Maki, Sushi & Sashimi Combo

Teriyaki Bento

Spicy Salmon Roll

Spicy Tuna Roll

Sashimi Combo

Maki, Sushi & Sashimi Platter B

Udon Soup

Maki & Sushi Platter

Maki Combo B

Spicy Maki Trio

Spicy Tuna Roll (8 Pcs) and Spicy Salmon Roll (8 Pcs)

Maki Platter A

Maki Platter C

Maki Platter B

Teriyaki Don

Sashimi & Sushi Combo

Sushi Combo A

Teriyaki & Tempura Bento

Chicken Katsu Don

Salmon Don

Salmon Lover

Chirashi Don

Sashimi Combo (15 Pcs)

Sushi Combo B

Rinse the sushi rice in a fine-mesh sieve or bowl under cold water, stirring with your hand, until the rinse water runs nearly clear (4–6 changes). Drain 10 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove from heat and cool slightly.

Transfer the cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to coat the grains and help them cool. Fan or allow to cool to room temperature (about 15 minutes). Keep covered with a damp towel to avoid drying.

Slice tuna and salmon into long 8–10 cm strips about 6–8 mm thick. Julienne cucumber and slice the avocado lengthwise. If using mayo for spicy or creamy rolls, mix mayonnaise with a small pinch of salt and a little wasabi if desired.

Prepare fillings

Place a nori sheet shiny-side down on a bamboo mat. With wet hands, spread a thin even layer of sushi rice over the nori leaving a 1.5–2 cm dry border at the far edge. Do not compress; gently press to adhere.

Flip the nori so rice faces down onto the mat (optional for inside-out rolls) or leave rice on the outside depending on desired roll type. Arrange a strip each of tuna or salmon, a few cucumber julienne, and avocado slices near the edge closest to you. Add a thin line of mayonnaise if using.

Using the mat, lift the edge and roll tightly away from you into a compact cylinder, pressing gently but firmly to seal. For rolls with rice on the outside (uramaki), sprinkle sesame seeds on the rice before finishing roll.

Wet a sharp knife, then slice each roll into 6–8 pieces with a single clean motion; wipe the knife between cuts to keep slices neat. Make 4–6 rolls total, varying fillings (e.g., 2 tuna rolls, 2 salmon rolls).

For sashimi: With a very sharp knife, slice the remaining tuna and salmon into thin 5–6 mm slices against the grain at a 45° angle. Arrange slices on a chilled plate, alternating fish for color contrast. Serve with a small dollop of wasabi on the side.

For nigiri (optional): Wet your hands. Take about 20–25 g of prepared sushi rice and shape gently into an oblong mound. Lightly brush a tiny amount of water or a thin smear of wasabi on one side of a sashimi slice, then drape the fish over the rice and press gently to adhere. Repeat to make 6–8 nigiri pieces (split fish amounts accordingly).

Arrange maki pieces, sashimi slices and nigiri on a serving platter. Place pickled ginger, extra wasabi, and small dishes of soy sauce alongside.

Garnish rolls or sashimi lightly with sesame seeds and sliced scallions if desired. Serve immediately at room temperature (do not refrigerate fish once plated).

Clean and sanitize your knife between cuts and keep raw fish chilled until the moment of assembly to ensure food safety.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

nori sheets (full-size)

fresh raw tuna (sashimi-grade), cut into long strips

fresh raw salmon (sashimi-grade), cut into long strips

cucumber, julienned (seeds removed)

avocado, sliced lengthwise

mayonnaise (Japanese/kewpie if available)

fresh raw tuna (sashimi-grade), sliced 5mm thick

fresh raw salmon (sashimi-grade), sliced 5mm thick

wasabi paste

pickled ginger (gari)

soy sauce

sesame seeds (optional, for garnish)

scallions, thinly sliced (optional)

bamboo sushi rolling mat (makisu)

sharp knife

small bowl of water (for wetting hands/knife)

Rinse the rice in a fine-mesh sieve under cold water, swirling with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.

Combine the rinsed rice, 1.1 cups water, and 1/8 tsp salt in a small pot. Cover and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes, or until water is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes. Fluff with a rice paddle or fork before packing into the bento.

Pat the chicken thighs dry with paper towels. Trim excess fat and cut each thigh into 1.5–2 inch pieces. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare the chicken

In a small bowl or measuring cup, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove until the sugar dissolves.

