Teriyaki Chicken

Hibachi Vegetables

SUSHI COMBO 2

4 pieces of nigiri and california roll

4 pcs of fresh salmon, 3 pcs of sushi & 1 salmon roll

SALMON LOVER

4 pcs of fresh tuna, 3pcs of sushi & 1 tuna roll

TUNA LOVER

EBI SHRIMP

SPECIAL SPICY TUNA*

BIRTHDAY

Shrimp tempura, cream cheese, avocado and crab mix.

PINK LADY

Fried shrimp, cream cheese topped with special crab mix.

VOLCANO (Fried)

Spicy crab mix & avocado topped w/fresh tuna.

VALENTINE*

Special crab mix, avocado top with assorted fresh fish

RAINBOW*

SOUTH GA ROLL

Grilled scallop & cream cheese top with avocado & special sauce

SCALLOP

Fried shrimp, cucumber topped with special crab mix

BABY

SMOKED SALMON

SALMON*

TUNA*

SPIDER

Fried oyster

Fried Salmon

SHRIMP TEMPURA

In a bowl, whisk together 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tbs honey, 2 tsp minced garlic, and 1 tsp minced ginger until sugar dissolves.

Combine sauce ingredients

In a small cup, mix 1 tsp cornstarch with 1 tbs water until smooth. Set aside. This will thicken the sauce at the end.

Prepare cornstarch slurry

Trim excess fat from 1 lb boneless skinless chicken thighs and pat dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Prep chicken

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs (work in batches if needed) and sear 4–5 minutes on the first side without moving until a deep golden crust forms. Flip and cook 3–4 minutes on the second side until the internal temperature reaches about 155–160°F (68–71°C).

Sear the chicken

Reduce heat to medium-low and pour the prepared teriyaki sauce from the bowl into the skillet with the chicken. Bring to a gentle simmer and cook 1–2 minutes to warm the sauce through. Stir the reserved cornstarch slurry, then add it to the skillet, stirring constantly. Simmer 30–60 seconds until the sauce thickens to a glossy consistency and coats the chicken. Continue cooking until chicken registers 165°F (74°C) on an instant-read thermometer.

Finish in sauce

Transfer the chicken to a cutting board and let rest 3–5 minutes. Slice into 1/2-inch strips or bite-sized pieces, then return to the skillet and toss in the sauce to evenly coat.

Rest and slice

Divide 2 cups of steamed rice between plates. Arrange the sliced teriyaki chicken on top or beside the rice. Spoon any remaining thickened sauce over the chicken.

Sprinkle 1 tsp toasted sesame seeds and 2 tbsp thinly sliced green onions over the chicken. Serve immediately.

soy sauce (low sodium preferred)

mirin

sake (or dry white wine)

brown sugar

honey

garlic (minced)

fresh ginger (minced)

cornstarch

water (for slurry)

boneless skinless chicken thighs

kosher salt

black pepper (freshly ground)

vegetable oil (or neutral oil)

toasted sesame seeds

green onions (scallions), thinly sliced

steamed rice (for serving)

Wash all vegetables. Slice zucchini and yellow squash into 1/4-inch half-moons; slice carrots thinly on a diagonal or use a peeler for ribbons so they cook quickly. Cut onion into 1/2-inch wedges. Remove stems from mushrooms and slice caps if large. Trim pea pods and thinly slice green onions on a bias. Rinse and drain bean sprouts thoroughly.

Prepare vegetables

In a small bowl combine soy sauce, mirin (or sherry), sesame oil, minced garlic, grated ginger, sugar, and black pepper. Stir until sugar dissolves. Set aside.

Make sauce

Heat a large cast-iron skillet, griddle, or heavy-bottomed sauté pan over medium-high to high heat until very hot (2–4 minutes). Add vegetable oil and swirl to coat the surface.

Heat the pan

Add carrots and onion wedges to the hot pan in a single layer. Let them sear undisturbed for 30–45 seconds so they develop a little color, then stir-fry for 1–2 minutes until they begin to soften but still have bite.

Start with firmer vegetables

Push the carrots and onions to the side and add zucchini, yellow squash, mushrooms, and peas. Stir and cook for 1–2 minutes until vegetables are bright and starting to soften. Add bean sprouts and green onions and toss to combine; cook another 30–60 seconds. The goal is crisp-tender vegetables with some char — avoid overcooking.

