SPICY SALMON KAPPA ROLL

CALIFORNIA ROLL

SPICY BC TUNA ROLL

BC TUNA ROLL

SALMON AVOCADO ROLL

HAMACHI NEGI ROLL

PETER PAN

ROCKEY MOUNTAIN

Deep fried lobster, Seared salmon, Crab meat, Avocado, Cucumber, Truffle oil

LOBSTER KING

Seared white tuna, Spicy tuna, Prawn tempura, Cucumber

SNOW WHITE

Seared salmon, Spicy salmon, Avocado, Cucumber, Tobikko, Garlic mayo, Spicy mayo

POSEIDON

Seared spicy salmon, Avocado, Cucumber, Crab meat

BUTTERFLY

Seared salmon, Crab meat, Aavocado, Cucumber

ATLANTIC QUEEN

OCEAN DREAM

RED DRAGON

Prawn tempura, Spicy tuna, Avocado, Homemade potato garnish

LION KING

Bulgogi, Yam, Avocado, Homemade potato garnish

CRUNCH BEEF

Deep fried lobster, Guacamole, Mozzarella, Cucumber, Cabbage pickle, Chipotle sauce, Crema, Cilantro

LOBSTER

HOUSE GRAND MAKI

WHITE RASPBERRY CHEESE CAKE

GODIVA CHOCOLATE CAKE

ICE CREAM

Japanese style pancake with your choice of ice cream

DORAYAKI ICE CREAM SANDWICH

SPICY CALIFORNIA ROLL

In a small bowl, whisk together rice vinegar, granulated sugar, and 1 tsp kosher salt until sugar dissolves. Set aside to cool to room temperature.

Make seasoning

If you are cooking rice now: cook 1 1/4 to 1 1/2 cups uncooked short-grain sushi rice (to yield about 3 cups cooked) according to package instructions. While rice is hot, transfer to a large shallow bowl or hangiri and gently fold in the vinegar mixture with a rice paddle until evenly coated. Fan or let cool to body temperature (warm, not hot) before assembling rolls.

Prepare salmon: Using a very sharp knife, dice the sushi-grade salmon into small, roughly 1/4-inch pieces. Keep chilled until ready to mix.

Combine filling: In a medium bowl, add diced salmon, 3 tbs Japanese mayonnaise, 1 tbs Sriracha, 1 tsp toasted sesame oil, 1 tsp chili oil (optional), 1 tsp fresh lime juice, 1 pinch kosher salt, and 2 tbs finely sliced scallions. Gently fold until evenly coated — do not overmix to avoid breaking up the salmon. Taste and adjust heat or salt as desired. Chill briefly if your kitchen is warm.

Prepare cucumber: Trim ends of the cucumber and, if desired, peel a strip pattern. Cut cucumber into long, thin matchsticks roughly the length of the nori (about 8–9 inches). Pat dry with a towel so they don’t add excess moisture to the roll.

Set up: Place a bamboo sushi mat on a work surface and wrap in plastic film. Place a sheet of nori, shiny side down, on the mat. Wet your hands with a mix of water and a little rice vinegar (or plain water) to prevent rice sticking.

Spread rice: With wet hands, take about 1/2 cup of seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1/2-inch strip at the far edge free of rice. Press gently — don’t compress the rice too tightly; it should hold together but remain slightly fluffy.

Add fillings: Arrange a line (about 3 to 4 tbs) of the spicy salmon mixture across the rice about 1 inch from the near edge. Place a row of cucumber matchsticks alongside the salmon. Sprinkle a light pinch of toasted sesame seeds over the rice and filling.

Roll: Lift the near edge of the mat and begin to roll away from you, tucking the filling with your fingers as you go to create a tight cylinder. Press gently but firmly with the mat to shape the roll. Seal the edge of the nori by moistening the bare strip with a little water and completing the roll.

