Tofu, vegetables, edamame, mango, avocado, tahini sauce, avocado cream
Tócou, λaxavikά, edamame, μάvyko, aßoкávтo, σάλTσα TAXÍVι, kρέμα aẞoкávT

VEGAN

Kentucky chicken, prawn tempura, vegetables, mango, edamame, avocado, spicy mayonnaise.
KOTÓTTOUAO Kentucky, yapídεç tempura, λaxavikά, μάvyko, edamame, αẞoкávтO, TIKάvtikη µayiovέza.

AMERICAN

Tuna, salmon, seabass, edamame, mango, avocado, cucumber, carrot, tahini sauce
Tóvos, σoλoμós, λaßpáкι, edamame, µávyкo, αẞoкávto, ayyoúpi, KaρÓTO, σάλτσA TAXÍVI

FISH

Kanimi crab, cream cheese, vegetables, shiso leaves, sweet n sour sauce, crispy gyoza
Kaẞoúpi kanimi, tupí кpέµa, λaxaviкá, qúÀλo σíσo, Yλukóεivη σάλτσα, τραуavη gyoza

CRISPY CRAB

Crispy Chicken, baby gem, caesar's dressing, bacon vinaigrette
Tρayavó KOTÓTOUλо, μароúλι baby gem, caesar's vtpέσivyk, µttέikOV BIVεYKPÉT

JAPANESE CAESAR'S

Fried rock prawns, baby leaves salad, yuzu, garlic sauce
Пapídεç tempura, σаλάτα με vɛapá qúa, yioÚŽOU, σάλτσα σkóρdou

PRAWN ROCKS

Kentucky chicken, tonkatsu sauce, kewpie mayonnaise, crispy onion, pickled red cabbage
KOTÓTTOUλO Kentucky, σáλτσα tonkatsu, μayiovέa kewpie, τραуavó кρεμμúði, Tíkλa kókkIVOU Aάxavou

CHICKEN BAO

Prawn tempura, green apple coleslaw, kimchi mayonnaise, crispy garlic
Пapídε tempura, coleslaw με прάσvo µηào, µ¤уIOVÉŽA KÍµTσι, τpaуavó σkópбo

PRAWN BAO

Wakame salad with mango
Wakame σαλάτα με μávuk

WAKAME

Σάλτσα TσÍλ με σkópdo, σáλτσa σTPEIDIOÚ, OTTÓPOI σouσaμioú

GLAZED EDAMAME

Prosciutto

Margherita

AεUKŃ

Croque Madame

Smash Burger

Buttermilk Chicken Burger

Focaccia Σoλoμoú

Hot Dog

Panini Prosciutto

Club sandwich кOTÓTTOUλo

Chocolate

Pistachio

Maple

Moσxápi, TηyavνηTÉS Yλukottatάteç, Aßoкávto, Taiµitσoúpi, Пrožuµévio чwi

Eggs & Steak

Rinse 2 cups sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 2.25 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Cook sushi rice

Season rice: In a small bowl, stir 3 tbs rice vinegar, 1 tbs sugar and ½ tsp salt until dissolved. Gently fold the seasoning into the hot rice with a rice paddle or wooden spoon. Let rice cool slightly to warm (not hot) while you prepare toppings.

Press tofu: Drain the 14 oz block of extra-firm tofu and press for 15–30 minutes to remove excess water (wrap in towel and place a weight on top).

Cube and marinate: Cut pressed tofu into 3/4–1" cubes. In a bowl combine 3 tbs tamari, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tsp toasted sesame oil, 1 tsp minced garlic and 1 tsp grated ginger. Add tofu, toss gently to coat, and let marinate 10–15 minutes (turn once). Reserve marinade for glazing.

Cook tofu: Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and sear without moving 3–4 minutes per side until golden and crisp, working in batches if needed. During the last minute, pour reserved marinade over tofu and let it reduce slightly to glaze the pieces. Remove from heat and keep warm.

Prepare edamame: If using frozen edamame, blanch in boiling salted water 2–3 minutes until tender, then drain and cool under cold water. Trim if needed.

