Coca – Cola

Spicy tuna, cream cheese topped with grilled eel, avocado, and crunchy flakes drizzled with eel sauce.

Dancing Eel Roll

California roll topped with fresh salmon, tuna, and avocado. Sauces: spicy mayo, eel sauce, Sriracha.

Rainbow Roll

Spicy tuna, crabstick and cucumbers, topped with fresh tuna, salmon, avocado, and crunchy flakes. Sauces: spicy mayo, eel sauce.

Sin City Roll

Shrimp tempura, crabstick, cream cheese topped with shredded crab, crawfish, and crunchy flakes. Sauces: spicy mayo, sweet chili, and eel sauce.

Hurricane Roll

Shredded crab with cream cheese topped with spicy mayo.

Crab Roll

Spicy tuna, cucumbers with spicy mayo and Sriracha.

Spicy Tuna Roll

Shrimp tempura, cucumbers with eel sauce.

Shrimp Tempura Roll

Crabstick, cucumbers, avocado with spicy mayo.

California Roll

Deep fried chicken, cucumber, topped with deep fried chicken. Sauces: sweet chili, eel sauce, and spicy mayo.

Chicken Teriyaki Roll

Shrimp tempura, cream cheese, topped with shredded crab, jalapeños, and crunchy flakes. Sauces: spicy mayo and eel sauce.

Alabama Roll

Smoked salmon, cream cheese, and avocado drizzled with spicy mayo.

Philly Roll

Fresh tuna, cucumber, avocado, seaweed salad, shredded crab, mixed with ponzu and spicy kimchi sauce, topped with green onions, and masago.

Happy Mix Salad

Kimchi

Cucumber Salad

Seaweed Salad

Miso Soup

Boom Boom Shrimp

Edamame

Takoyaki

Gyoza

Egg Rolls

Crab Rangoons

Combine 2 cups granulated sugar and 1 cup hot water in a medium saucepan. Stir over medium heat until sugar dissolves completely. Add 1/4 cup dark corn syrup and continue to simmer 2–3 minutes to integrate and slightly thicken. Remove from heat.

Make simple cola syrup

Stir in 1 tablespoon caramel color (or 1 tablespoon pre-made caramel syrup) and 1/2 teaspoon vanilla extract until uniform. If using powdered caffeine, dissolve the measured 50 mg into 1–2 teaspoons warm water first and stir into the syrup. Keep the syrup warm but off direct heat while you prepare the flavoring.

In a small heatproof bowl combine the citrus juices: 1 tablespoon lemon juice and 1 tablespoon lime juice. Add 1/4 teaspoon orange oil (or finely grated orange zest) and stir.

Prepare flavor concentrate

To the citrus mixture add 1/8 teaspoon ground cinnamon, 1/16 teaspoon ground nutmeg, and 1/16 teaspoon ground coriander. Add 1/4 teaspoon vanilla bean paste (or extra vanilla extract). If using a tiny amount of lime oil or tincture, add it now (a drop or two is enough). Stir thoroughly to combine.

Add 1/2 teaspoon citric acid and 1/2 teaspoon food-grade phosphoric acid (optional for sharper acid tang). Whisk the flavoring into the warm syrup base. Taste carefully and adjust: more citric acid for brighter citrus, more vanilla for sweetness, or a touch more caramel for color/depth. Let the combined syrup cool to room temperature.

Chill the flavored cola syrup thoroughly. For each serving (approx. 1 cup drink) mix about 1/4 cup cola syrup with 1 cup cold carbonated water (adjust 1:4 syrup to soda to taste). Stir gently to preserve carbonation.

Dilute and serve

Pour over ice if desired and garnish with a lemon or lime wedge. Keep unused syrup refrigerated in a sealed container for up to 2 weeks.

granulated sugar

water (hot)

dark corn syrup

caramel color (homemade or purchased)

vanilla extract

caffeine (optional, powdered)

fresh lemon juice

fresh lime juice

orange oil or expressed orange zest

cinnamon (ground)

nutmeg (ground)

coriander (ground)

lime oil or tincture (optional)

vanilla bean paste (or additional extract)

citric acid

phosphoric acid (or 10% food-grade phosphoric acid solution) - optional

cold seltzer or carbonated water

ice cubes

lemon or lime wedge (garnish)

Rinse 2 cups short-grain sushi rice under cold water until water runs mostly clear. Drain and cook rice with 2 cups water in a rice cooker or pot according to package instructions (about 18–20 minutes simmer + rest).

