American roll

New york roll

Shrimp tempura, cucumber, avocado, tempura butter out side

Cranchy roll

Shrimp roll

Cucumber roll

Garden roll

MABOU SET

AJI FRIED

SHRIMP FRIED

CROCQUETT

CHICKEN KATSU

TONKATSU

EEL BOWL

MABOU DON

TANINDON

GYU DON

TATSUTAAGEDON

MISO KATSU DON

SARA UDON

Stir fried noodle with choice of meat: pork, chicken, tofu, seafood, veg

YAKISOBA

NAGOYA RAMEN

Spicy miso flavor with pork, seafood, veggies & bean sprouts with thick soup

KARAMISO RAMEN

JANJANMEN

Spicy soy soup noodle with pork, bean sprouts, sesame, peanuts, garlic, leek, egg

TANTANMEN

Rinse the short-grain rice under cold water until the water runs nearly clear (about 6–8 rinses). Drain.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil.

Transfer the cooked rice to a wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool to room temperature. Aim for a glossy, slightly sticky texture. Cover with damp towel until assembly.

Shred or chop the imitation crab into bite-size pieces. If desired, toss with 1 tablespoon soy sauce for seasoning (optional).

Cut the cucumber into long, thin julienne strips about 3–4 inches long; remove seeds to prevent excess moisture.

Slice the cream cheese into 1/2-inch-thick batons so they will roll cleanly.

If your unagi fillet is not pre-grilled, briefly broil or grill it until warm and lightly caramelized; slice thinly across the grain into pieces about the length of the roll (3–4 inches). Brush with unagi sauce to glaze.

Measure out the unagi sauce, soy sauce and sesame seeds for garnish.

Place a bamboo sushi mat on a work surface and wrap it with plastic wrap. Have a small bowl of water nearby to wet your hands as needed.

Lay one nori sheet shiny side down on the mat. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1/2-inch strip at the far edge uncovered to seal (use about 3/4 cup rice per sheet). Press gently — don’t compact.

Flip the nori and rice so rice faces down on the mat and the bare nori strip is closest to you (this creates an 'inside-out' style if you prefer rice-out; if you prefer traditional nori-out, skip the flip). Note: for an American roll often rice-out is used.

If making rice-out: sprinkle a few toasted sesame seeds across the rice surface for texture and press lightly.

On the nori side (the interior), arrange a line of shredded crab meat about 3/4 inch from the near edge, add a few cucumber julienne, and place 2–3 cream cheese batons alongside the crab. Spread evenly but do not overfill.

Lift the near edge of the mat and roll away from you, tucking the filling tightly and using the mat to shape a firm roll. Press gently to seal along the uncovered nori edge. If rice-out, the seam will be on the inside.

Using a very sharp, wet knife, trim the ends of the roll and slice into 8 even pieces. Wipe the knife between cuts to keep clean slices.

Place a thin slice of grilled unagi on top of each piece (or drape across two pieces), then brush each piece with additional unagi sauce (about 1/2 teaspoon per piece) for gloss and savory sweetness.

Arrange the 8 roll pieces on a platter. Garnish with a light sprinkle of toasted sesame seeds and serve with pickled ginger, wasabi and soy sauce on the side.

Estimated serving: 2–3 people as part of a sushi meal. Store any leftovers covered in the refrigerator and consume within 24 hours; cream cheese will firm up when chilled.

short-grain sushi rice (uncooked)

water

rice vinegar

granulated sugar

fine sea salt

imitation crab meat (kani), shredded or chopped

cucumber, julienned (seeds removed)

cream cheese, cold, cut into 1/2" strips

unagi (eel) fillet, grilled and sliced thin

unagi sauce (eel sauce)

soy sauce

toasted sesame seeds

nori sheets (full, roasted)

neutral oil or water (to wet bamboo mat)

pickled ginger (gari), for serving

wasabi, to taste

Rinse the sushi rice under cold water until the runoff is clear (about 6–8 times). Drain in a fine mesh sieve for 10–15 minutes.

Combine rinsed rice and 480 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

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

Transfer hot cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Fan rice while folding if possible. Cover with a damp towel and let come to near room temperature (about 15 minutes).

Prepare the crab filling: in a bowl, mix shredded crab with mayonnaise and sriracha (if using) until evenly combined. Taste and adjust mayo or spice. Chill briefly if necessary to make it firm enough to handle.