Make the teriyaki sauce

Heat 1 tbsp vegetable oil in a large nonstick or stainless pan over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until the underside is browned. Flip and cook another 2–3 minutes until mostly cooked through.

Sear the chicken

Reduce heat to medium. Pour the teriyaki sauce into the pan with the chicken and stir to combine. Let the mixture come to a gentle simmer and cook 3–4 minutes so the flavors penetrate and the sauce reduces slightly.

Simmer in sauce

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Stir the slurry into the pan and cook 1–2 minutes until sauce thickens to a glossy coating. Remove from heat.

Thicken the sauce

Finish and garnish: If using, sprinkle 1 tsp sesame seeds and 1 tbsp thinly sliced green onion over the chicken. Taste and adjust (a tiny pinch more sugar or soy) if desired.

In a small bowl combine 1 tbsp rice vinegar, 1 tbsp water, 1/2 tsp sugar and 1/8 tsp salt. Add 1/2 cup julienned carrots, toss, and let sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to lightly pickle.

Quick-pickled carrots (optional)

Bring a small pot of water to a boil. Add 1 cup broccoli florets and blanch 1–2 minutes until bright green and tender-crisp. Remove with a slotted spoon and plunge into ice water (or rinse under cold water) to stop cooking. Drain well. If edamame are frozen, microwave or boil until heated through and lightly salted per package instructions.

Blanch broccoli and prepare edamame

Toss drained broccoli and edamame with 1/2 tsp sesame oil and 1/2 tsp toasted sesame seeds. Arrange the quick-pickled carrots alongside.

Season vegetables

Portion: Divide steamed rice between 2 bento-sized portions (about 1/2 cup cooked rice each) or pack 1 larger single bento as desired.

Place the teriyaki chicken alongside the rice, spooning any remaining glossy sauce over the chicken and a little onto the rice for flavor.

Add the vegetable sides (broccoli, carrots, edamame) in separate compartments or sections so flavors stay distinct.

Garnish with pickled ginger or takuan, a sprinkle of furikake or nori strips, and a lemon wedge if desired. Allow the bento to cool slightly before sealing for transport.

Storage: Refrigerate assembled bento up to 24 hours. Reheat chicken and rice briefly in a microwave (cover loosely) if you prefer warm; keep pickles and garnishes cool.

boneless skinless chicken thighs

kosher salt

black pepper

vegetable oil

low-sodium soy sauce

mirin

sake (or additional mirin)

brown sugar

fresh ginger, grated

garlic, minced

cornstarch

water (for slurry)

sesame seeds (optional)

green onions, thinly sliced (optional)

short-grain Japanese rice (or sushi rice)

water

salt

broccoli florets

carrot, julienned or thinly sliced

edamame, shelled and cooked

sesame oil

toasted sesame seeds

rice vinegar (optional for quick pickled carrots)

water (for quick pickle)

sugar (for quick pickle)

salt (for quick pickle)

pickled ginger or takuan (radish)

nori strips or furikake

lemon wedge (optional)

Rinse the 1 cup of short-grain sushi rice under cold water in a fine-mesh sieve, swirling until the water runs nearly clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes, until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Rinse and Cook

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small microwave-safe bowl or saucepan until the sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl or wooden hangiri if available. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning rice as you fold to cool it quickly to body temperature. Spread rice out to cool — you want slightly warm rice. Cover with a damp towel to keep moist while preparing filling.

Season Rice

Place 5 oz finely diced sushi-grade salmon in a bowl. Add 2 tbs Japanese mayonnaise, 1 tbs sriracha, 1/2 tsp sesame oil, 1 tbsp thinly sliced scallions, 1/2 tsp toasted sesame seeds, 1/8 tsp kosher salt and 1 tsp freshly ground black pepper. Mix gently until evenly combined. Taste and adjust spiciness by adding more sriracha if desired. Keep chilled until assembly.

Prepare Salmon Mixture

Cut 1/4 cup cucumber into long thin matchsticks and slice 1/2 avocado lengthwise into thin slices. Pat dry any excess moisture from cucumber to prevent soggy rolls.

Prepare Vegetables

Place one full nori sheet on the plastic-wrapped bamboo mat, shiny side down, rough side up. Wet your hands lightly with the small bowl of water to prevent rice sticking.

