A wide variety of sushi options made with the freshest ingredients.

Sushi

A classic dish with savory broth and fresh ingredients, available in various styles.

Ramen Noodle Soup

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly.

Prepare the Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Let it cool to room temperature.

Season the Rice

Thinly slice the salmon, cucumber, and avocado.

Prepare the Fillings

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

Assemble the Sushi

Place a few strips of salmon, cucumber, and avocado in the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep it tight. Wet the top edge of the nori to seal the roll.

Roll the Sushi

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

Slice and Serve

Sushi rice

Rice vinegar

Sugar

Salt

Nori sheets

Fresh salmon (sashimi grade)

Cucumber

Avocado

Soy sauce

Wasabi

Pickled ginger

In a large pot, combine the chicken or vegetable broth, soy sauce, mirin, ginger, and garlic. Bring to a simmer over medium heat.

Prepare the Broth

Once the broth is simmering, add the ramen noodles to the pot and cook according to package instructions until tender.

Cook the Noodles

Stir in the mushrooms, spinach or bok choy, and half of the chopped green onions. Cook for an additional 2-3 minutes until the vegetables are tender.

Add Vegetables

While the soup is simmering, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove eggs, cool in ice water, peel and set aside.

Prepare the Eggs

Drizzle sesame oil into the soup, and season with salt and pepper to taste. Divide the soup into bowls.

Finish the Soup

Slice the soft-boiled eggs in half and place on top of the soup. Garnish with remaining green onions and serve immediately.