Yellowtail Jalapeno

Mango Salmon

Kani Salmon

(2pcs) spicy kani, avocado, Spicy mayo and eel sauce

Dragon Ball

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Spicy Kani Salad

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Salmon Avocado Salad

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Fried Dough

California Roll

(10 pcs) W.raw fish. tuna, salmon, avocado, cucumber, & spicy mayonnaise.

American Dream Roll

Spicy Tuna Roll

(8 pcs) Tempura shrimp, spicy krab, cream cheese, eel sauce, & spicy mayonnaise.

Dancing Krab Roll

Steak And Chicken

(8 pcs) Salmon, cream cheese, avocado deep fried spicy mayo & eel sauce

Deep Fried Philly Roll

Miso Soup

Hibachi Steak

Fried Chicken Gyoza

Keep the yellowtail well chilled until ready to slice. Using a very sharp sashimi knife, trim any silver skin or connective tissue. Slice the yellowtail across the grain into 6 even pieces approximately 1/4-inch thick and about 2–3 inches long.

Prep fish

Arrange the 6 yellowtail slices on a chilled plate or over a bed of crushed ice, spacing them evenly. Lightly sprinkle kosher salt over each slice (total about 1/2 tsp distributed) and let sit 1 minute to enhance flavor.

Season slices

Place one thin jalapeño slice on top of each yellowtail piece. Immediately squeeze fresh lime juice evenly over the six pieces (about 1 tablespoon total) so the citrus lightly cures the surface while preserving raw texture and bright flavor.

Add jalapeño & lime

In a small bowl combine soy sauce (2 tsp), ponzu (1 tsp), sesame oil (1/2 tsp) and yuzu kosho or wasabi if using (1/4 tsp). Stir until emulsified.

Prepare dressing

Using a small spoon, drizzle about 1/2 teaspoon of the sauce mixture over each yellowtail slice (total ~3 tsp used). Be careful not to oversaturate the fish — just a light coating to complement the jalapeño and lime.

Sprinkle toasted sesame seeds lightly over all pieces and top with microgreens or finely sliced scallions (about 2 tablespoons total) for color and texture.

Serve immediately while the fish is chilled. Plate the yellowtail pieces with optional pickled ginger on the side. If desired, place on a chilled plate or shallow bowl of crushed ice to keep temperature and presentation.

Provide additional soy or ponzu at the table. Enjoy all 6 pieces promptly for best texture and flavor.

fresh yellowtail (hamachi), sashimi-grade

jalapeño, thinly sliced

kosher salt

fresh lime juice

soy sauce (low-sodium preferred)

ponzu sauce

sesame oil

yuzu kosho or wasabi (optional)

microgreens or finely sliced scallions

toasted sesame seeds

pickled ginger (optional)

crushed ice or chilled plate

Cut the salmon fillet into six even pieces (about 65–70 g / each) and pat dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper. Drizzle with 2 tbs olive oil and 1 tbs lime juice; rub gently to coat.

Portion and season

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Place salmon pieces skin-side down and press gently for 10 seconds to ensure contact. Cook skin-side down for 3–4 minutes without moving until skin is crisp and browned. Flip carefully and cook flesh-side for 1.5–2 minutes for medium doneness (adjust 2.5–3 minutes for well done). Internal temperature should read 50–54°C (122–129°F) for medium. Remove from pan and let rest 2 minutes.

Cook the salmon

Peel and dice the ripe mango into small 1 cm cubes to make about 1 cup. Finely dice the red bell pepper and red onion to yield 1/4 cup each. Mince the jalapeño and chop the cilantro.

Prepare mango and vegetables

In a bowl, combine the diced mango, red bell pepper, red onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño. Add 2 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and adjust seasoning to taste. Refrigerate briefly if not serving immediately to let flavors marry (10–15 minutes).

Combine salsa

To assemble, place three salmon pieces on each serving plate (total 6 pcs). Spoon a generous 1–2 tbs of mango salsa atop each salmon piece or to the side. Garnish each piece with a microgreen or cilantro sprig and serve with lime wedges. Serve immediately while salmon is warm and skin is crisp.

salmon fillet (skin-on)

salt

black pepper

olive oil

lime juice

ripe mango

red bell pepper

red onion

fresh cilantro (chopped)

jalapeño (seeded, minced)

microgreens or cilantro sprigs

lime wedges

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain for 15 minutes.

Combine the rinsed rice and 1.8 cups water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a boil, 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 the 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 large shallow bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using a cutting motion to avoid smashing grains. Fan the rice or let it sit uncovered briefly to bring it to near room temperature (slightly warm).

Prepare the kani: shred each imitation crab stick into thin strands with a fork or knife. Place in a small bowl.

