Japanese style cutlet served with panko battered curry sauce over rice

Katsu Curry Chicken or Pork

Special Cucumber Roll

Tempura California Roll

Yellowtail Scallion Roll

Mackerel

Shrimp cucumber tempura topped with avocado and crunch

Shrimp Tempura Roll

Cucumber Roll

Tuna

Salmon

Salmon on the Beach

Masago Dragon Roll

Spicy Tuna Roll

Tamago Rolls

Chicken Crunch Roll

Crazy Tuna Crunch Roll

Tuna Avocado Roll

Avocado Cucumber Roll

California Roll

Deep – fried chicken or pork In a Chinese – style tangy sauce

Sweet and Sour Chicken or Pork

Breaded and deep – fried mashed potatoes mixed with vegetables (2pcs)

Croquettes

Veggie Egg Roll

Vegetarian Combination

1 angry California roll, 1 crunch crab roll

California Roll Combination 2

If using chicken breasts, butterfly each breast and place between plastic wrap; if using pork, trim and lightly score fat. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with kosher salt and black pepper.

Prepare and pound meat

Place flour in a shallow dish. Beat the eggs in a second shallow bowl until smooth. Put panko breadcrumbs in a third shallow dish. Lightly press each cutlet into the flour, shaking off excess, then dip into beaten egg, then press into panko until evenly coated. Press firmly so panko adheres.

Set up breading station

In a large skillet, pour enough neutral oil to come about 1/4 inch up the sides (about 1 cup). Heat over medium-high until oil reaches 350°F (or a small breadcrumb sizzles immediately). Add cutlets (work in batches to avoid crowding). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F for chicken, 145°F for pork with a 3-minute rest). If edges need extra browning, add 1 tbsp unsalted butter toward the end and tip pan to spoon melted butter over edges. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain and rest for 3–5 minutes. Keep warm.

Pan-fry or shallow fry cutlets

After resting, slice cutlets into 1/2-inch strips for serving.

Slice

In a medium saucepan or skillet, heat 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add diced carrot and continue cooking 4–5 minutes until carrots soften. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook aromatics and vegetables

Sprinkle 2 tbsp flour over the softened vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Bring to a gentle simmer.

Make roux and build sauce

Reduce heat to low and stir in 3 tbsp Japanese curry roux (or 2–3 tbsp curry powder plus a touch more flour to thicken). Add soy sauce, Worcestershire sauce, honey or brown sugar, grated apple (if using), salt, and pepper. Simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens to a gravy consistency. If sauce becomes too thick, add a splash of stock or water. Taste and adjust seasoning (more soy for saltiness, sugar for sweetness, or extra roux for thickness).

Add curry base and seasonings

For a silky curry, use an immersion blender or transfer the sauce to a blender and purée until smooth, then return to the pan and reheat gently. Keep warm until serving.

Blend for smoothness (optional)

Portion steamed rice into shallow bowls or plates (about 1 cup rice per serving). Place sliced katsu cutlet across the rice.

Ladle hot curry sauce over and beside the cutlet so the panko remains slightly crisp under the sauce but still saucy. Drizzle a little tonkatsu sauce over the cutlet if desired for extra tang.

Garnish with shredded cabbage, chopped scallions or parsley, and serve immediately while hot. Provide extra sauce on the side if preferred.

boneless chicken breasts or pork loin chops

kosher salt

freshly ground black pepper

all-purpose flour

large eggs

panko breadcrumbs

neutral oil for frying (vegetable, canola, or peanut)

unsalted butter (optional, for pan-frying edge)

vegetable oil

yellow onion, medium, finely chopped

carrot, medium, peeled and diced

garlic cloves, minced

fresh ginger, grated

all-purpose flour (for roux)

Japanese curry roux (store-bought blocks) or curry powder + stock

chicken or vegetable stock

soy sauce

Worcestershire sauce

honey or brown sugar

salt

black pepper

apple, grated (optional, for sweetness)

steamed Japanese short-grain rice

tonkatsu sauce (store-bought) or extra curry sauce

chopped scallions or parsley (garnish)

shredded cabbage (optional)

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rice to a medium pot with 1.8 cups water, cover, and bring to a gentle boil over medium heat. Once boiling, reduce to low, simmer covered for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl; stir until dissolved. Transfer hot cooked rice to a large shallow bowl (a wooden hangiri or wide bowl is ideal). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to mix while fanning or letting cool slightly until the rice is shiny and just slightly warm (about 5–8 minutes). Cover with a damp cloth to keep it moist until assembly.

