Hibachi Entrees

Lunch Kids All-You-Can-Eat

Kitchen

Sushi Bar

Appetizers

Rolls

Kitchen Lunch Appetizers

Roll or Hand Roll

Sushi

Masa Lover Boat

Yaki Udon or Soba

Noodles Soup

Sushi Bar Special Entree

Chef's Special Roll

Sushi or Sashimi

Raw Rolls

Vegetable Rolls

Cooked Rolls

Appetizers (Kitchen)

Appetizers (Sushi Bar)

Fried Rice or Noodles

Hibachi Dinner Combo

Dinner Kids All-You-Can-Eat

Soda

Cut the chicken breast into bite-sized pieces. Season the shrimp and steak with salt and black pepper.

Prepare the Proteins

Slice the zucchini and yellow squash into half-moons, chop the mushrooms, julienne the carrot, and slice the onion into thin rings. Cut the broccoli florets into smaller pieces.

Chop the Vegetables

In a large skillet or griddle, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until fully cooked. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of sesame oil and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Remove and set aside.

Cook the Shrimp

Add the steak to the skillet, cooking for 3-4 minutes on each side for medium-rare. Adjust time for desired doneness. Remove from skillet and let rest before slicing.

Cook the Steak

Add the remaining vegetables to the skillet, starting with the onion, carrot, and broccoli. Stir-fry for 3-4 minutes, then add zucchini, yellow squash, and mushrooms. Stir-fry for another 3-4 minutes.

Stir-Fry the Vegetables

Return the cooked chicken, shrimp, and steak to the skillet. Add soy sauce, mirin, minced garlic, and grated ginger. Mix well and cook for an additional 2 minutes to heat through. Serve hot.

Combine and Serve

Boneless Chicken Breast

Shrimp

Steak (sirloin or ribeye)

Zucchini

Yellow Squash

Mushrooms (shiitake or button)

Carrot

Onion

Broccoli Florets

Soy Sauce

Mirin

Sesame Oil

Garlic (minced)

Ginger (grated)

Salt

Black Pepper

Preheat your grill to medium heat. Season the chicken breasts with salt and pepper. Grill for 6-7 minutes on each side until fully cooked. Let rest for a few minutes before slicing.

Grill the Chicken

Wash and chop the lettuce, cherry tomatoes, cucumber, and bell peppers. Keep them separate for easy assembly.

Prepare the Vegetables

In separate bowls, place the sour cream, guacamole, and salsa.

Make the Condiments

Warm the whole wheat tortillas in a dry skillet over low heat for about 30 seconds on each side until soft and pliable.

Prepare the Tortillas

Take a warm tortilla, add a portion of sliced grilled chicken, black beans, shredded cheese, and your choice of vegetables. Top with condiments.

Assemble the Wraps

Place corn chips and fruit salad in bowls next to the assembled wraps for a complete meal.

Serve with Sides

Whole Wheat Tortillas

Grilled Chicken Breast

Black Beans

Shredded Cheese

Lettuce

Cherry Tomatoes

Cucumber

Bell Peppers

Sour Cream

Guacamole

Salsa

Corn Chips

Fruit Salad (mixed fruits)

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare the Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Once cooled, slice the baked item and serve with optional toppings like fresh fruit, powdered sugar, or maple syrup.

Add Toppings

All-purpose flour

Sugar

Baking powder

Milk

Eggs

Butter

Vanilla extract

Fresh fruit (berries, bananas, etc.)

Powdered sugar

Maple syrup

Place the sushi rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Season the Rice

Thinly slice the fresh salmon, cucumber, and avocado. Aim for uniform pieces that are easy to roll.

Slice the Ingredients

Lay out a bamboo sushi mat and place a sheet of nori, shiny side down, on top of the mat.

Prepare Nori

Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top.

Spread the Rice

Place a few slices of salmon, cucumber, and avocado in the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a wet cloth between cuts for clean edges.

Slice the Rolls

Arrange the sushi pieces on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.