Cut: Using a sharp knife dipped in water and wiped dry between cuts, trim the ends of the roll if desired, then slice each roll into 6–8 pieces (for 6 nori sheets, slice into 6-8 pieces each to yield about 36–48 pieces total). Clean the knife between cuts to keep slices neat.

Garnish & serve: Arrange rolls on a platter, sprinkle additional toasted sesame seeds and sliced scallions if desired. Serve immediately with soy sauce, wasabi, and pickled ginger.

Tips: Keep fish chilled until just before assembling. Work with slightly damp hands and a damp knife to get clean slices. If you prefer, you can torch the tops of the cut rolls briefly for a slightly charred flavor (aburi style) — do this only with very fresh fish and with care.

sushi rice (cooked and seasoned)

nori sheets (full-size)

English cucumber

toasted sesame seeds

wasabi (optional, for serving)

soy sauce (for serving)

sushi-grade salmon (skinless, diced small)

Japanese mayonnaise (Kewpie)

Sriracha

chili oil (optional for extra heat)

scallions (green parts only, finely sliced)

toasted sesame oil

kosher salt

fresh lime juice

rice vinegar

granulated sugar

bamboo sushi mat (wrapped in plastic)

sharp knife (dampened between cuts)

pickled ginger (optional, for serving)

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs almost clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 1.8 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Turn off heat and let sit, covered, 10 minutes.

Rinse and cook rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl (a wooden sushi oke is traditional). Drizzle the vinegar mixture evenly over the rice. Using a rice paddle or wooden spatula, fold and fan the rice gently to cool and to coat the grains (do not mash). Cool to slightly above room temperature (~20–25 minutes).

Season rice

While rice cools, prepare fillings: shred or flake 8 oz imitation or cooked crab and toss with 2 tbs mayonnaise and 1 tsp wasabi (adjust wasabi to taste) until combined. Slice 1 avocado into thin 1/4" slices and immediately brush or lightly brush with a tiny bit of lemon juice or leave plain if using promptly. Cut 1/2 English cucumber into long thin matchsticks after seeding. Place toasted sesame seeds in a small bowl for later.

Prepare fillings

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your fingers (prevents rice sticking). Have the 4 nori sheets handy and keep the cooled sushi rice within reach.

Set up rolling station

Lay one nori sheet shiny side down on the plastic-wrapped bamboo mat. Wet your fingers and spread about 3/4 cup of sushi rice evenly over the entire sheet to the edges, pressing gently to create a uniform layer about 1/8" thick. Sprinkle about 1/2 tbsp toasted sesame seeds evenly over the rice. Flip the nori sheet rice-side down so the nori faces up on the mat.

Place rice on nori

On the side of the nori sheet closest to you, place a thin line (about 3/4" from the edge) of the crab-mayo mixture across the width. Above the crab, lay cucumber matchsticks and 3–4 avocado slices evenly across.

Add fillings

Lift the edge of the mat nearest you and begin to roll away from you, tucking the filling with your fingers to form a tight cylinder. Apply even pressure with the mat as you roll to shape but don't squeeze so hard that rice is forced out. Roll until seam is sealed, using a little water to moisten the bare nori edge if it doesn't stick.

Roll the sushi

Place the roll seam-side down. Using a very sharp chef's knife dipped in water (and wiped between cuts), trim the ends and slice the roll into 6–8 even pieces. Repeat with remaining nori sheets, rice, and filling to make 4 rolls total.