In the bowl with shredded crab, add 2 tablespoon mayonnaise, the sesame oil, sliced scallions, and sriracha. Mix gently until combined. This is the kani filling.

Prepare the salmon: very thinly slice the fresh salmon across the grain. If you prefer a dressed topping, mix 1 tablespoon mayonnaise with 0.5 tsp sriracha to make a spicy mayo and toss half the salmon slices lightly, reserving remaining salmon plain for layering.

Prepare work area: have a small bowl of water to wet your fingers, and a small square mold or your hands ready. This recipe yields 6 pieces; plan for about 25–30 g (roughly 2–2.5 tbs) of rice per piece.

Line the inside of a small rectangular or square mold with a thin strip of nori if using (optional). Moisten your hands. Take about 2–2.5 tablespoons of sushi rice and press into the bottom of the mold to form an even compact layer about 1 cm thick.

If using a mold (recommended for uniform pieces)

Moisten your hands and form 6 small oblong rice pillows, lightly compacted but not crushed.

If shaping by hand

Place a teaspoon of the kani filling atop each rice bed, spreading evenly but leaving the edges of rice visible.

Top each piece with a slice or two of salmon. For a layered look, place one plain salmon slice first, then a small dab of spicy mayo-dressed salmon on top. Gently press to adhere.

If you used a mold, gently remove the pieces and transfer to a serving plate. Sprinkle each piece with a few sesame seeds.

Optional: drizzle a few drops of soy sauce around the plate or provide soy sauce in a small dish. Serve with pickled ginger and wasabi mayonnaise on the side.

Serve immediately at slightly cool/room temperature. Consume fresh, especially because of raw salmon — keep chilled until serving.

short-grain sushi rice

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

imitation crab sticks (kani kama), shredded

fresh salmon, skinless, very thinly sliced

mayonnaise (Japanese-style preferred)

sriracha or Japanese chili sauce

scallions, thinly sliced

wasabi mayonnaise (optional)

nori sheets (half sheets, optional if using molds)

black and white sesame seeds

pickled ginger (gari)

soy sauce, for serving

In a small bowl, combine shredded kani (80 g) with 2 tbs Japanese mayonnaise and 1 tsp sriracha. Mix until evenly coated and adjust spice to taste. This will be the spicy kani filling.

Prepare kani filling

Peel and thinly slice half an avocado crosswise into 4–6 thin slices. Lightly brush with a few drops of rice vinegar if desired to prevent browning.

Prepare avocado

Place about 1 cup of warm seasoned sushi rice in a bowl so it’s easy to work with. Lay out 0.5 nori sheet (half sheet) shiny-side down on a bamboo mat covered with plastic wrap. Wet your hands to prevent sticking and spread the rice evenly over the nori, leaving a 1 cm (½ in) margin at the far edge.

Prepare rice and nori

Arrange the spicy kani mixture in a line across the rice about 1–2 cm from the near edge. Top the kani with the sliced avocado (fanned slightly if you like). Sprinkle 0.5 tsp toasted sesame seeds over the avocado.

Assemble roll

Using the bamboo mat (with plastic wrap), lift the near edge and roll firmly away from you, compressing the filling into a tight cylinder. Seal the exposed nori margin with a dab of water. Let rest seam-side down for 1 minute to set.

Roll tightly

With a very sharp, wet knife, slice the roll into 2 pieces (or 6–8 pieces if you prefer bite-size); for this recipe keep as 2 pieces per the menu item. Wipe the knife between cuts to keep clean slices.

Slice the roll

In a small bowl, whisk together 2 tbs Japanese mayonnaise, 1 tsp sriracha, 0.5 tsp rice vinegar and 0.25 tsp sesame oil until smooth. Taste and adjust heat or acidity as desired. Transfer to a squeeze bottle or spoon for drizzling.

Make spicy mayo

Combine 2 tbs soy sauce, 1 tbs mirin and 1 tsp brown sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture reduces slightly (2–3 minutes). Remove from heat and cool; it will thicken as it cools. If thicker glaze is desired, simmer a little longer, stirring constantly.

Make eel sauce

Place the two roll pieces on a plate. Drizzle spicy mayo across the top in a decorative pattern. Spoon or drizzle eel sauce in a thin line or dot pattern over and around the rolls. Optionally add pickled ginger and a small dab of wasabi at the side.

Finish plating

imitation crab (kani), shredded

Japanese mayonnaise

sriracha (or other hot chili sauce)

avocado, ripe

rice (sushi or short-grain), cooked and seasoned

nori sheet (full)

sesame seeds, toasted

sriracha (adjust for heat)

soy sauce

mirin

brown sugar

wasabi (optional)

plastic wrap (for rolling)

Place dried wakame in a medium bowl and cover with cold water (about 2 cups). Let soak 8–10 minutes until expanded and tender. Drain in a fine-mesh sieve and gently squeeze out excess water. Chop into bite-sized pieces if pieces are large. Transfer to a large mixing bowl.