Slice the avocado in half, remove pit, peel and cut into 6–8 thin slices. Toss gently in a few drops of rice vinegar if you want to prevent browning.

Julienne the cucumber into long thin strips and pat dry on paper towel to remove excess moisture.

If using panko, heat 1 tsp neutral oil in a small skillet over medium heat. Add panko and toast, stirring, until golden, 1–2 minutes. Remove and cool.

Place a bamboo mat on your work surface and wrap with plastic wrap to keep rice from sticking. Lay one full nori sheet shiny side down on the plastic-wrapped mat.

With wet hands, take approximately half of the cooled sushi rice (about 1 cup) and spread it evenly over the entire surface of the nori in a thin layer (about 1/4-inch thick). The New York roll is typically inside-out or topped, but this recipe places rice on the nori for a classic build—adjust as preferred.

Flip the nori sheet so rice is facing down on the plastic (rice side down, nori up). This creates an outer nori layer after rolling; if you prefer an inside-out roll (rice outside), reverse rice placement (place rice on plastic, then nori on rice).

Along the edge closest to you (about 1 inch from the bottom), layer a strip of crab mixture (about 1/2 cup lengthwise), a few cucumber julienne strips and 3–4 avocado slices. Add a thin line (about 1 tbsp) of softened cream cheese lengthwise if you like the creamy New York-style flavor.

Using the bamboo mat, roll the nori tightly away from you, tucking the filling in as you go to form a firm log. Press gently to seal. Repeat with the second sheet and remaining rice/filling to make 2 rolls.

If you placed rice on the outside earlier, lay thin slices of smoked or seared salmon over the roll seam, overlapping slightly to cover the top of the roll. If rice is on the nori side, place salmon on top of the finished roll. Press gently so salmon adheres.

Spread small dots or a thin layer of cream cheese on top of the salmon where desired. Sprinkle toasted sesame seeds, toasted panko, and sliced green onions over the top for texture and garnish.

Wet a very sharp knife with water and wipe dry between cuts to keep slices clean. Cut each roll into 6–8 equal pieces by first trimming the ends and then slicing in half lengthwise if desired, then into bite-sized pieces. Aim for clean single strokes rather than sawing.

Arrange slices on a serving plate. Serve immediately with soy sauce, wasabi and pickled ginger if desired.

sushi rice (short-grain)

water (for cooking rice)

kosher salt

imitation crab (kani) or cooked snow crab, shredded

avocado, ripe

cucumber, English or seedless, julienned

mayonnaise (Japanese mayo preferred)

sriracha (optional, for spicy crab)

soy sauce (for serving)

wasabi (for serving, optional)

nori sheets (full, 8 x 7 inches)

smoked or seared salmon, thin slices (for New York-style topping)

cream cheese, softened

sesame seeds (toasted), for garnish

green onions, thinly sliced, for garnish

unseasoned panko breadcrumbs (optional, for contrast)

neutral oil (for toasting panko)

bamboo sushi mat (wrapped in plastic)

plastic wrap

sharp knife (for slicing)

water (for wetting hands/knife)

Pat shrimp dry with paper towels. Make three shallow cuts along the underside of each shrimp (without cutting through) and gently press to straighten so they remain straight when fried. Lightly season with a pinch of salt.

Prep shrimp

Place 1/2 cup flour in a shallow bowl. Lightly coat each shrimp in flour and shake off excess. This helps the batter adhere.

Dredge

In a bowl, whisk the egg briefly, add the cold sparkling water, then gently fold in 2 tbs cornstarch, 1/4 tsp baking powder, 1/4 tsp salt and 1/2 cup tempura batter mix (or the 1/2 cup flour if using plain flour). Do not overmix; a few lumps are good. Keep batter cold (use an ice bath under the bowl if possible).

Make tempura batter

Heat vegetable oil in a deep pan to 180°C/360°F (or medium-high). Dip each dredged shrimp into the batter, allowing excess to drip off, then carefully lower into oil. Fry in batches until golden and crisp, about 2–3 minutes. Drain on a wire rack or paper towel. Reserve 12 tempura shrimp.

Fry shrimp

Season rice: While sushi rice is warm, gently fold in rice vinegar seasoning, 1 tsp sugar and 1/2 tsp salt. Fan and cool to room temperature.