Finish and cut

Arrange California roll pieces on a platter. Serve with soy sauce, pickled ginger, and extra wasabi on the side. Optionally garnish with additional sesame seeds or thinly sliced scallions. Yield: about 4 rolls, serving 4 (4–6 pieces per person).

short-grain sushi rice (uncooked)

water

fine sea salt

nori sheets (full-size, toasted)

imitation crab sticks (surimi) or cooked real crab, shredded

avocado, ripe but firm, sliced into 1/4" strips

English cucumber, seeded and cut into thin matchsticks

mayonnaise (preferably Japanese mayo)

wasabi paste

toasted sesame seeds (white or black / mixed)

soy sauce

pickled ginger (gari)

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain well. Combine rinsed rice and 1.75 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, cover, reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small saucepan (or microwave) just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour the vinegar mixture evenly over rice and fold gently with a wooden paddle or spatula to combine while fanning the rice to cool. Aim for glossy, slightly sticky rice. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Pat 8 oz sushi-grade BC tuna dry and dice into small 1/4-inch pieces. In a bowl, combine 3 tbs Japanese mayonnaise, 1.5 tbs Sriracha, 1/2 tsp gochujang (optional), 1 tsp soy sauce, and 1/2 tsp sesame oil. Stir until smooth then fold in the diced tuna and 2 tbs thinly sliced scallions. Taste and adjust heat/seasoning as desired. Keep chilled until ready to assemble.

Prepare tuna mix

Have 4 nori sheets, 1/2 cup julienned cucumber (seeds removed), and 1 sliced avocado ready. Wet your hands with the small bowl of water to prevent rice sticking.

Place a nori sheet shiny side down on the plastic-wrapped bamboo mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice for sealing. Press rice gently to an even layer about 1/3-inch thick.

Lay out nori and rice

Arrange a thin line of spicy tuna mixture (about 3 tbsp) across the rice near the bottom edge. Add a small amount of julienned cucumber (about 2 tbsp) and 3–4 slices of avocado on top of the tuna. Sprinkle a pinch of toasted sesame seeds over the fillings.

Lift the bottom edge of the mat and begin rolling away from you, tucking the filling in tightly with your fingers. Press gently as you roll to form a compact cylinder. When you reach the rice-free top edge of nori, wet that strip lightly with water to help seal the roll. Complete the roll and press along the seam to secure. Repeat for remaining nori sheets and fillings.

Using a very sharp knife, wet the blade and trim the roll ends if desired. Slice each roll into 6–8 pieces by cutting gently in a single clean motion; re-wet the knife between cuts to prevent sticking. Arrange pieces on a serving plate.

Slice the rolls

Top each piece with a small dollop of additional spicy mayo (mix 1 tbs mayo with 1/2 tsp Sriracha if desired) or a sprinkle of scallions and sesame seeds. Serve with pickled ginger, wasabi and soy sauce on the side. Estimated yield: 4 sushi rolls (about 24–32 pieces) serving 3–4 people.

Storage note: For best quality, eat immediately. If storing leftovers, keep in an airtight container in the refrigerator and consume within 24 hours; note texture of rice and avocado will degrade.

water (for cooking rice)

fresh BC tuna (sushi-grade), diced

Japanese mayonnaise (e.g., Kewpie)

gochujang (optional, for depth)

soy sauce (for seasoning tuna)

sesame oil

scallions, thinly sliced

cucumber, julienned (seeded)

avocado, sliced

pickled ginger (gari) for serving

wasabi (optional) for serving

bamboo sushi rolling mat (makisu), wrapped in plastic

small bowl of water (for wetting hands)

Rinse the 2 cups of short-grain sushi rice under cold water, swirling with your hand, until the water runs mostly clear (about 3–4 rinses). Drain in a fine-mesh sieve for 10–15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, gently heat 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan just until sugar and salt dissolve. Do not boil. Cool slightly.

Transfer cooked rice to a wide shallow bowl (a hangiri or large wooden bowl if available). Pour the vinegar mixture evenly over the rice. Using a wooden spatula, cut and fold the rice quickly to mix while fanning to cool to near room temperature (this gives rice its shine). Cover with a damp towel until ready to assemble.

Pat the 10 oz sushi-grade tuna dry with paper towel and finely dice into small 1/4" pieces. Keep chilled until mixing.