Season rice

Prepare cucumber wrap: wash and dry the English cucumber. Trim 1/4 inch off both ends. Using a vegetable peeler or mandoline set to a thin setting, slice lengthwise into long thin sheets about 1/16–1/8 inch thick. Continue rotating the cucumber to produce 6–8 long strips suitable for wrapping (you want flexible sheets). Pat strips dry with paper towel to remove excess moisture.

If you prefer a nori interior: lightly toast 2 nori sheets over a low flame for a few seconds each side or use them as-is. Cut each nori sheet in half lengthwise to roughly match the cucumber wrap length.

Prepare interior fillings: julienne or flake 4 oz crab sticks (or cooked crab meat) into long thin pieces. Slice 1/2 avocado into long strips, and cut 2 oz cream cheese into thin matchsticks if using. Set fillings nearby.

Make spicy mayo: in a small bowl mix 2 tbs mayonnaise with 1/2 tsp sriracha (or to taste). Stir until smooth.

Lay the plastic-wrapped bamboo sushi mat on your work surface. Place one cucumber sheet (or a half nori over a cucumber sheet) with the long side facing you. Moisten your hands with water mixed with a little rice vinegar (to prevent sticking) and take about 3/4 cup of seasoned rice. Gently spread a thin, even layer of rice over the cucumber sheet leaving a 1/2-inch border at the far edge.

Down the center of the rice layer place a line of fillings: about 2 oz (half) of the crab, 2–3 avocado strips, and a few cream cheese sticks if using. Drizzle about 1/2–1 tsp of the spicy mayo along the line of fillings.

Using the bamboo mat, start to roll the cucumber over the fillings, tucking as you go to form a tight cylinder. Apply gentle pressure with the mat to shape the roll, sealing the edge of the cucumber with a dab of water if needed. Repeat to make 6–8 rolls depending on cucumber length and rice distribution.

If you used nori, the nori should be inside the cucumber or under rice; adjust rolling to ensure nori adheres and seals.

Trim and slice: using a very sharp, wet knife, trim the ends of each roll for clean edges and then cut each roll into 6–8 even pieces. Wipe the knife between cuts to keep slices neat.

Garnish: arrange pieces on a platter, sprinkle toasted sesame seeds over the top, and drizzle additional spicy mayo if desired. Serve with soy sauce, wasabi, and pickled ginger on the side.

Storage: consume fresh within 4 hours for best texture. If storing, wrap tightly in plastic wrap and refrigerate up to 24 hours (cucumber will soften over time).

short-grain sushi rice (uncooked)

water

rice vinegar

granulated sugar

fine sea salt

large English cucumber

imitation crab sticks (or cooked crab meat), julienned

avocado, sliced into long strips

cream cheese, cut into thin strips (optional)

toasted sesame seeds

nori sheets (optional if using cucumber as outer wrap)

soy sauce, for serving

wasabi, for serving

pickled ginger, for serving

mayonnaise (Japanese Kewpie preferred)

sriracha (optional, for spicy mayo)

bamboo sushi mat (covered with plastic wrap)

sharp chef's knife

rice paddle or wooden spoon

Rinse the sushi rice under cold water until the water runs almost clear (3–4 rinses) to remove excess starch. Drain.

Combine rinsed rice and 1 3/4 cups water in a medium saucepan with a tight-fitting lid. Let sit 10–15 minutes to hydrate, then bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer 12–15 minutes until water is absorbed.

Remove from heat and let stand, covered, 10 minutes to finish steaming.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan (or microwave briefly) until sugar dissolves. Do not boil; just warm and stir.

Transfer cooked rice to a shallow wooden or glass bowl. Pour the vinegar mixture over rice and gently fold with a rice paddle or spatula to evenly season and cool slightly. Fan the rice while mixing to help cool to near room temperature (about 20–25°C / 68–77°F). Cover with a damp towel to keep moist until ready to assemble.