Prepare rolling station: Place bamboo mat on work surface and cover with plastic wrap. Place a nori sheet shiny side down on the mat. Wet hands to prevent rice sticking.

Spread rice: With wet hands, spread a thin, even layer of about 1 cup seasoned sushi rice over the nori, leaving a 1/2-inch strip at the far edge free of rice.

Add fillings: On the rice, near the edge closest to you, arrange 3 tempura shrimp per roll lengthwise (tails toward the edge), a few cucumber strips and 3 avocado strips. Mix the 2 tbs mayonnaise with 1 tsp sriracha if making spicy mayo; dot a thin line over the filling.

Roll: Using the bamboo mat, lift the near edge and roll firmly but gently to enclose the filling, pressing to form a tight cylinder. Seal the edge with a little water on the exposed nori strip. You should have two rolls (6 shrimp per roll) if using 2 nori sheets and quantities above.

Chill briefly: Place the rolled sushi seam-side down in the refrigerator for 5 minutes to firm up for easier coating.

In a small saucepan over low heat, combine 3 tbs unsalted butter and 1/4 cup neutral oil. Heat gently until butter melts and mixes with oil, then remove from heat. Allow to cool slightly but remain fluid. Season with 1/4 tsp salt.

Prepare tempura butter

In a shallow dish, mix 3/4 cup finely crushed panko, 1/4 cup tenkasu (if using), and 1/2 cup tempura batter mix (or 1/2 cup additional panko if you prefer a drier crumb). Toss to combine.

Prepare crunchy mixture

Coat rolls: Brush the outside of each chilled roll evenly with a thin layer of the warm tempura butter (work quickly so butter is still tacky). Then roll the buttered rice side gently in the crunchy mixture until coated all around. Press crumbs lightly to adhere.

Optional quick crisp: For an extra-crispy finish, heat 2–3 tbs oil in a nonstick skillet over medium heat. Place coated roll seam-side down and quickly pan-fry, turning, until crumbs are golden and crisp, about 30–45 seconds per side. Do not overcook—you only want to crisp the exterior.

Slice rolls: Using a very sharp, wet knife, cut each roll into 6–8 even pieces. Wipe the knife between cuts for clean slices.

Garnish: Arrange pieces on a plate. Sprinkle toasted sesame seeds over the top, serve with soy sauce, pickled ginger and wasabi on the side.

large shrimp, peeled and deveined (tails on)

all-purpose flour (for dredging)

cold sparkling water (or very cold water)

egg (large)

cornstarch

baking powder

salt

vegetable oil (for deep frying)

sushi rice (cooked)

rice vinegar seasoning (sushi vinegar)

sugar

nori sheets

English cucumber (cut into long thin strips)

ripe avocado (sliced into strips)

mayonnaise (Japanese kewpie recommended)

optional: sriracha (for spicy mayo)

unsalted butter

panko breadcrumbs (finely crushed)

tempura batter mix (prepared dry)

neutral oil (for shallow frying butter)

fried tempura bits/tenkasu (optional, for extra crunch)

pickled ginger

wasabi (optional)

sesame seeds (toasted)

If your shrimp are large, chop each into 2–3 bite-sized pieces. If medium (as listed), leave whole or halve lengthwise. Pat dry with paper towels to remove excess moisture.

Prepare shrimp

In a bowl, combine mayonnaise, lemon juice, Dijon mustard, chopped chives, salt, and black pepper. Stir until smooth and well blended.

Add the prepared shrimp to the mayo mixture and gently fold to coat evenly. Taste and adjust seasoning (more lemon, salt, or pepper) as desired. Chill while preparing other components if time allows (10–15 minutes) so flavors meld.

Slice the English cucumber into thin lengthwise slices (or thin rounds) so they fit inside the roll and provide a crisp layer. Pat cucumber slices dry to avoid soggy rolls.

Peel and pit the avocado. Slice the avocado into 6–8 thin slices. Immediately toss the slices gently with the juice from half a lemon and 1/4 tsp sea salt to prevent browning and add seasoning.

Pick 4 clean, whole lettuce leaves and trim stems if needed so they lie flat inside the roll. Dry leaves thoroughly.

If toasting rolls: heat a skillet over medium heat and melt the butter. Split the rolls open (but not all the way through if using split-top) and place cut side down in the skillet. Toast 1–2 minutes until lightly golden. Remove and keep warm.