In a small bowl combine diced tuna, 3 tablespoons mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon sriracha (optional), and 2 tablespoons thinly sliced green onion. Gently fold until evenly coated. Taste and adjust seasoning (add a little more soy or mayo if desired). Keep chilled while you prepare rice and nori.

Prepare your work surface: place a bamboo sushi mat on a clean counter and set a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

With wet hands (to prevent rice sticking), spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently and evenly to about 1/4" thickness.

Along the near edge of the rice (closest to you), place a thin line of julienned cucumber (about 2 tablespoons), a few avocado slices (about 1/4 of the avocado per roll), and a quarter of the tuna mixture (about 2.5 oz). Do not overfill — leave space to seal the roll.

Lift the edge of the mat and begin to roll away from you, tucking filling with your fingers, rolling firmly but gently to form a cylinder. When you reach the exposed nori edge, dampen it lightly with water and finish rolling to seal. Repeat with remaining nori, rice, filling, cucumber and avocado to make 4 rolls.

Using a very sharp knife, dampen the blade and slice each roll into 6–8 pieces. Clean and re-dampen the knife between cuts for clean slices.

Arrange the tuna roll pieces on a plate. Sprinkle toasted sesame seeds over the tops and garnish with remaining sliced green onion if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

short-grain sushi rice

sushi-grade tuna (BC albacore or ahi), diced

mayonnaise (Japanese kewpie preferred)

sriracha (optional, for spice)

green onion, thinly sliced

cucumber, julienned (remove seeds)

pickled ginger (gari, for serving)

wasabi (for serving)

bamboo sushi mat (optional, for rolling)

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, until the water runs clear (about 2–3 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or 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.

Rinse and Cook

While rice rests, warm 4 tablespoons rice vinegar, 2 teaspoons sugar, and 1 teaspoon fine sea salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil), or microwave briefly. Transfer cooked rice to a large shallow bowl or hangiri and gently fold in vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool the rice to slightly above room temperature. Keep covered with a clean damp towel until ready to assemble.

Season Rice

Prepare the salmon: using a very sharp knife, trim any connective tissue and slice the sushi-grade salmon into long, even strips about 1/3 inch (8 mm) wide and as long as the nori sheet (or slightly shorter). Keep the salmon chilled until assembly.

Prepare the avocado: halve, pit and peel the avocado. Slice into 1/4-inch (6 mm) strips lengthwise. To prevent browning, keep sliced avocado tightly covered or brush lightly with a drop of citrus if desired.

Prepare the cucumber: seed (if desired) and cut cucumber into thin julienne strips about the same length as the salmon strips. Pat dry to remove excess moisture.

Set up your station: place a bamboo sushi mat on the counter and wrap it in plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife.

Place a nori sheet shiny-side down on the plastic-covered mat. With wet hands, grab about 3/4 to 1 cup of seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll. Rice layer should be about 1/8–1/4 inch thick.

Arrange fillings: along the near edge of the rice (closest to you), lay 3–4 strips of salmon, a few avocado slices, and a small handful (about 1–2 tablespoons) of julienned cucumber in a neat line. Lightly drizzle 1/4 teaspoon toasted sesame oil over the fillings if using.

Roll the sushi: lift the near edge of the mat and begin to roll away from you, tucking the fillings in with your fingers so they stay compact. Apply gentle, even pressure with the mat to shape the roll into a tight cylinder. Continue until the exposed nori strip seals the seam. Give one final gentle squeeze with the mat to firm the roll.

Repeat with remaining nori, rice, and fillings to make 3–4 rolls total depending on thickness.

Slice the rolls: with a very sharp knife wetted in the bowl of water, cut each roll into 6–8 equal pieces. Wipe the knife clean and re-wet between cuts to get clean slices. Sprinkle toasted sesame seeds over the cut pieces.

Plate and garnish: arrange salmon avocado rolls on a platter. Serve immediately with soy sauce or tamari, wasabi and pickled ginger on the side. Optionally drizzle a tiny extra drop of toasted sesame oil or a light soy-sesame sauce (soy + a few drops sesame oil) over pieces just before serving.