Add remaining vegetables

Pour the prepared sauce evenly over the vegetables. Add butter (if using). Toss and stir continuously for 30–45 seconds so the sauce reduces slightly and coats the vegetables. Taste and adjust seasoning: add a pinch more salt or 1 tsp soy sauce if needed.

Finish with sauce and butter

Remove pan from heat. Sprinkle toasted sesame seeds and a few turns of black pepper over the vegetables. Serve immediately with lemon wedges on the side to squeeze over if desired.

Add sesame and serve

zucchini

yellow squash

carrot

onion (yellow or sweet), large

shiitake mushrooms (or cremini), sliced

bean sprouts

snow peas or sugar snap peas, trimmed

green onions (scallions), sliced on bias

soy sauce (regular or low-sodium)

mirin or dry sherry

sesame oil

vegetable oil (or neutral high-heat oil)

butter (optional, for authentic hibachi flavor)

garlic, minced

fresh ginger, grated

sugar

salt

freshly ground black pepper

toasted sesame seeds (optional garnish)

lemon wedges (optional)

Rinse 2 cups sushi rice under cold water, swirling until the water runs mostly clear (about 3–5 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, cover, reduce to low and simmer 12–14 minutes. Turn off heat and let rest, covered, 10 minutes.

Rinse and cook rice

While rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool slightly.

Prepare sushi vinegar

Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Pour the sushi vinegar evenly over rice. Using a rice paddle or wooden spoon, cut and fold the rice to mix while fanning to cool (this produces glossy rice). Aim for slightly warm rice. Cover with a damp towel until ready. Reserve about 1.25 cups of finished rice for the California roll and form the remainder for nigiri.

Season rice

Ensure sushi-grade fish is very cold. Slice salmon and tuna into 10 pieces total (about 10 slices roughly 2” x 1” and thin ~3–4 mm thick). Place a small dab (about 1/4 teaspoon) of prepared wasabi on underside of each fish slice or on rice when forming if desired.

Prepare fish and wasabi

Wet your hands with water (and a little rice vinegar to prevent sticking). Take about 2 tablespoons (roughly 20–25 g) of seasoned rice and shape into an oblong mound using gentle pressure — compact but not smashed. Place a dab of wasabi on the rice (or on fish) and drape a slice of salmon or tuna over the rice. Repeat to make 10 pieces total (split fish pieces evenly). Arrange on a platter with pickled ginger and a small bowl of soy sauce for serving.

Form nigiri

In a small bowl, combine shredded imitation or real crab (4 oz) with 1 tablespoon mayonnaise and 1/2 teaspoon toasted sesame oil; mix gently. Taste and adjust seasoning with a pinch of salt if needed.

Prepare crab mixture

Place a bamboo mat on a work surface and cover with plastic wrap. Place 1 full nori sheet shiny-side down on the mat. With wet fingers, spread the reserved 1.25 cups of seasoned rice evenly over the entire nori sheet if making inside-out roll (rice side out). Press rice gently to a uniform 1/4" thickness. Sprinkle toasted sesame seeds evenly across the rice. Carefully flip the nori (rice side down) so the nori faces up on the mat.

Prepare roll surface

About 1 inch from the bottom edge of the nori, lay the crab mixture in a line, then add julienned cucumber (about 2 tablespoons) and sliced avocado halves. Use the mat to lift the edge and roll tightly away from you, tucking the filling and forming a tight cylinder. Squeeze gently with the mat to shape. Unroll the mat and plastic wrap.

Fill and roll

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 equal pieces. Clean blade between cuts to keep slices neat. Arrange with nigiri on the serving plate.

Slice

Pour soy sauce into small dipping bowls. Serve pickled ginger and extra wasabi on the side. Optionally drizzle a drop of toasted sesame oil on nigiri or brush lightly on roll edges for aroma. Enjoy immediately — best within 1 hour of preparation.