Garnish and Serve

Sushi rice

Water

Rice vinegar

Fresh salmon

Avocado

Nori sheets

Soy sauce

Wasabi

Pickled ginger

Wash and peel the carrots and celery. Cut the carrots into sticks and the celery into similar lengths. Slice the cucumber into rounds.

Arrange the cut vegetables (carrots, celery, cucumbers) and cherry tomatoes on a large serving platter. Serve with a bowl of hummus in the center.

Assemble the Platter

Slice the baguette into ½ inch thick slices. Toast the slices on a grill or in an oven until golden brown.

Prepare the Baguette

Dice the tomatoes and finely chop the garlic and basil. In a bowl, combine diced tomatoes, garlic, basil, olive oil, salt, and pepper. Mix well.

Make the Topping

Spoon the tomato mixture onto the toasted baguette slices. Arrange them on a serving platter.

Assemble Bruschetta

Carrots

Celery

Hummus

Baguette

Tomatoes

Fresh Basil

Garlic

Olive Oil

Pepper

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, whisk together the flour and salt until well combined.

Once the yeast is frothy, pour it into the mixing bowl with the flour mixture. Add the olive oil and mix until a dough forms.

Combine Ingredients

Transfer the dough onto a floured surface. Knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

First Rise

Once the dough has risen, punch it down gently to release air. Divide the dough into 8 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

Shape the Rolls

Cover the shaped rolls with a cloth and let them rise for another 30 minutes.

Second Rise

While the rolls are rising, preheat your oven to 375°F (190°C).

Preheat Oven

If desired, brush the tops of the rolls with melted butter and sprinkle with sesame seeds before baking.

Add Toppings (Optional)

Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown.

Remove the rolls from the oven, let them cool slightly, then serve warm.

Cool and Serve

Yeast

Warm water

Olive oil

Sesame seeds

Melted butter

Wash and peel the carrots and celery. Cut the carrots into sticks and the celery into 3-inch sections. Halve the cherry tomatoes and slice the cucumber into rounds.

Prepare Vegetables

Place the prepared vegetables on a large platter in an attractive manner. Serve with a bowl of hummus in the center for dipping.

Arrange Vegetables

Slice assorted cheeses into cubes or wedges, depending on preference.

Cut Cheese

On a serving board, arrange the cheese pieces and place the box of whole grain crackers alongside for easy access.

Arrange Crackers and Cheese

If using store-bought dips, transfer guacamole and salsa into small bowls. If homemade, prepare them according to your favorite recipes.

Prepare Dips

Place the bowls of guacamole and salsa alongside the vegetable platter and cheese & crackers for a complete appetizer spread.

Serve Dips

Assorted Cheese (Cheddar, Brie, Gouda)

Whole Grain Crackers

In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.

Combine rinsed sushi rice and 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes.

Once cooked, transfer the rice to a large bowl. In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Pour the mixture over the warm rice and gently fold with a spatula to combine. Allow the rice to cool to room temperature.

Thinly slice the fresh fish, cucumber, and avocado. If using cream cheese, cut it into small strips.

Slice the Fillings

Lay a nori sheet shiny side down on a bamboo sushi mat or a clean surface.

Prepare Nori Sheet

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori at the top edge.

Place your choice of fillings (fish, cucumber, avocado, and cream cheese) in a line across the center of the rice.

Hibachi Entrees

Lunch Kids All-you-can-eat

Kitchen

Sushi Bar

Appetizers

Rolls

Kitchen Lunch Appetizers

Roll Or Hand Roll

Sushi

Masa Lover Boat

Yaki Udon Or Soba

Noodles Soup

Sushi Bar Special Entree

Chef's Special Roll

Sushi Or Sashimi

Raw Rolls

Vegetable Rolls

Cooked Rolls

Appetizers (kitchen)

Appetizers (sushi Bar)

Fried Rice Or Noodles

Hibachi Dinner Combo

Dinner Kids All-you-can-eat

Soda