Cook rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool rice to body temperature. Cover with a damp towel until ready.

Season rice

In a bowl combine 8 oz finely chopped sushi-grade tuna with 2 tbs mayonnaise and 1 tbs sriracha. Taste and adjust heat—mix until well combined and keep chilled until assembly.

Make spicy tuna

Cut 4 oz cream cheese into long, thin strips (about 1/4" x 1/4" x length of roll). Slice avocado in half, remove pit, slice thinly and fan or keep slices aside. If using cucumber, peel (optional) and julienne into long thin sticks matching the roll length.

Prepare cream cheese and veg

If using pre-cooked grilled eel (unagi), gently warm slices in a microwave for 20–30 seconds covered, or briefly in a 350°F (175°C) oven for 5 minutes. Brush eel with 2 tbs eel sauce to glaze and keep warm.

Warm grilled eel

If using packaged tempura flakes, have 1 cup ready. If making fresh, briefly deep-fry small pieces of tempura batter until golden, drain and cool. Toast 1 tsp sesame seeds in a dry pan for 1 minute until fragrant.

Prep crunchy bits

Place a bamboo mat wrapped in plastic on work surface. Lay 1 nori sheet shiny side down on the plastic. Wet your hands to prevent sticking. Spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice.

Lay nori and rice

Across the center of the rice place a strip of cream cheese (approx 1 oz per roll), a line of spicy tuna (about 2 oz per roll), and julienned cucumber if using. Do not overfill.

Add fillings

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in and pressing gently to form a tight cylinder. Press the seam edge of the nori to seal. Repeat to make 4 rolls total (each nori sheet makes one roll).

Roll tightly

Using a very sharp knife moistened with water, slice each roll into 8 even pieces. Wipe the knife between cuts for clean slices.

Slice rolls

Arrange roll slices on a serving plate. Place a slice of warmed glazed eel on top of each sushi piece, draping slightly. Fan a thin slice of avocado over or beside the eel as preferred. Spoon or sprinkle about 1 tbsp tempura flakes per piece (or 1 cup distributed across all pieces) for crunch. Drizzle additional eel sauce (about 2 tbs distributed) over the tops and finish with a light sprinkle of toasted sesame seeds.

Arrange and top

Optionally add a thin line of extra spicy mayo (mix 1 tbs mayo + 1/2 tsp sriracha) atop each piece for color and heat. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Final garnish

sushi rice (short-grain)

rice vinegar

kosher salt

nori sheets

spicy tuna (sushi-grade tuna, finely chopped)

sriracha

mayonnaise (Japanese preferred)

cream cheese

avocado

cucumber (optional, julienned)

grilled eel (unagi), prepared and sliced

eel sauce (unagi sauce)

tempura flakes (crispy bits / tenkasu)

toasted sesame seeds

bamboo sushi mat (wrapped in plastic)

plastic wrap

soy sauce (for serving)

pickled ginger and wasabi (optional, for serving)

Rinse the rice under cold water until the water runs mostly clear (about 6–8 rinses) to remove excess starch.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves (do not boil). Let cool slightly.

Transfer cooked rice to a large shallow wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool and gloss the rice. Fan rice until just slightly warm. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare the filling: mix shredded imitation crab with 2 tbsp Japanese mayonnaise until combined and lightly seasoned.

Cut cucumber into long thin julienne strips, remove seeds so rolls aren’t watery.

Slice one avocado for the inside filling and toss briefly with a few drops of rice vinegar to slow browning (optional).

Lay a sheet of plastic wrap over the bamboo mat. Place one nori sheet shiny-side down on the plastic. With wet fingers, spread about 3/4 cup of sushi rice evenly over the nori to cover the entire sheet in a thin layer. Sprinkle a few sesame seeds over the rice. Carefully flip the nori so rice faces down on the plastic and nori faces up.

Assemble inside-out (uramaki) rolls

On the nori (seaweed) side, arrange a 3/4–inch strip of imitation crab mixture across the lower third of the sheet, add a few cucumber julienne strips and one or two avocado slices lengthwise.

