Shrimp tempura, tobiko, onion, seared salmon with spicy mayo and eel sauce

Aburi Spicy Salmon Oshi

Spicy salmon, avocado, cucumber, shrimp tempura, top with torched spicy crab salad and tobiko

Sunny Dragon Roll

Spicy salmon, avocado, torched salmon on top with green onion and tobiko

Double Salmon Roll

California roll top with salmon, red & white tuna, Hamachi fish, avocado

Rainbow Roll

Shrimp tempura, crab stick, cucumber, avocado, top with tuna

Red Dragon Roll

Shrimp tempura, crab stick, cucumber, avocado, top with BBQ eel

Black Dragon Roll

Shrimp tempura, crab stick, cucumber, avocado, top with salmon. Add Torched +$1

Golden Dragon Roll

Shrimp tempura, crab stick, cucumber, top with avocado

Green Dragon Roll

Edamame

Green Salad

Mango Salad

AC roll, mango avocado roll, veggie green roll

Vegetarian Maki Lunch

Dynamite roll, california roll, spicy salmon roll

Dynamite Lunch

Black dragon roll, california roll, spicy salmon roll

Black Dragon Lunch

Golden dragon roll, california roll, spicy salmon roll

Golden Dragon Lunch

Green dragon roll, california roll, spicy salmon roll

Green Dragon Lunch

Salmon sushi, spicy salmon roll, double salmon roll

Salmon Lunch

Tako Wasabi

Baby Octopus

Avocado Salad

Seaweed Salad

Miso Soup

This Junmai is soft and layered, with a clean, crisp character and gentle aromas of honeysuckle, mochi rice, melon and mint.

Tenmei Bear Cup

Cloudy, light pale gold with a creamy head, this Japanese beer is dry and aromatic, very restrained in hoppiness.. It is refreshing and fruity.

Far Yeast Tokyo White

If not already prepared, cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While still hot, fold in the 3 tbs rice vinegar seasoning (sugar + salt dissolved in rice vinegar) gently with a cutting motion. Fan rice until slightly cooled to near room temperature. Keep covered with a damp towel to prevent drying.

Prepare sushi rice

Lightly oil the inside of an oshi (rectangular) mold or a small square/rectangular container with 1 tsp neutral oil so rice won't stick. If using nori, cut strips to line the mold sides.

Prepare mold

If using store-bought shrimp tempura, skip. Otherwise: in a chilled bowl, lightly beat the cold egg, add ice-cold sparkling water, then gently fold in 1/4 cup flour — do not overmix; a few lumps are fine. Dust peeled, deveined shrimp lightly with 1 tsp cornstarch before dipping in batter.

Make tempura batter

Heat vegetable oil in a medium pot to 350–365°F (175–185°C). Fry shrimp in small batches 1–2 minutes until golden and crisp. Drain on a wire rack or paper towel and keep warm. Break or cut into pieces sized to fit on the oshi (roughly 1–2 shrimp per piece depending on mold size).

Fry shrimp

Slice the sushi-grade salmon into thin rectangular strips about the width/length of your oshi mold top (approx. 1/4" thick, trimmed to fit). Lightly brush both sides with 1 tsp soy mixed with 1/2 tsp sesame oil; sprinkle a tiny pinch (approx. 1/8 tsp) salt. Set aside on a plate.

Slice and season salmon

Very thinly slice the red onion and soak briefly (30 seconds) in cold water to mellow bite, then drain well. Thinly slice green onion. Measure out 2 tbs tobiko and have it ready.

Prepare onions and tobiko

Press about 1/4 cup of seasoned sushi rice firmly into the bottom of the oshi mold for the first layer. Add a single layer of shrimp tempura pieces (broken to fit) across the rice. Spoon 1 tsp tobiko in a line or dot pattern over the tempura, then add a thin scattering of red onion slices (about 1 tsp). Add another light layer of rice (about 1/4 cup) and press firmly to compact using the oshi lid or a flat spatula. If your mold is larger, adjust rice and layers proportionally. Remove the assembled rice block from the mold carefully onto a heatproof plate or board.

Layer in the mold

Lay the salmon strips on top of the compacted rice block, covering evenly. Drizzle or pipe spicy mayo over the salmon: mix Japanese mayo and sriracha to make 4 tbs total (adjust heat to taste). Lightly drizzle eel sauce across the top (about 2 tbs). Optionally add a few small dots of extra tobiko.