Prepare Nori

Take about 1 cup of prepared sushi rice (you will use roughly all prepared rice for one roll size here — you can scale if making more rolls), but for a single 8-piece roll, take approximately 3/4 cup rice. Gently spread an even layer of rice over the nori, leaving a 1-inch (2.5 cm) strip along the top edge of the sheet free of rice to seal the roll. Press rice gently but firmly so it sticks to the nori without crushing the grains.

Spread Rice

On the rice-covered nori, about 1 inch from the bottom edge, lay a thin line of cucumber matchsticks (about 2–3 tbsp), a few slices of avocado, and then spread about half of the spicy salmon mixture (roughly 2.5 oz worth) in a line on top of the cucumber/avocado. If you want a slightly saucier, place the salmon on top of the rice and lightly press into place.

Add Fillings

Lift the bamboo mat edge closest to you with your thumbs while using your fingers to tuck the fillings in place. Roll away from you, pressing firmly and evenly as you go to form a tight cylinder. When you reach the 1-inch strip of exposed nori, wet it lightly with water and finish rolling to seal. Use the mat to gently compress the roll into a uniform shape. Let rest seam-side down for 1 minute so it seals.

Roll

Wet a sharp knife in the bowl of water and wipe it dry between cuts to prevent sticking. Trim the ends if desired, then cut the roll into 8 equal pieces with a single clean slice per cut. Clean and wet the knife between cuts for neat slices.

Slice

Arrange the 8 pieces on a serving plate. Drizzle 1 tbs spicy mayo (if using) and sprinkle 1/4 tsp toasted sesame seeds over the rolls. Add pickled ginger, wasabi and soy sauce on the side for serving.

Garnish

Serve immediately for best texture. If storing, cover tightly and refrigerate for up to 24 hours; raw fish quality declines quickly, so consume same day when possible. Keep chilled until serving.

Storage and Safety

fresh sushi-grade salmon (skinless, finely diced)

Japanese mayonnaise (or regular mayo)

sriracha

scallions (thinly sliced, white and green parts)

freshly ground black pepper

cucumber (cut into long thin matchsticks, seeds removed)

avocado (ripe, sliced lengthwise)

wasabi (optional)

pickled ginger

soy sauce or tamari (for serving)

toasted sesame seeds (for sprinkling)

spicy mayo (optional for drizzle)

bamboo sushi rolling mat (wrapped in plastic wrap)

small bowl of water (for wetting hands and knife)

Rinse the sushi rice in a fine-mesh sieve under cold running water, stirring with your hand, until the water runs mostly clear (about 3–4 minutes). Drain well.

Combine the rinsed rice and 1.1 cups water in a small pot. Let soak 30 minutes if time allows (optional). Bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover tightly and simmer 12–15 minutes without lifting the lid, until water is absorbed.

Remove from heat and let rest, still covered, for 10 minutes to finish steaming.

Meanwhile, warm the rice vinegar, sugar and salt together in a small bowl or saucepan just until sugar dissolves. Do not boil.

Transfer cooked rice to a shallow wide bowl (a wooden hangiri is traditional). Gently fold the vinegar mixture into the rice with a wooden spatula using a slicing motion to avoid crushing the grains. Fan the rice or let it cool to slightly warm (room temperature). Keep covered with a damp cloth until assembly.

Ensure the tuna is sushi/sashimi-grade and very cold. Pat dry with paper towels and finely dice into small uniform pieces.

In a bowl, combine the diced tuna with 2 tbsp Japanese mayonnaise, 1 tbsp Sriracha, ½ tsp toasted sesame oil, 1 tbsp finely chopped scallion and 1 tsp toasted sesame seeds. Mix gently to coat without mashing the fish. Taste and adjust heat or salt — you can add a pinch of soy sauce or a little more Sriracha if desired.

Cover and refrigerate the spicy tuna mixture briefly if it warmed during prep; it should be chilled but not frozen when assembling.

Place a bamboo mat on your work surface and wrap it with plastic wrap to prevent rice sticking. Put 1 nori sheet shiny side down on the mat.

Wet your hands in the small bowl of water with a splash of rice vinegar to keep rice from sticking. Take about 3/4 to 1 cup of prepared sushi rice (wet hands help) and gently spread it in a thin, even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge of the nori free of rice.