If using imitation crab sticks, shred or chop into thin strips. Toss the crab with 2 tbsp mayonnaise to lightly bind and season; refrigerate until assembly.

Peel and slice the avocado in half, remove pit, and cut into long strips about 1/4-inch thick. To prevent browning, keep the cut avocado covered and press a little lemon juice if desired.

Slice the cucumber lengthwise into quarters and remove seeds if large; cut into long matchsticks about the same length as the nori sheet.

Heat the oil in a medium heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature while frying.

Combine the flour, cornstarch, baking powder, and fine salt in a bowl and whisk briefly to blend.

In a separate bowl, lightly beat the egg and mix with the cold sparkling water. Pour the liquid into the dry ingredients and stir a few times very gently with chopsticks or a fork. The batter should remain lumpy and cold — do not overmix or develop gluten.

To create the tempura exterior for the roll: take 1 nori sheet and lay it on a flat surface. Spread a thin, even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1/2-inch margin at the top edge. Sprinkle rice lightly with toasted sesame seeds if using. Use a bowl of water to wet your fingers to prevent sticking.

Place a strip of plastic wrap over a bamboo rolling mat. Put the rice-covered nori (rice side up) on the plastic-wrapped mat. Flip the nori so rice faces down on the plastic (nori on top). Place a second nori sheet on top of the exposed nori (optional) to protect the nori during frying — see note.

Spoon a generous line (about 2–3 tbsp) of the crab-mayo mixture, a few avocado strips, and cucumber matchsticks across the near edge of the top nori, leaving about 1/2-inch space at the edge.

Using the mat, roll the assembly tightly away from you to form a log. Seal the top edge of the nori with a little water. Press gently to compact. Wrap the finished roll in plastic wrap and place in the freezer for 10 minutes to firm slightly — this helps maintain shape during battering.

Remove the roll from plastic briefly. Cut the roll into 6–8 equal pieces using a very sharp knife dipped in hot water and wiped between cuts to get clean slices. Set the sliced rounds back on plastic.

Working quickly to keep batter cold: dip each sliced round into the tempura batter so the rice exterior is evenly coated. Alternatively, for a lighter crust, you can brush batter on rather than fully immersing. Let any excess batter drip off for a few seconds.

Fry the battered roll pieces in batches in the oil at 350°F (175°C) for 40–60 seconds per side until the batter is pale golden and crisp. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if necessary and fry remaining pieces.

If you used two nori sheets with rice on the outside (uramaki-style), frying will produce a crisp, golden exterior. Adjust frying time slightly if larger pieces are used.

Arrange tempura California roll pieces on a serving plate. Serve with soy sauce, wasabi, and pickled ginger. Optionally drizzle a little spicy mayo or eel sauce on top.

Consume immediately for best texture — tempura coating is crispest hot.

water (for cooking rice)

imitation crab sticks (kanikama) or real crab, shredded

ripe avocado

cucumber (English or Persian), julienned, seeds removed

mayonnaise

sushi nori sheets

toasted sesame seeds (optional)

cornstarch

cold sparkling water or very cold water

large egg, lightly beaten

baking powder

fine salt

neutral oil for deep frying (vegetable, canola, or peanut)

wasabi (optional)

pickled ginger (gari)

bamboo sushi rolling mat (makisu) wrapped in plastic

sharp knife, damp cloth

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 15–30 seconds. Combine 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 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While the rice rests, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer the cooked rice to a large shallow nonreactive bowl (wide bowl or hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice to near room temperature. Cover rice with a damp towel while preparing the filling so it stays slightly warm and sticky.

Pat 8 oz sashimi-grade yellowtail dry with paper towels. If pieces are thick, slice into long strips about 1/3 inch wide and 3–4 inches long suitable for rolling. Keep the fish cold until assembly.

Prepare yellowtail

Trim the root ends and any wilted tops from 6 scallions. Thinly slice on a bias to produce long strips (white and tender green parts). If you prefer milder onion flavor, soak the sliced scallions briefly in cold water for 5 minutes and drain well.

Prepare scallions

In a small bowl combine 2 tablespoons Japanese mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and a pinch (about 1/8 tsp) freshly ground black pepper. Mix until homogenous. Toss the sliced scallions with half of this dressing (reserve remaining for a light brush if desired). This lightly dressed scallion mixture will be placed with the yellowtail inside the roll.