Top with salmon and sauces

Sprinkle 1 tsp rice wine or sake lightly over the salmon (or brush). Using a handheld culinary torch, sear the salmon surface until edges just begin to char and the mayo slightly bubbles — about 10–20 seconds per area, moving torch to avoid overcooking. Aim for a barely-cooked exterior with raw center (aburi style). If you don't have a torch, briefly broil on high 6–10" from heating element for 30–45 seconds while watching closely.

Torch the salmon (aburi)

After torching, let cool 30–60 seconds, then carefully slice the rice block into 6–8 bite-sized oshi pieces using a very sharp wet knife (wet the blade between cuts). Arrange pieces on a serving plate.

Finish assembly

Plate each piece with an extra drizzle of eel sauce and a small stripe or dot of spicy mayo as desired. Garnish with remaining tobiko, toasted sesame seeds, sliced green onion, and microgreens/shiso. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

sushi rice (cooked, seasoned)

rice vinegar seasoning (from cooked rice)

neutral oil (for oshi mold)

nori (optional, small strips)

salmon fillet (sushi-grade)

shrimp tempura (small pieces)

tobiko (flying fish roe)

green onion (thinly sliced)

red onion (very thinly sliced)

spicy mayo (Japanese mayo + sriracha)

eel sauce (unagi sauce)

soy sauce (for seasoning, optional)

sesame oil

rice wine or sake (for torching salmon)

all-purpose flour

ice-cold sparkling water

egg (cold)

cornstarch (for dusting)

vegetable oil (for frying)

toasted sesame seeds

microgreens or shiso (optional)

salt

Rinse the sushi rice under cold running water until the water runs clear (about 3–4 minutes). Drain and let sit 20 minutes.

Combine rinsed rice and 420 ml water in a rice cooker (or saucepan). 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, combine 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 wide shallow bowl (a wooden hangiri if available). Gently fold in the vinegar mixture with a wooden spatula while fanning the rice to cool quickly. Aim for glossy, slightly sticky rice. Let rice come to near room temperature (about 10–15 minutes).

Dice the sushi-grade salmon into small 1/4-inch pieces. In a bowl combine the diced salmon with 2 tablespoons Japanese mayonnaise and 1 teaspoon sriracha. Mix gently, taste and adjust heat. Refrigerate until assembly.

Prepare spicy salmon

Julienne the cucumber into long thin batons. Slice the avocado lengthwise into 6 even strips. If desired, toss avocado lightly with a few drops of lemon juice to slow browning.

Prepare cucumber & avocado

Heat vegetable oil in a deep pot to 180°C (355°F). Pat shrimp dry, make 3 shallow diagonal cuts on the underside to prevent curling, and dust lightly with flour. In a bowl, whisk tempura mix with 150 ml ice-cold water just until combined—batter should be lumpy; do not overmix. Dip each shrimp in batter, then gently lower into hot oil and fry until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel to drain. Trim shrimp lengthwise if needed so each roll can fit cleanly.

Make shrimp tempura

In a bowl combine shredded crab, 2 tablespoons mayonnaise, 1 teaspoon sriracha, 1 teaspoon soy sauce, 1 teaspoon mirin (optional) and sliced green onions. Mix until combined. Taste and adjust seasoning. The mixture should be slightly saucy but not watery.

Make spicy crab salad

Stir 1 tablespoon of the tobiko into the crab mixture gently, reserving about 1 tablespoon for final garnish.

Add tobiko

Lay a bamboo sushi rolling mat on a clean surface and place plastic wrap on the mat to prevent sticking. Place one nori sheet shiny-side down on the plastic.

Wet your hands with water (with a little rice vinegar to prevent sticking). Spread a thin even layer of sushi rice over the nori, leaving a 1-inch (2–3 cm) bare margin at the far edge. Lightly brush the rice with a small amount of sesame oil if using.

Flip the nori/rice so the rice is facing down on the plastic (nori up). This makes an inside-out roll where fillings are inside and the rice will be outside.

On the nori (now facing you), near the edge closest to you, place in order: a strip of avocado (2–3 strips staggered per roll depending on width), a few cucumber julienne pieces, a line of spicy salmon, and two shrimp tempura placed tail-out (so tails will be visible when cut). Do not overfill—leave room to roll.

Lift the bamboo mat edge nearest you and begin to roll tightly away from you, using the mat to shape and compress the roll. Seal the edge by wetting the bare nori margin with a little water and finishing the roll. Repeat to make two rolls (uses 2 nori sheets).