Prepare produce: Peel and dice 1 cup mango; slice 1 avocado; thinly slice cucumber to yield about 1 cup; thinly slice red cabbage; thinly slice scallions. Keep microgreens or mixed greens ready.

Make tahini sauce: In a small bowl whisk 1/4 cup tahini, 2 tbs warm water, 1 tbs lemon juice, 1 tsp maple syrup, 1 tsp tamari, 1/4 tsp garlic powder and 1/4 tsp salt. If too thick, add up to an additional 1 tbs water to reach a pourable but creamy consistency. Taste and adjust acidity or salt.

Make avocado cream: In a blender or with an immersion blender combine the flesh of 1 avocado, 1 tbs lime juice, 2 tbs plant-based yogurt (or silken tofu), 1/4 tsp salt and about 1 tbs water. Blend until smooth and creamy, adding more water a teaspoon at a time to reach a thick but squeezable consistency.

Divide rice: Spoon the seasoned sushi rice into 4 bowls, dividing evenly.

Arrange toppings: In each bowl, arrange equal portions of seared glazed tofu (about 3–4 oz per bowl), 1/4 cup edamame, 1/4 cup diced mango, sliced avocado (half an avocado per two bowls), 1/4 cup cucumber, 1/4 cup red cabbage, a sprinkle of scallions and microgreens.

Drizzle sauces: Drizzle tahini sauce over the bowls (about 1–2 tbs per bowl) and add a squeeze or dollop of avocado cream (about 1 tbs per bowl).

Finish and serve: Sprinkle toasted sesame seeds and crushed nori or furikake over each bowl, add pickled ginger and cilantro if using, and serve with lime wedges on the side. Season with salt and pepper to taste.

sushi rice (short-grain)

water (for cooking rice)

rice vinegar

sugar

salt

extra-firm tofu

tamari or soy sauce (reduced-sodium)

rice vinegar (for marinade)

maple syrup

toasted sesame oil

minced garlic

fresh grated ginger

neutral oil (for pan-frying)

edamame (shelled, thawed if frozen)

mango (ripe, peeled, diced)

avocado (ripe, sliced)

cucumber (english or Persian, thinly sliced)

thinly sliced red cabbage

scallions (thinly sliced)

microgreens or mixed salad greens

tahini (well stirred)

warm water (to thin)

lemon juice

maple syrup (or agave)

tamari or soy sauce

garlic powder

water (optional, to adjust)

ripe avocado (halved, flesh scooped)

lime juice

plant-based yogurt or silken tofu (optional for creaminess)

water (to thin)

toasted sesame seeds (black or mixed)

crushed nori or furikake

fresh cilantro leaves (optional)

pickled ginger (optional)

lime wedges

salt & pepper

Rinse 2 cups sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

While rice cooks, mix 3 tbs rice vinegar, 1.5 tsp sugar and 0.5 tsp salt until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a cutting motion to avoid crushing grains. Fan the rice or let it cool to slightly warm while you prepare other components.

Season rice

Toss 1 lb bite-sized chicken thigh pieces with 3/4 cup buttermilk in a bowl. Cover and refrigerate 15–30 minutes (or up to 2 hours) to tenderize and help coating adhere.

Marinate chicken

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder.

Prepare dredge

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture pressing to adhere. Fry chicken in batches for 3–5 minutes per batch until golden-brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towel. Keep warm in a low oven if needed.

Coat and fry

Pat 8 prawns dry, make 3 shallow slits on the underside to prevent curling and set aside. Lightly dust prawns with a teaspoon of flour (from the measured flour) to help batter stick.

Prep prawns

In a bowl, lightly beat 1 cold egg. Add 1/2 cup ice-cold sparkling water and stir once. Add 1/2 cup all-purpose flour and 1/4 cup rice flour (or cornstarch) and a pinch (1/4 tsp) salt; stir very briefly — batter should be lumpy and cold. Do not overmix.