Storage note: fresh salmon sushi is best eaten the day it is made. If you must store, keep tightly covered in the refrigerator and consume within 12 hours.

fresh sushi-grade salmon fillet (skinless)

ripe avocado

nori sheets (10)

julienned cucumber (seeded)

toasted sesame seeds (white or mixed)

soy sauce or tamari (for serving)

wasabi (optional)

pickled ginger (gari) (optional)

toasted sesame oil (optional drizzle)

bamboo sushi mat (wrapped in plastic wrap)

sharp knife (wet for slicing)

If you don't already have seasoned rice, combine 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan over low heat until sugar dissolves. Fold into 2.5 cups of cooked short-grain rice while it is still hot; fan and mix to cool to slightly warm and place in a covered bowl to keep moist.

Prepare sushi rice

Trim and julienne 1 cup scallions (neg i) lengthwise into thin matchsticks. Seed and julienne 1/2 cup Japanese cucumber. Slice 1 avocado thinly and brush lightly with a drop of lemon or vinegar only if desired to prevent browning. Toss negi lightly with 1 tsp toasted sesame oil to soften and perfume.

Prepare negi and vegetables

Using a very sharp knife, slice sashimi-grade hamachi into long, thin strips (approximately 1/8" thick and 3–4" long) so that they will lay nicely on the roll and on top for finishing. Keep chilled until assembly.

Prepare hamachi

Whisk together 2 tbs Japanese mayonnaise and 1/2 tsp soy sauce (and 1/4 tsp yuzu kosho if using) until smooth. This will be used sparingly inside the roll and as a dot on top if desired.

Make mayo dressing

Place a bamboo mat wrapped in plastic on the counter. Lay one nori sheet shiny side down on the plastic. Wet your hands and spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1" (2.5 cm) bare strip at the top edge. Flip the nori and rice so rice side is down (inside-out roll). Place a thin line of the mayo dressing about 1/3 of the way from the bottom, then arrange a strip of hamachi lengthwise, a small handful of julienned negi, a few cucumber sticks and 2–3 avocado slices across the center. Press filling gently into a compact line.

Assemble the roll

Using the bamboo mat, start at the edge closest to you and lift, rolling away while applying even pressure to form a tight cylinder. Squeeze gently along the mat to seal. Repeat with remaining nori and fillings to make 4 rolls total.

Roll tightly

Using a sharp, wet knife, trim the ends of each roll and slice each roll into 6–8 pieces (yield depends on thickness preference). On each slice, drape a thin slice of hamachi across the top or place small ribbons of hamachi inside and outside as preferred. Brush or spoon a small amount of ponzu (about 1 tsp per slice) over the hamachi to lightly cure and flavor. If you used yuzu kosho in the mayo mix, you may skip adding extra on top.

Top and finish

Sprinkle thinly sliced green onions and toasted sesame seeds over the top. Add microgreens or a small shiso leaf to a few pieces for aroma. Serve with pickled ginger and wasabi on the side. Optionally present a small dish of extra ponzu for dipping.

Final garnishes

Arrange sushi on a chilled platter and serve immediately for best texture. If you must store, cover tightly and refrigerate up to 4 hours; note that rice will harden and avocado may brown.

Spicy Salmon Kappa Roll

California Roll

Spicy Bc Tuna Roll

Bc Tuna Roll

Salmon Avocado Roll

Hamachi Negi Roll

Peter Pan

Rockey Mountain

Lobster King

Snow White

Poseidon

Butterfly

Atlantic Queen

Ocean Dream

Red Dragon

Lion King

Crunch Beef

Lobster

House Grand Maki

White Raspberry Cheese Cake

Godiva Chocolate Cake

Ice Cream

Dorayaki Ice Cream Sandwich

Spicy California Roll