Place rolls seam-side down. Using a sharp, wet knife, slice each roll into 8 equal pieces. Wipe the knife clean and wet between cuts for clean slices.

Spoon or pipe a mound (about 1 tablespoon) of the spicy crab salad onto the center of each slice. Sprinkle the reserved 1 tablespoon tobiko over the crab topping. Using a culinary torch held 2–3 inches away, briefly torch the crab topping until it is warmed and slightly charred at the edges (10–20 seconds per piece). Be careful not to overheat the roe; just lightly scorch the mayonnaise-crab surface to add smoky flavor and a golden color.

Top with spicy crab and torch

Garnish the plate with remaining tobiko, pickled ginger, and wasabi. Serve immediately.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

fresh sushi-grade salmon, diced

Japanese mayonnaise (or Kewpie)

sriracha

avocado, peeled and sliced into 6 long strips

English cucumber, julienned (remove seeds if large)

large raw shrimp, peeled and butterflied (for tempura)

tempura batter mix

ice cold water (for tempura batter)

vegetable oil (for deep frying)

imitation crab (kanikama) or cooked lump crab, shredded

Japanese mayonnaise (additional)

sriracha (additional)

green onions, thinly sliced

soy sauce (for seasoning crab salad)

mirin (optional, for crab salad)

nori sheets (full size)

sesame oil (optional, light brush)

pickled ginger (for serving)

wasabi (for serving)

Rinse the rice under cold water until the water runs clear (about 5–7 minutes). 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, then reduce to low, cover and simmer 15 minutes. Let rest, covered, for 10 minutes off heat.

While rice is cooking, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (hangiri or wide bowl). Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool and season the rice. Fan the rice as you fold to give it shine. Aim for slightly warm rice. Cover with a damp towel until ready to use.

In a small bowl combine 6 oz finely diced sushi-grade salmon, 2 tbs Japanese mayonnaise, 1 tsp sriracha and 1/2 tsp sesame oil. Mix gently to maintain texture. Taste and adjust heat or mayo as desired.

Place a plastic-wrapped bamboo mat on your work surface. Lay one full nori sheet shiny side down on the plastic. Wet your hands in the vinegar-water bowl to prevent sticking.

Layout

Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll (about 3/4 cup rice per sheet). Press gently to adhere; do not compress tightly.

Flip the nori so rice side is down on the plastic (optional - for inside-out roll). For a classic inside rice-out Double Salmon Roll, keep rice on the outside: sprinkle a bit of water on your hands and smooth the rice. Place the nori (rice side down) on the mat with the rice facing up.

Along the center of the nori (rice side up), lay 1/3 of the spicy salmon mixture in a line, then place 2–3 avocado slices on top of the filling. Press the filling into a compact line to help rolling.

Using the bamboo mat, roll the nori tightly over the filling, applying even pressure to form a cylinder. Pull the mat as you roll so the nori wraps tightly. Seal the far edge with a little water.

Repeat to make the remaining rolls (total: 3 rolls). If you prefer 8-piece portions, each roll will yield 8 slices; total servings can be adjusted accordingly.

Place a roll on a cutting board and set thin slices of the topping salmon on top of the roll, slightly overlapping to cover the surface. Brush the salmon lightly with a mixture of 2 tbs mayonnaise and 1/2 tsp sriracha (adjust spicy mayo ratio to taste).

Use a kitchen torch to briefly torch the salmon topping until it is lightly blistered and just cooked on the surface (10–20 seconds per spot). Move torch continuously to avoid overcooking. The goal is a lightly seared exterior while keeping the interior raw.

After torching, let the roll rest 1 minute to settle.

Using a very sharp, lightly oiled knife dipped in the vinegar-water bowl between cuts, slice each roll into 8 equal pieces. Wipe the knife clean between cuts to maintain neat slices.

Top each piece with a small pinch of tobiko (about 1/4 tsp per piece) and a sprinkle of thinly sliced green onion. Arrange pieces on a platter.