Make tempura batter

Heat 2 cups vegetable oil in a deep pan to 350°F (175°C). Dip prawns into batter, letting excess drip off, and carefully lower into hot oil. Fry in batches 1.5–2.5 minutes until batter is crisp and pale golden. Remove to a rack or paper towel to drain.

Fry prawns

Prepare vegetables: thaw 1/2 cup edamame and pat dry. Dice 1/2 cup mango. Slice 1 avocado and prepare 1 cup mixed salad vegetables (thinly sliced cucumber, carrot, radish). Thinly slice green onions. Keep these ready to assemble.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs Sriracha, 1 tsp sweet chili sauce, 1 tsp soy sauce and 1 tsp lime juice. Taste and adjust heat or salt. Transfer to a squeeze bottle or small bowl for drizzling.

Make spicy mayonnaise

Divide seasoned sushi rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust to your serving count). Arrange pieces of Kentucky-style fried chicken (3–4 pieces per bowl) and 2 prawns tempura per bowl on top of the rice. Add portions of edamame, diced mango, sliced avocado, and mixed salad vegetables around the protein.

Build the sushi bowls

Drizzle spicy mayonnaise over the chicken and prawns. Sprinkle toasted sesame seeds and furikake if using. Add pickled ginger and microgreens or cilantro as desired. Serve immediately so tempura and fried chicken remain crisp.

Finish & garnish

boneless chicken thighs (cut into bite-sized pieces)

buttermilk

all-purpose flour

cornstarch

black pepper

paprika

onion powder

vegetable oil (for frying)

large prawns (peeled, tails on, deveined)

rice flour (or cornstarch)

ice-cold sparkling water

egg (cold)

frozen shelled edamame (thawed)

ripe mango (diced)

avocado (sliced)

mixed salad vegetables (thinly sliced cucumber, carrot, radish)

green onions (thinly sliced)

toasted sesame seeds

mayonnaise (preferably Japanese mayo)

Sriracha (or chili paste)

sweet chili sauce

soy sauce

pickled ginger

furikake seasoning

microgreens or cilantro

Rinse the rice under cold water until the water runs mostly clear to remove excess starch (about 2–3 minutes). Drain well.

Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions) until water is absorbed.

Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

While rice rests, stir together rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the warm rice until evenly distributed. Set rice aside to cool slightly to room temperature (do not refrigerate).

If you prefer lightly marinated fish, whisk the marinade ingredients (2 tbsp soy, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, 1 tsp lime juice) in a shallow bowl.

Divide the tuna, salmon, and sea bass into three small bowls. Lightly toss each fish type with a tablespoon or less of the marinade (do not soak). Reserve any remaining marinade for a drizzle. Alternatively, skip marinating and use fish plain.

If serving fish cooked (optional), sear or grill sea bass or salmon pieces 1–2 minutes per side until just cooked through. For a sashimi-style bowl, keep fish raw and chilled.

If edamame is frozen, blanch in boiling salted water for 2–3 minutes until bright green and tender, then drain and pat dry.

In a small bowl, whisk together 1/4 cup tahini, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, 1/2 tsp sesame oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp red pepper flakes and 1/4 tsp salt.

Add 2 tbsp warm water a little at a time, whisking until the sauce reaches a pourable but still creamy consistency. Taste and adjust: more water to thin, more soy or salt for savoriness, more lemon for brightness.

Peel and dice the mango into 1/2-inch cubes. Dice the avocado to similar size and toss gently with a tiny pinch of salt and a few drops of lemon or lime juice to slow browning.

Julienne or dice the cucumber and shred the carrot into matchsticks. Thinly slice the green onions and cut nori into thin strips if using.

Measure out toasted sesame seeds and pickled ginger for serving.

Divide the seasoned rice evenly among 3 bowls (about 1 cup rice per bowl).

Arrange tuna, salmon, and sea bass in separate sections on top of the rice (approximately 4 oz total fish per bowl; adjust if making fewer bowls).