Lift the bamboo mat edge and roll tightly away from you to form a firm cylinder, using the mat to shape. Press gently but firmly to seal the roll. Repeat with remaining nori and fillings to make 4 rolls. Let rolls rest seam-side down 2 minutes on a cutting board.

Thinly slice the salmon and tuna across the grain into pieces large enough to drape across the roll (about 6–8 slices per roll). Thinly slice the avocado for topping.

Place each roll seam-side down and remove the plastic wrap. Using a very sharp wet knife, slice each roll into 8 even pieces. Wipe and wet the knife between cuts to keep clean slices.

Arrange topping slices on each piece: drape salmon on 1/3 of the pieces, tuna on another 1/3, and avocado slices on the remaining pieces, alternating so the plate shows a rainbow of colors. Gently press toppings to adhere.

Lightly sprinkle toasted sesame seeds over the topped rolls.

Whisk together 3 tbsp Japanese mayonnaise and 1 tbsp Sriracha until smooth. Adjust heat to taste.

Make spicy mayo

If you have store-bought eel sauce use as-is. To plate, drizzle eel sauce in a zigzag over the rolls and add small dots or thin lines of spicy mayo. Add a few drops of Sriracha directly for accent if desired.

Serve the rainbow rolls with soy sauce, pickled ginger and wasabi on the side.

For best presentation, chill sliced fish slightly before topping so it holds shape. Keep all raw fish refrigerated and consume within recommended safe time (same day ideally).

Clean the knife between cuts to maintain neat slices. Leftover rice can be refrigerated up to 24 hours but best used fresh.

short-grain sushi rice (uncooked)

water

nori sheets (4.5 x 7 in / full sheet)

imitation crab (surimi), shredded or sliced

Japanese mayonnaise

cucumber, julienned, seeds removed

ripe avocado (for inside), sliced

fresh sushi-grade salmon, thinly sliced

fresh sushi-grade tuna, thinly sliced

ripe avocado, thinly sliced (for top)

Japanese mayonnaise (Kewpie)

Sriracha

eel sauce (store-bought or homemade)

pickled ginger (gari)

wasabi paste

toasted white sesame seeds

bamboo sushi rolling mat (makisu)

If not already done, season 2 cups cooked sushi rice with sushi vinegar (about 2 tbsp rice vinegar + 1 tbsp sugar + 1/2 tsp salt warmed to dissolve). Spread rice in a bowl and fan to cool to slightly above room temperature.

Prepare spicy tuna by combining 3 oz finely diced sashimi-grade tuna with 1 to 1.5 tablespoons of the spicy mayo (reserve remaining mayo for topping). Adjust heat to taste.

Shred 2 oz crabstick into thin pieces and julienne 1/2 cup English cucumber into long thin strips.

Thinly slice 2 oz fresh tuna and 2 oz fresh salmon into pieces large enough to cover the roll when laid out (approx. 6–8 thin slices total). Thinly slice avocado and set aside.

Place a bamboo mat on a work surface and wrap it in plastic to prevent sticking. Put one nori sheet shiny side down on the mat.

Wet your hands with the cold water to prevent rice from sticking. Take half of the seasoned rice (about 1 cup) and gently spread it evenly over the nori, leaving a 1/2-inch strip at the far edge of the nori uncovered.

Flip the nori and rice so rice is facing down on the plastic (optional for inside-out roll). If you prefer a classic inside-out (rice outside) Sin City roll, keep rice on the outside; otherwise keep nori outside. For the classic presentation, keep rice outside: sprinkle a few drops of water on your fingers and flip rice-side up onto the mat with nori under it.

On the center of the nori (on the side facing you), arrange a line of spicy tuna (about half the spicy tuna prepared), a line of shredded crabstick, and a line of cucumber juliennes. Don’t overfill—leave margins so you can roll.

Use the bamboo mat to roll the sushi tightly away from you, tucking the filling as you roll. Apply gentle pressure to form a compact roll. Seal the edge with a little water on the exposed nori strip.

Place the roll seam-side down. Evenly layer the thin slices of fresh tuna and salmon across the top of the roll, overlapping slightly to fully cover the roll. Arrange avocado slices on top as well where space allows.