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

water

sushi-grade salmon (for filling), finely diced

Japanese mayonnaise (Kewpie)

avocado, sliced lengthwise into 8 strips

nori sheets (full-size)

sushi-grade salmon (for topping), thinly sliced

mayonnaise (or Kewpie) for brushing

sriracha (optional, for spicy top)

green onion, thinly sliced

pickled ginger

wasabi

soy sauce (for serving)

bamboo sushi mat (wrapped in plastic)

sharp knife (oiled)

kitchen torch

small bowl of water with a splash of rice vinegar (for wetting hands/knife)

Rinse the 2 cups of sushi rice under cold water, swishing until the water runs nearly clear (about 4–6 rinses). Drain. Combine rice and 2.2 cups water in a rice cooker or heavy pot. Let rice soak 20–30 minutes if possible, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Rinse and cook rice

While the rice cooks, heat 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil). Let cool to warm.

Prepare sushi vinegar

Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the warm sushi vinegar into the rice using a paddle or spatula with slicing motions to avoid smashing the grains. Fan the rice while mixing to cool quickly to room temperature (this gives glossy rice). Cover rice with a damp towel until ready to assemble.

Prepare crab mixture: In a bowl combine shredded imitation crab (8 oz) with 1 tbs mayonnaise. Mix to coat evenly; set aside.

Prepare cucumber and avocado: Cut cucumber into long julienne strips and remove seeds. Slice 1 avocado into 1/4" strips for the inside filling. Keep these ready and slightly moist to prevent browning (sprinkle a tiny amount of vinegar or lemon if needed).

Slice fish and avocado for topping: Using a very sharp knife, thinly slice the salmon, red tuna, white tuna, and Hamachi on a bias into long 1/8"–1/16" slices suitable for laying over a roll. Slice the second avocado (for top) into thin long slices. Keep fish chilled until assembly.

Prepare rolling station: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap (to keep it clean and prevent rice sticking to the mat). Place a sheet of nori, shiny side down, on the plastic-wrapped mat.

Spread rice on nori: With wet hands (to prevent sticking), take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori in a thin layer, leaving a 1/2"–1" strip at the far edge of the nori free of rice. Press gently so rice adheres but grains remain distinct.

Flip nori so rice side is down: Carefully flip the nori sheet over so the rice is facing down on the plastic wrap and the nori side faces up. This creates an inside-out roll (uramaki) with rice on the outside.

Add fillings: On the nori (now facing up), arrange the crab-mayo mixture in a line about 3/4" from the near edge. Layer cucumber julienne and the inside avocado strips on top of the crab in the same line.

Roll the California base: Lift the near edge of the mat, using it to roll the filling away from you into a tight cylinder, tucking the nori over the filling and pulling the mat to tighten. Roll it completely so rice is on the exterior. Use gentle, even pressure—do not squeeze so hard that rice is compressed.

Shape and chill the roll: Press the roll in the mat to firm it and shape it into a rounded or slightly squared roll. If desired, wrap the roll in plastic and chill briefly (5–10 minutes) to make slicing cleaner.

Apply toppings (rainbow): Unwrap the roll from plastic if chilled. Lay thin slices of salmon, red tuna, white tuna, Hamachi and avocado over the surface of the roll in overlapping rows to create the rainbow pattern. Aim for 3–4 overlapping pieces per slice width so each slice shows multiple fish colors.

Slice the roll: With a very sharp knife dipped in water (and wiped between cuts), slice the roll into 8 equal pieces. Wipe and wet the knife between cuts to keep clean slices and prevent tearing.

Garnish and serve: Arrange pieces on a platter. Sprinkle with 2 tsp toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

kosher salt

imitation crab (or real crab), shredded

mayonnaise (Japanese kewpie preferred)

ripe avocado (for inside), sliced into 1/4" strips

cucumber, julienned (seeds removed)

fresh salmon, sashimi-grade, thinly sliced

red tuna (ahi), sashimi-grade, thinly sliced

white tuna ( escolar or albacore ), sashimi-grade, thinly sliced

Hamachi (yellowtail), sashimi-grade, thinly sliced

avocado (for top), thinly sliced

sesame seeds (white or toasted)

wasabi (optional)

plastic wrap

bamboo sushi mat

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear to remove excess starch.

Combine rinsed rice and 2.25 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 18 minutes, then let rest 10 minutes off heat.

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat or microwave briefly, stirring until sugar and salt dissolve. Do not boil.

Transfer cooked rice to a large shallow wooden or glass bowl. Gently fold in the seasoned vinegar with a wooden spatula, fanning the rice to cool to near room temperature. Cover with a damp cloth to keep moist.

Prepare shrimp: make 3 shallow slits on the belly side of each shrimp to prevent curling, pat dry with paper towels, and lightly sprinkle with 1/2 tsp salt.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain temperature for even frying.