Make filling mixture

Lay out a bamboo sushi mat and cover it with plastic wrap to prevent rice sticking. Keep a small bowl of cold water nearby for wetting your hands and knife. Place nori sheets (4 full-size) on the mat, shiny side down.

Prepare work station

With wet hands, take about 3/4 cup of the seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge free of rice to seal the roll. The rice layer should be about 1/4-inch thick. Sprinkle 1/4 teaspoon toasted sesame seeds over the rice if desired.

Portion rice

Near the edge of the nori closest to you, place a line of yellowtail strips (about 2 oz worth per roll), top with a generous teaspoon of the dressed scallions and, if using, a few thin avocado slices and cucumber julienne. Do not overpack; keep a single layer so the roll closes cleanly.

Add filling

Lift the front edge of the mat, tuck the nori over the filling, and roll forward firmly but gently, using the mat to shape the roll. Press along the roll to seal, then roll the exposed 1-inch nori edge over and press to close. Repeat for remaining nori sheets and filling, using remaining rice (about 3/4 cup per sheet) and filling.

Roll the sushi

Remove the plastic wrap. With a very sharp knife dipped in cold water (wipe between cuts), trim off the ends of each roll and then slice each roll into 6–8 equal pieces (for 8 pieces: slice in half, then into quarters, then each quarter in half). Wipe the knife clean and wet between slices to ensure clean cuts.

Slice roll

Arrange the yellowtail scallion roll pieces on a platter. Lightly brush the tops with the reserved mayo/sesame oil mixture if you kept some, or brush a scant 1/2 teaspoon toasted sesame oil across all pieces for aroma. Sprinkle additional toasted sesame seeds and optional shichimi togarashi for heat. Serve with soy sauce, pickled ginger, and wasabi on the side.

Finish and serve

water (for rice)

fresh yellowtail (hamachi), sashimi-grade

scallions (green onions)

Japanese mayonnaise (or kewpie)

toasted sesame oil

soy sauce (for seasoning filling)

nori sheets (full size)

soy sauce (for serving)

wasabi (paste)

sesame seeds, toasted

toasted sesame oil (for brushing)

cold water (for wetting hands/knife)

thinly sliced avocado

cucumber (English), julienned

shichimi togarashi or chili oil

Rinse the cleaned mackerel under cold water and pat dry thoroughly with paper towels, inside and out. Score the skin with two shallow diagonal cuts on each side (about 1/4 inch deep) to help cook evenly and allow flavors to penetrate.

Prepare fish

Rub 1 tablespoon olive oil over both fish, then season inside and out with sea salt (about 1/2 tsp per fish) and freshly ground black pepper. Stuff the cavity of each fish with half of the minced garlic and a few parsley sprigs if desired. Slice the lemon in half; reserve one half for serving and juice the other half into a small bowl.

Season

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or grill pan, heat over medium-high heat and add remaining 1 tablespoon olive oil, swirling to coat.

Preheat grill / skillet

Place the mackerel on the hot grill or in the skillet, skin side down. Cook undisturbed 3–4 minutes until the skin is nicely browned and releases easily. Flip carefully using a wide spatula and cook 2–4 more minutes, until the flesh is opaque and flakes with a fork (internal temperature around 145°F / 63°C). Total cooking time will be ~6–8 minutes depending on thickness.

Cook fish

Transfer fish to a plate and let rest 2 minutes. Squeeze reserved lemon half over fish and sprinkle chopped parsley. Adjust seasoning with a little more salt or pepper to taste.

Rest and finish

While fish rests, melt unsalted butter in a small saucepan over low heat. Stir in the lemon juice and capers and warm gently for 1 minute. Season with a pinch of salt and pepper. Spoon the sauce over the mackerel just before serving or serve on the side.

whole fresh mackerel (cleaned, gutted, scaled)

olive oil

sea salt

lemon

fresh parsley (chopped)

garlic (minced)

unsalted butter

lemon juice

capers (rinsed)

Rinse 2 cups short-grain sushi rice under cold running water until the water runs clear (about 4–6 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Katsu Curry Chicken Or Pork