Build each shrimp roll: open a toasted roll, line the bottom with 1 lettuce leaf, then place 2–3 cucumber slices for crunch. Add 3 pieces of shrimp (or equivalent portion) with generous dressing on top. Fan 2–3 avocado slices along one side of the shrimp filling.

Garnish with extra chives or microgreens and a light sprinkle of pepper or optional Old Bay/hot sauce to taste. Close the roll gently and serve immediately.

Repeat for remaining rolls. Serve with lemon wedges on the side.

cooked shrimp, medium (peeled, tails off)

mayonnaise

lemon juice

Dijon mustard

fresh chives (finely chopped)

black pepper

ripe avocado

leaf lettuce (Boston or butter lettuce) leaves

English cucumber

fresh lemon (for squeezing)

sea salt

hot dog or split-top rolls (lightly toasted)

unsalted butter (optional, for toasting)

extra chives or microgreens (optional garnish)

hot sauce or Old Bay (optional)

Place 1.5 cups sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 2–3 minutes). Drain 10–15 seconds. Transfer rice to a rice cooker or small saucepan. Add 1.8 cups water. If using a rice cooker, cook according to the cooker. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Rinse and cook rice

Meanwhile, in a small bowl combine 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1/2 tsp fine sea salt; stir until sugar and salt dissolve. Transfer hot cooked rice to a wide shallow bowl or wooden hangiri if available. Pour the vinegar mixture evenly over the rice. Using a wooden or plastic spatula, gently fold the rice (do not mash) while fanning or allowing steam to escape until rice is slightly glossy and close to room temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Season rice

Place a sheet of nori, shiny side down, on the bamboo mat. If your nori sheets are full-size and you prefer smaller rolls, you can cut each sheet in half crosswise before assembling.

Prepare nori

If using a regular cucumber, cut off both ends and slice lengthwise into quarters, removing seeds with a small spoon if very watery; if using English cucumber, trim ends and slice into long 1/4-inch-wide batons (approximately 3–4 inches long). Pat dry on paper towel to remove excess moisture.

Prepare cucumber

Wet your hands in the small bowl of water to prevent rice sticking. Take about 3/4 cup of seasoned rice and gently spread it in an even layer over the nori, leaving a 1-inch strip along the top edge bare to seal. The rice layer should be about 1/4-inch thick. If you prefer an inside-out (uramaki) roll with rice outside, see the alternate note below.

Assemble roll (classic inside rice)

About 1 inch from the bottom edge of the nori (closest to you), place a thin line of 1 tbsp softened cream cheese across the width (optional). Lay two or three cucumber batons on top of the cream cheese. Sprinkle 1 tsp toasted sesame seeds and 1 tsp finely chopped chives over the cucumber for flavor.

Add fillings

Lift the bottom edge of the bamboo mat and begin to roll it away from you, tucking the filling in and applying gentle, even pressure with the mat to form a tight cylinder. Continue rolling until the bare nori strip meets the roll; wet the strip lightly with water and finish sealing. Let the roll rest seam-side down for a minute to set.

Roll and seal

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 even pieces. For clean cuts, press gently rather than sawing. Wipe the knife after every 2 slices if rice sticks.

Slice

Arrange cucumber rolls on a plate, sprinkle a few extra toasted sesame seeds and remaining chives on top. Serve with soy sauce, wasabi, and pickled ginger on the side.

Finish & serve

If you want rice on the outside: place plastic-wrapped bamboo mat shiny-side up, place nori on plastic, spread rice directly onto nori covering fully, sprinkle sesame seeds on rice, flip the nori so rice faces down onto the plastic, then add fillings on nori and roll as above. Peel away plastic before slicing.

Alternate: Inside-out (uramaki) method

Keep a small bowl of water nearby to wet your hands and the knife between cuts — this prevents sticking and helps with clean slices. Cover the bamboo mat with plastic wrap to keep it clean and prevent rice from embedding in the mat.

American Roll

New York Roll

Cranchy Roll

Shrimp Roll

Cucumber Roll

Garden Roll

Mabou Set

Aji Fried

Shrimp Fried

Crocquett

Chicken Katsu

Tonkatsu

Eel Bowl

Mabou Don

Tanindon

Gyu Don

Tatsutaagedon

Miso Katsu Don

Sara Udon

Yakisoba

Nagoya Ramen

Karamiso Ramen

Janjanmen

Tantanmen