Flip the nori and rice so the rice side is down on the mat (this makes a traditional inside-out roll). If you prefer the nori outside roll, skip flipping.

About 1 inch from the near edge of the nori, lay a line of the spicy tuna mixture across the width of the nori (use ~3 oz / half the filling per roll). Add a thin line of cucumber julienne and 2–3 slices of avocado alongside the tuna if using.

Using the bamboo mat, lift the near edge and roll away from you, tucking the filling in with your fingers and applying gentle, even pressure to form a tight cylinder. Roll until the seam is sealed. If rice is on the outside, press gently to shape the roll.

Repeat with the second nori sheet and remaining rice and filling to make a second roll. You should end up with 2 rolls total; each roll yields about 8 pieces when sliced (adjust slice thickness for 8 pieces total if you prefer to make only one roll).

Let the rolls rest seam-side down for 2 minutes to set before slicing.

With a very sharp knife, wet the blade with water (wipe between cuts) and slice each roll into 8 equal pieces by cutting the roll in half, then each half into quarters, or directly into 8 slices. Use a single, confident slicing motion (do not saw) when possible.

Arrange the pieces on a platter. Garnish with additional toasted sesame seeds and thinly sliced scallion if desired.

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

sushi-grade tuna (or sashimi-grade tuna), finely diced

Japanese mayonnaise (e.g., Kewpie)

Sriracha (or other hot chili sauce)

chopped scallion (green part only)

toasted nori (for testing taste)

nori sheets (full size)

cucumber, julienned and seeds removed

avocado, sliced (optional)

soy sauce (for serving)

pickled ginger (gari, for serving)

wasabi (for serving)

bamboo sushi mat (optional, wrapped in plastic)

small bowl of water with 1 tsp rice vinegar (to wet hands)

sharp chef's knife

Keep fish refrigerated until ready. Pat each fillet lightly with paper towel to remove excess moisture. If fish has skin, remove skin carefully with a sharp knife; trim any remaining bloodline or sinew.

Chill and prepare fish

For a 15-piece combo, plan sizes: salmon 5 pcs, tuna 5 pcs, yellowtail 4 pcs, whitefish 1 pc (adjust to total 15). Aim for slices about 2.5–3 inches long, 1 inch wide, and 1/8–1/4 inch thick (thin enough to be tender but thick enough to pick up). Keep a clean, wet towel nearby to wipe the knife between cuts.

Portioning

Hold the knife at a slight angle and use a single smooth slicing motion (pull knife toward you) rather than a sawing motion. Make each slice in one pass for a clean edge. Slice each type of fish consistently so pieces are uniform in size.

Slicing technique

If desired, combine 1 tsp rice vinegar and 1 tsp neutral oil; very lightly brush or drizzle (a few drops) across salmon or yellowtail pieces to enhance shine and flavor. Do not soak fish — use sparingly from a small squeeze bottle or spoon.

Optional light finishing

Plate preparation: On a chilled plate or board, arrange a small mound of julienned daikon radish off-center. Place shiso leaves in a couple of spots where slices will rest. Spread microgreens sparingly for color if using.

Arrange sashimi: Place fish slices over the shiso leaves or directly on the daikon in neat rows or a fan. Arrange by type (e.g., salmon row, tuna row, yellowtail row, whitefish) or create an alternating visual for a mixed presentation. Ensure total pieces equal 15.

Finish and season: Add a small dot or smear of wasabi on the plate (or serve separately). Place pickled ginger at the side. Sprinkle a pinch of toasted sesame seeds on whitefish or salmon if desired. Place lemon wedges on the plate for diners who want a light squeeze.

Serving suggestions: Serve immediately with small dishes of soy sauce for dipping. Recommend diners use wasabi sparingly or mix a small amount into their soy sauce if they prefer. Keep remaining fish chilled and consume promptly.

Knife care: Keep the blade clean and wipe with a damp cloth between different fish to avoid flavor transfer. Maintain a sharp edge for clean slices.

Food safety: Only use certified sushi/sashimi-grade fish intended to be eaten raw. Keep fish refrigerated at 32–39°F (0–4°C) and serve immediately after slicing. Discard any fish left at room temperature for more than 2 hours.