Shrimp, salmon, scallops, kanikama, octopus, wakame seaweed, Panko-breaded chicken breast or pork tenderloin. Panko-breaded pork tenderloin or chicken breast, served with Sweet broth, topped with kamaboko and nori. Panko-breaded pork tenderloin, egg and onion over rice, Lightly seasoned, al dente teppan-grilled vegetables, served with aĨoz Center Cut Certified Angus Beef ® Filet Mignon Thinly sliced sashimi, cilantro, jalapeño, Sriracha, Yuzu sauce.* Served with our house made Joy Sauce and green Tuna, mango, avocado, tossed in sesame soy poké sauce, topped with habanero masago served over choice of sushi rice, mixed greens, orĤoz Center Cut Certified Angus Beef ® Filet Mignon, seared and Onions and shichimi pepper topped with sprouts and served over yourĬhoice of sushi rice, mixed greens, or daiko.* Sauce, furikaké, four caviars with choice of spicy tuna or salmon.*īite-sized cuts of tuna tossed with soy, sesame oil, hot chili oil, green Sushi rice, Tampa Bay sauce, masago, avocado, Creamy Wasabi Served with a rich dipping Sauce (3 pieces). Panko-breaded and deep fried on bamboo skewers. Tempura-fried jalapeño, spicy tuna, cream cheese, habanero masago, green onion, Las Vegas sauce, Eel sauce.* Mussels - Baked green mussels, spicy mayo, green onions,įlash-fried soft-shell crab, served with house made Joy sauce, green onion. Roasted Japanese peppers served with a citrus spice.Ĭrawfish - Boiled or fried crawfish baked in spicy mayo, Sesame marinated seaweed and squid with ginger.Ĭucumber, wakame seaweed, Sweet Vinaigrette dressing, sesame seeds. Spring mix, cucumbers, asparagus, carrots, tomatoes, tossed in choice of Ginger or Miso dressing.Ĭhopped kale, blueberries, mango, Roasted Sesame dressing, crunchy bubu araré (tiny baked rice crackers). Japanese style chicken and rice soup with egg, mushrooms, green onions, and wakame seaweed. Traditional white miso broth with tofu cubes, wakame seaweed and green Topped with your choice of scallops or crawfish Kanikama crab, serrano chilies, and avocado. Wrapped with tuna, avocado and strawberry. Unagi eel, kanikama crab, avocado, and cream cheese. Salmon, spicy mayo, kanikama crab, sprouts, and green onions. Spicy yellowtail, tempura crumbs, sliced lemon, avocado, poké tuna, Serrano chilis and Creamy Chipotle Sauce.įried crawfish rolled uramaki style. Kanikama crab, tempura crumbs, avocado, and green onions. Spicy tuna, avocado, green onions, and cilantro. Wrapped with fresh yellowtail and habanero masago.įried crawfish, cream cheese, serrano chilis, spicy mayo, and Spicy shrimp, avocado and cilantro rolled uramaki style. Topped with yellowtail, slices of fresh jalapeño, Sriracha,įried shrimp, avocado, and cream cheese. Spicy snapper and cilantro rolled uramaki style. With shichimi seasoning, Yuzu Sauce, Sriracha, and jalapeño slices.*įried shrimp and cream cheese. Shrimp tempura, avocado, kanikama crab, and Katana Sauce. Drizzled with four Sauces: Honey Wasabi, Sriracha, Eel and Las Vegas. Place Sushi Rice on a plate, cover with some Lettuce, then place Chicken, Avocado and Cucumber on top, then sprinkle with some Nori.Shrimp tempura, avocado, cucumber and cream cheese.Add Cucumber, Avocado and Chicken, and gently mix to combine. Combine Soy Sauce and Wasabi in a bowl, check the flavour.Cut Avocado and Cucumber into small pieces, thinly slice Lettuce.Set aside to cool, then cut or tear into small pieces. Cook Chicken in a lightly oiled frying pan, and season with Salt & Pepper.Pour it over the hot rice, mix well gently and thoroughly, and cover with a damp cloth to stop drying out. Mix Rice Vinegar, Sugar and Salt to make ‘Sushi Vinegar’.Same ingredients in a different presentation.ġ cup (*180ml cup) Japanese Short Grain RiceĢ00g Chicken *This time I used tenderloin fillets.ġ/2 teaspoon grated Wasabi *OR Wasabi paste as requiredġ/2 sheet Toasted Nori (Seaweed Sheet) *cut into thin strips Method They can be great toppings for ‘Chirashi-zushi’, a type of sushi which is a kind of decorated rice salad. Chicken, Avocado, Cucumber, Lettuce, Wasabi are popular fillings for Sushi Rolls, because they taste good with sweet & sour rice.
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