Add 1/3 cup edamame, 1/3 cup diced mango, 1/3 cup avocado, 1/3 cup cucumber, and about 2 tbsp shredded carrot to each bowl, distributing evenly.

Add pickled ginger, sprinkle sliced green onion and toasted sesame seeds, and scatter nori strips if using.

Drizzle each bowl with 1–2 tbsp tahini sauce (adjust to taste). If you reserved marinade, drizzle a teaspoon over the fish for extra flavor.

Optional: finish with a very light drizzle (1/8–1/4 tsp) of toasted sesame oil, a pinch of furikake, and a small dab of wasabi on the side.

Serve immediately. If not eating right away, keep fish chilled and assemble within 30 minutes to preserve texture and safety.

short-grain sushi rice (or jasmine rice)

water

sushi-grade tuna, sashimi-style cubes

sushi-grade salmon, sashimi-style cubes

sea bass fillet, thinly sliced or cubed (sushi-grade if eating raw)

edamame (shelled, cooked)

ripe mango, peeled and diced

avocado, diced

English cucumber, julienned or diced

carrot, shredded or matchsticks

green onion, thinly sliced

pickled ginger (gari)

toasted sesame seeds (white or black)

nori sheets, cut into thin strips (optional)

tahini

soy sauce (or tamari)

honey or maple syrup

sesame oil

warm water

fresh lemon juice

garlic, minced

red pepper flakes

fresh ginger, grated

toasted sesame oil (optional, for drizzle)

wasabi (optional)

furikake (optional)

In a medium bowl, combine shredded kanimi, softened cream cheese, shredded carrot, sliced cucumber and scallions. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix until evenly combined and creamy but still slightly textured. Taste and adjust seasoning if necessary.

Prepare filling

Whisk together 2 tsp flour and 2 tsp cold water to make a thin paste. This will act as glue for the wrappers.

Prepare sealing paste

Lay one gyoza wrapper (or half-wrapper for smaller rolls) on a clean work surface. Place 1 generous tablespoon of the filling near the lower third of the wrapper. Top with 1 shiso leaf (stem removed) so the leaf sits between the filling and the wrapper surface — the shiso will add aroma and a fresh note. Brush the upper edges of the wrapper lightly with the flour paste. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a neat cigar-shaped roll. Seal the edge with more paste. Repeat until all filling and wrappers are used (about 12 rolls).

Assemble rolls

Pour about 1/4 to 1/3 cup neutral oil into a large skillet over medium heat — you want enough oil for shallow frying (about 1/4 inch). Heat until shimmering but not smoking (approx. 350°F/175°C if using a thermometer). Working in batches so you don't overcrowd the pan, place rolls seam-side down into the oil. Fry 1.5–2 minutes per side, turning to achieve even golden brown and crisp exterior (about 6–8 minutes total per batch depending on size). Adjust heat to avoid burning. Use tongs to transfer cooked rolls to a wire rack or paper towel-lined plate to drain briefly.

Fry until crispy

If you prefer baking, preheat oven to 425°F (220°C). Lightly spray rolls with oil and arrange on a parchment-lined baking sheet seam-side down. Bake 10–14 minutes, turning halfway, until golden and crisp.

Crisp alternative (oven)

In a small saucepan, whisk together rice vinegar, sugar, ketchup, soy sauce and pineapple juice. Heat over low-medium heat until sugar dissolves and the mixture begins to simmer.

Stir cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy, slightly pourable consistency. If using chili flakes, stir them in now. Remove from heat and let cool slightly. Transfer to a serving bowl or squeeze bottle.

Arrange a bed of microgreens or shredded lettuce on a serving platter. Place 3–4 crispy crab rolls per portion on top of greens.

Drizzle or serve the sweet & sour sauce on the side. Sprinkle toasted sesame seeds over the rolls, add a lemon wedge per serving, and garnish with an extra shiso leaf if desired. Serve immediately while rolls are hot and crisp.

Vegan

American

Fish

Crispy Crab

Japanese Caesar's

Prawn Rocks

Chicken Bao

Prawn Bao

Wakame

Glazed Edamame