Japanese short-grain sushi rice

Water (for cooking rice)

Rice vinegar

Granulated sugar

Kosher salt

Sushi-grade salmon, thinly sliced

Sushi-grade tuna, thinly sliced

Wasabi (prepared paste)

Pickled ginger (for serving)

Nori sheets (full size)

Imitation crab (kani) or real cooked crab, shredded

Cucumber, julienned (seeded)

Avocado, ripe, sliced

Toast sesame seeds

Mayonnaise (Japanese preferred)

Sushi rice (from rice section) for roll

Soy sauce

Toasted sesame oil (optional, for crab mix)

Bamboo sushi rolling mat (plastic wrap over)

Sharp knife (wet between cuts)

Rinse the short-grain rice under cold water in a fine mesh sieve, gently stirring with your hand, until the water runs almost clear (about 3–4 rinses). Drain for 10 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. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice steam, covered, for 10 minutes more.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer cooked rice to a wide shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a wooden spatula using slicing motions to cool the rice; fan or let sit to bring it to body temperature. Do not overmix — keep grains slightly glossy and slightly sticky. Allow to cool to warm/room temperature (about 10–15 minutes).

Prepare the fish: pat salmon and tuna slices dry with paper towel. Cut each fish into 4 thin slices approximately 2.5–3 inches long, 1–1.5 inches wide and about 1/8–1/4 inch thick. Keep chilled until assembly.

Wet your hands with the small bowl of water (dip and shake off excess). Take about 2 tablespoons (approx. 25–30 g) of prepared sushi rice and shape it into an oblong mound by cupping and gently pressing — compact enough to hold but not too dense.

Smear a small amount (about 1/8 tsp) of wasabi on the underside center of a fish slice. Place the fish, wasabi-side down, over the rice mound and press gently to adhere. Repeat to make four pieces of nigiri (suggested split: 2 salmon, 2 tuna). Keep nigiri on a slightly damp plate, seam side down.

Serve nigiri with soy sauce and pickled ginger. If desired, place a tiny dab of wasabi atop each or leave on the side for dipping.

Prepare fillings: in a small bowl, mix shredded imitation crab with 1 tsp mayonnaise until lightly coated. Lay out the bamboo mat and cover it with plastic wrap (this prevents rice sticking). Place the nori sheet shiny-side down on the plastic-covered mat.

Wet your hands. With a rice paddle or wet fingers, spread about 1 cup of prepared sushi rice evenly over the nori, leaving a 1/2 inch (1.25 cm) border at the top edge. Press rice gently to adhere; do not compress hard.

Sprinkle toasted sesame seeds over the rice (optional). Carefully flip the nori sheet so the rice side is down on the plastic (this creates an inside-out roll).

Arrange a line of the crab mixture about 1 inch from the bottom edge of the nori (the edge closest to you). Add a row of avocado slices and the julienned cucumber alongside the crab.

Lift the bamboo mat edge closest to you and begin to roll away from you, tucking the fillings tightly and using the mat to shape a firm cylinder. Press gently but firmly to seal the seam. Continue rolling until the roll is complete.

Remove plastic wrap. Using a sharp, wet knife (dip and wipe between cuts), slice the roll into 6–8 pieces. Clean the blade between cuts to keep slices neat.

Arrange slices on the plate with the nigiri. Serve with soy sauce, pickled ginger, and wasabi.

Keep a damp cloth nearby to wipe the knife and to moisten your fingers as you shape rice to prevent sticking. Maintain fish chilled until just before serving for best texture and safety.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

fresh sushi-grade salmon, sashimi-cut

fresh sushi-grade tuna, sashimi-cut

wasabi paste

soy sauce (for serving)

pickled ginger (gari) (for serving)

nori sheets (full size)

imitation crab (surimi), shredded

ripe avocado, sliced

cucumber, seeded and julienned

mayonnaise (Japanese mayo preferred)

sushi rice (prepared)

plastic wrap (for rolling)

bamboo sushi rolling mat (makisu)

sharp knife

small bowl of water (to wet hands/knife)

Rinse 0.5 cup short-grain sushi rice under cold water until water runs nearly clear (about 3–4 rinses). Drain and combine with 0.6 cup water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

While rice cooks, mix 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt in a small bowl until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to coat grains without mashing. Fan the rice as you fold to cool it to near room temperature (about 10 minutes). Set aside. Reserve 3/4 cup of this cooked rice (cooled) for the roll; keep remainder for the nigiri.