Rehydrate wakame

While wakame soaks, julienne the cucumber and carrot into thin strips. Thinly slice green onion and, if using, the red chili. Add cucumber, carrot, green onion, and chili to the bowl with the drained wakame.

Prepare vegetables

If your sesame seeds are untoasted, heat a small dry skillet over medium heat. Add sesame seeds and toast, stirring constantly, until fragrant and lightly golden, 1–2 minutes. Remove from heat and let cool. Reserve for garnish.

Toast sesame seeds (if needed)

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, neutral oil, sugar, lime juice, grated ginger, and minced garlic. Whisk or shake vigorously until sugar dissolves and dressing is evenly emulsified. Taste and adjust: add a pinch more sugar to balance acidity or a few drops more soy sauce for saltiness. Season with kosher salt and cracked black pepper.

Pour the dressing over the bowl with wakame and vegetables. Toss gently but thoroughly to coat all ingredients. Let sit 5–10 minutes at room temperature to allow flavors to meld (seaweed absorbs dressing).

Dress the salad

Taste and adjust seasoning (more vinegar, soy, or salt as desired). Transfer to a serving bowl and sprinkle toasted sesame seeds on top. Serve chilled or at room temperature as an appetizer or side salad.

Finish and serve

dried wakame seaweed

cucumber (medium), julienned

carrot, julienned or shredded

green onion, thinly sliced (white + green parts)

red chili or red pepper (optional), thinly sliced

soy sauce (or tamari for gluten-free)

sesame oil (toasted)

neutral oil (vegetable or canola)

sugar (or honey/agave)

fresh lime juice (or lemon)

grated fresh ginger

garlic, finely grated or minced

cracked black pepper

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion into rings and separate. Peel and grate or julienne the carrot. Chop the parsley finely if using.

In a large salad bowl, add the dried mixed greens. Scatter the halved cherry tomatoes, sliced cucumber, red onion, grated carrot, and crumbled feta evenly over the greens. Sprinkle croutons and chopped parsley on top. Toss gently only after dressing is added to avoid wilting.

Assemble salad

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until smooth and slightly emulsified.

While whisking constantly (or with the jar tightly closed), slowly drizzle in the extra-virgin olive oil until the dressing is fully combined and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more honey if needed.

Pour the dressing over the salad just before serving — start with about half the dressing, toss gently to coat, and add more to taste. Serve immediately so greens remain crisp.

mixed salad greens (romaine, butter lettuce, arugula)

cherry tomatoes

cucumber

carrot

crumbled feta cheese

croutons

fresh parsley (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey

garlic (minced)

freshly ground black pepper

Peel and thinly slice the yellow onions into half-moon slices so they measure about 3 cups. Smash the garlic cloves with the side of a knife and leave whole.

Prepare ingredients

In a 3-quart saucepan or medium stockpot, heat the butter and olive oil over medium heat until butter melts and begins to foam. Add the sliced onions and a pinch of salt. Cook, stirring often, for 8–10 minutes until the onions are soft and translucent but not browned. The goal is a clear, sweet onion base rather than caramelization.

Sweat the onions

Add the smashed garlic cloves and cook 30–45 seconds until fragrant. Pour in the white wine (if using) and scrape any bits from the bottom of the pan. Let the wine reduce for about 1 minute.

Add garlic and deglaze

Add the chicken or vegetable stock (32 oz), bay leaf, thyme sprigs, soy sauce, sea salt, and black pepper. Bring to a gentle simmer over medium-high heat, then reduce heat to low and partially cover. Simmer gently for 15 minutes to allow flavors to meld without turning the onions opaque or cloudy.

Simmer the broth

Remove from heat. Using a slotted spoon, remove and discard the bay leaf, thyme sprigs, and garlic cloves. For a clearer liquid, strain the soup through a fine-mesh sieve or cheesecloth into another pot or large bowl, pressing gently on the solids to extract flavor but not cloud the broth. Taste and adjust seasoning with additional salt or pepper as needed.

Clarify and strain

Return the strained clear onion broth to low heat. Stir in the chopped parsley and sliced chives. If desired, add 1 teaspoon lemon juice to brighten the flavor. Warm gently for 1–2 minutes without boiling.

Ladle the clear onion soup into a warmed 32 oz (approx. 4-cup) serving bowl or divide into individual bowls. Garnish with a few extra parsley leaves or a light sprinkle of chives and serve immediately.