mixing bowl, combine the soaked seaweed, pickled radish, cucumber, and carrot.

In a separate bowl, whisk together the soy sauce, rice vinegar, mirin, black sesame oil, and salt to taste.

Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.

Dress the Salad

Sprinkle sesame seeds over the top of the salad for garnish.

Serve the seaweed marinated salad chilled or at room temperature as a refreshing side dish.

Seaweed (wakame)

Pickled radish

Carrot

Mirin

Black sesame oil

Rinse the sushi rice until the water runs clear to remove excess starch. Place the rinsed rice in a rice cooker with 2.5 cups of water. Cook according to rice cooker instructions. Once cooked, let the rice sit for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

While the rice cools, slice the avocado and cucumber into thin strips. If using whole crab, shred it into smaller pieces.

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge. Press down gently to ensure it adheres.

Assemble the Rolls

Lay a line of crab, avocado, and cucumber across the center of the rice-covered nori.

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

Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Cooked crab meat

Rinse the fresh edamame pods under cold running water to remove any dirt or debris.

Prepare the Edamame

In a medium-sized pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add the rinsed edamame pods to the pot.

Add Edamame

Add 1 teaspoon of salt to the boiling water and stir gently to combine.

Season with Salt

Let the edamame cook for about 5-6 minutes, or until the pods are tender but still bright green.

Cook the Edamame

Carefully drain the edamame in a colander and rinse under cold water to stop the cooking process.

Drain and Cool

Transfer the edamame to a serving bowl. If desired, drizzle with soy sauce and sesame oil, and sprinkle with red pepper flakes before serving.

Fresh Edamame

Optional: Soy Sauce

Optional: Sesame Oil

Optional: Red Pepper Flakes

Cut the avocados in half, remove the pit, and carefully scoop out the flesh. Slice the avocado halves into wedges, ensuring that they remain intact.

Prepare the Avocado

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well blended. Gradually add the ice water while stirring gently until the batter is smooth and slightly lumpy. Do not overmix.

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.

Nepalese Dumplings