Using a sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife clean and wet between cuts to keep slices neat.

Garnish each piece with a small spoonful of spicy mayo and a light drizzle of eel sauce. Sprinkle crunchy tempura flakes over the top for texture.

Arrange the 8 pieces on a serving plate. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy promptly for best texture and flavor.

sushi rice (cooked, seasoned)

spicy tuna (finely diced tuna mixed with spicy mayo)

crabstick (imitation crab), shredded

English cucumber, julienned

fresh tuna, sashimi-grade, thinly sliced

fresh salmon, sashimi-grade, thinly sliced

ripe avocado, thinly sliced

crunchy tempura flakes (panko or tenkasu)

spicy mayo (mayonnaise + sriracha)

wasabi

cold water (for wetting hands)

Rinse sushi rice under cold water until water runs clear. Drain and combine rice with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil then simmer, covered, 18 minutes; rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a wooden or large nonreactive bowl. Gently fold in vinegar mixture with a rice paddle or spatula while fanning to cool until slightly glossy. Cover with a damp towel and keep at room temperature until assembly.

Pat shrimp dry and make 3 small shallow slits in the underside to prevent curling. Lightly dust each shrimp with 1 tablespoon all-purpose flour.

Prepare tempura batter: whisk tempura mix with cold sparkling water until just combined; lumps ok. Keep batter chilled over an ice bath if possible.

Heat vegetable oil in a deep pot to 350°F (175°C). Dip floured shrimp into batter, allowing excess to drip off, and fry 2–3 shrimp at a time until golden and crisp, 2–3 minutes. Drain on a wire rack or paper towels. Keep warm.

In a small skillet over medium heat, toast panko flakes, stirring frequently, until light golden and crisp, about 3–4 minutes. Remove from heat and cool. Mix toasted panko with black sesame seeds and half the sliced scallions. Set aside.

Slice cream cheese into 8 long thin strips (approx. 1/4-inch by 3 inches). Tear imitation crab sticks in half lengthwise if wide. Keep cooked shredded crab and crawfish in a small bowl and season lightly with 1 teaspoon sweet chili sauce and a pinch of salt; toss gently.

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet shiny-side down. Wet hands with vinegar-water to prevent sticking and spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered.

Flip the nori sheet so the rice faces down on the plastic/plank (optional for inside-out roll). Place two tempura shrimp lengthwise across the center of the nori, tails pointing out one end. Add two strips of cream cheese and two pieces of imitation crab alongside the shrimp.

Using the mat, roll the nori over the fillings, applying gentle pressure to form a tight cylinder. Tighten the roll by pulling the mat while pressing. Seal the edge with a little water on the bare nori strip.

Make 3 more rolls to use all ingredients, producing 4 rolls total. Allow rolls to rest seam-side down for 5 minutes to set.

Using a sharp wet knife, cut each roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean.

Top each sushi piece with a small spoonful (about 1/2 tsp) of the seasoned shredded crab and a few pieces of crawfish. Sprinkle generous pinch of toasted panko-scallion mixture on top to create crunchy flakes.

Drizzle spicy mayonnaise (use a squeeze bottle or spoon) in a zigzag across the roll pieces. Add thin lines of sweet chili sauce and eel sauce over the top to taste.

Garnish with remaining sliced scallions and a light dusting of black sesame seeds.

Arrange roll pieces on a platter. Serve immediately with soy sauce, pickled ginger, and wasabi on the side. Recommend eating within 15–20 minutes for best texture (crispy tempura and crunchy panko).

water (for cooking rice)

shrimp, large (peeled, deveined, tails on)

tempura batter mix

cold sparkling water (for tempura batter)

all-purpose flour (for dusting)

vegetable oil (for deep frying)

imitation crab sticks (kani), thin

cooked shredded crab meat

cooked crawfish tails (or chopped crawfish meat)

panko flakes (crispy crunchy topping)

scallions, thinly sliced

black sesame seeds

spicy mayonnaise (store-bought or homemade)

sweet chili sauce

pickled ginger

If using lump crab, pick through to remove shells and shred or flake with two forks into bite-sized pieces. If using imitation crab, shred or chop into 1/2-inch pieces.