Using a very sharp knife, portion the sushi-grade salmon into 4 even fillets for sashimi/salmon portions. Aim for pieces about 1/4–1/2 inch thick and 2–3 inches long. Pat dry with paper towel. Arrange on a chilled plate.

Optional light seasoning: brush each fillet with a tiny drizzle (about 1/16 tsp) of sesame oil, sprinkle a pinch of fine sea salt or a few sesame seeds, and garnish with thinly sliced scallion if desired. Keep chilled until serving.

Divide the remaining seasoned sushi rice into three portions (about 1.5 tablespoons each). Wet your hands with a little water mixed with a drop of rice vinegar to prevent sticking. Gently shape each portion into an oblong mound roughly 2 inches long and press lightly so it holds shape but remains tender.

Slice the salmon thinly (about 1/8–1/4 inch thick) into 3 pieces sized to drape over the rice mounds. Place a small dab (about 1/8 tsp) of wasabi onto one side of each rice mound (optional), then lay the salmon slice over the rice, pressing gently to adhere. Arrange the three nigiri on the serving plate next to the sashimi portions.

Place a bamboo rolling mat on a work surface and cover with plastic wrap. Lay the nori sheet shiny side down on the mat. With wet hands, spread the reserved 3/4 cup cooked sushi rice evenly over the nori, leaving a 1/2-inch strip along the far long edge free of rice. Press rice gently and uniformly; sprinkle 1/2 teaspoon toasted sesame seeds over the rice if desired.

Prepare nori and rice

On the near edge of the nori (the edge closest to you), place the salmon strips (cut into long thin strips) in a single line across the width about 1 inch from the edge. Add cucumber matchsticks next to the salmon. If using, dot 1 teaspoon mayonnaise across the filling line or lightly mix mayo with the salmon strips before placing.

Add fillings

Lift the bamboo mat edge and roll the nori over the fillings, pressing gently to shape a tight roll. Continue rolling until sealed, using the exposed nori edge to close the roll. Press gently along the roll to compact. Using a sharp, wet knife, slice the roll into 6–8 bite-sized pieces (for one roll you may get 6–8 depending on thickness). Wipe knife between cuts for clean slices.

Roll and cut

Arrange the 4 sashimi pieces, 3 salmon nigiri, and the salmon roll pieces on a serving plate. Place pickled ginger and wasabi on the side and serve soy sauce in a small dish for dipping. Garnish with a light sprinkle of sliced scallion over sashimi or a few sesame seeds if desired.

Estimated serving: this plate is intended for 1–2 people as a sushi sampler. Serve immediately while rice is at room temperature and salmon is chilled.

fresh salmon fillets (sushi/sashimi grade), skinless

water (for rice)

prepared wasabi (or wasabi paste)

pickled ginger (gari, for serving)

nori sheet (full size)

short-grain sushi rice (cooked)

fresh salmon (sushi-grade), cut into long strips

cucumber (seeded and cut into matchsticks)

mayonnaise (preferably Japanese Kewpie)

rice for seasoning (sushi vinegar mixture prepared)

sesame oil (optional, light drizzle)

scallions (thinly sliced, optional)

plastic wrap / bamboo mat (for roll)

If you don't already have cooked rice, rinse 1 cup short-grain rice until water runs clear, then cook per package instructions to yield about 1 1/4 cups cooked rice. While rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small bowl and stir until dissolved. When rice is hot, transfer to a wooden or wide bowl, gently fold in the vinegar mixture with a shamoji or spatula in cutting motions to avoid crushing grains. Fan the rice as you fold to cool to body temperature. Cover with a damp towel until use.

Cook and season rice

Portion the rice for each component: reserve roughly 1 cup seasoned rice for the nigiri and 6–7 tbs for the 3 sushi pieces and roll (3 tbs for the roll, 3 tbs for the 3 pcs). Keep rice covered to prevent drying.

Teriyaki Chicken

Hibachi Vegetables

Sushi Combo 2

4 Pieces Of Nigiri And California Roll

Salmon Lover

Tuna Lover

Ebi Shrimp

Special Spicy Tuna*

Birthday

Pink Lady

Volcano (fried)

Valentine*

Rainbow*

South Ga Roll

Scallop

Baby

Smoked Salmon

Salmon*

Tuna*

Spider

Eel

Fried Oyster

Fried Salmon

Shrimp Tempura