Combo Fried Rice

Shrimp Fried Rice

Beef Fried Rice

Chicken Fried Rice

California roll, philly roll, shrimp tempura roll, fire craker roll, massard roll, baby lobster roll

Fuji Super Party

2 pieces of tuna, 2 pieces of salmon, 2 pieces of snapper & 1 rainbow roll

Rainbow Combo

6 pieces of sashimi, 6 pieces of sushi and 1 spicy tuna roll

Sushi & Sashimi Combo

7 pieces assorted sliced fish and 1 California roll

Sashimi Regular

1 California roll, 1 shrimp tempura roll, 1 crunchy roll

American Combo

16 pieces of sashimi, 20 pieces sushi and 3 chef's special rolls

Party Boat

1 spicy tuna roll, 1 shrimp tempura roll, 1 baby lobster roll

Ocean Combo

12 pieces of sashimi, 12 pieces sushi and 2 chef's special rolls

Love Boat

Octopus (Tako)

Smoked Salmon

7 pieces mixed sushi by chef's choice and 1 California roll

Sushi Regular

Eel (Unagi)

Crab Stick (Kani)

Shrimp (Ebi)

Capelin Roe (Masago)

Salmon Roe (Ikura)

Sweet Shrimp (Amaebi)

Mackerel (Saba)

Red Snapper (Tai)

Yellowtail (Hamachi)

Dice the chicken breast, slice the beef sirloin, and peel and devein the shrimp. Also, prepare the vegetables by dicing the carrots and bell pepper, and slicing the green onions.

Prep the Ingredients

If you haven’t done so already, cook the rice according to package instructions and let it cool. It’s best to use day-old rice for better texture.

Cook the Rice

In a large skillet or wok, heat 3 tablespoons of cooking oil over medium-high heat.

Heat the Cooking Oil

Add the diced chicken breast to the skillet and cook for about 4-5 minutes until browned. Then, add the sliced beef sirloin and shrimp. Cook for an additional 3-4 minutes, or until the shrimp are pink and opaque.

Cook the Protein

Stir in the diced carrots, green peas, and bell pepper. Cook for another 3-4 minutes until the vegetables are tender.

Add Vegetables

Add the minced garlic and ginger to the skillet and cook for about 1 minute until fragrant.

Add Garlic and Ginger

Add the day-old cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together until the rice is well coated with the sauces.

Add Rice and Sauce

Season with salt and black pepper to taste. Mix in the sliced green onions.

Season

Push the fried rice to one side of the skillet, creating a well on the other side. Pour the beaten eggs into the well and scramble until fully cooked.

Create a Well for Eggs

Mix the scrambled eggs into the rice mixture. Serve hot, garnished with additional green onions if desired.

Combine and Serve

Chicken breast, diced

Shrimp, peeled and deveined

Beef sirloin, thinly sliced

Carrots, diced

Green peas

Bell pepper, diced

Green onions, sliced

Cooked rice, preferably day-old

Soy sauce

Sesame oil

Oyster sauce

Garlic, minced

Ginger, minced

Cooking oil

Salt

Black pepper, to taste

Eggs, beaten

In a bowl, season the shrimp with salt and pepper. Set aside.

Prepare the Shrimp

Chop the green onions, dice the carrots, and set aside.

Prepare the Vegetables

Ensure your rice is cooked and cold (preferably day-old) to prevent clumping.

Prepare the Rice

In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp from the skillet and set aside.

Cook the Shrimp

In the same skillet, add the beaten eggs. Stir gently until fully cooked, then remove and set aside with the shrimp.

Scramble the Eggs

Add another tablespoon of sesame oil if needed. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Then add the carrots and peas, stir-frying for about 3-4 minutes until softened.

Stir-fry the Vegetables

Add the cooked rice to the skillet and mix well with the vegetables. Stir in the cooked shrimp and scrambled eggs.

Combine Ingredients

Pour in the soy sauce and mix everything thoroughly. Adjust seasoning with salt and pepper to taste.

Add Sauce

Finally, add the chopped green onions and give a quick stir before serving.

Finish with Green Onions

Green onions, chopped

Frozen peas

Pepper

Thinly slice the beef and marinate with a tablespoon of soy sauce and a pinch of black pepper. Dice the carrot, bell pepper, and chop the green onion. Mince the garlic.

Prepare the Ingredients

If you don't have day-old rice, cook the rice according to package instructions and allow it to cool before using.

In a large skillet or wok, heat half of the sesame oil over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.

Cook the Beef

In the same pan, add the remaining sesame oil. Add the minced garlic, diced carrot, bell pepper, and green peas. Stir-fry for about 2-3 minutes until the vegetables are tender.

Sauté the Vegetables

Add the cooked rice to the pan with the vegetables. Stir well to combine. Return the cooked beef to the pan and mix everything together.

Add the Rice and Beef

Pour the remaining soy sauce over the rice mixture. Add salt and black pepper to taste. Stir-fry for another 2-3 minutes until everything is heated through.

Season the Fried Rice

Push the rice mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble them until fully cooked. Once cooked, mix the scrambled eggs into the rice.

Add the Eggs

Add chopped green onions on top for garnish. Serve hot.

Garnish and Serve

Beef (thinly sliced)

Carrot (diced)

Green onion (chopped)

Garlic (minced)

Bell pepper (diced)

Cooked rice (preferably day-old)

Black pepper

Eggs (beaten)

Dice the chicken breast, carrots, and slice the green onions. Mince the garlic. Make sure the cooked rice is ready and cooled.

Prepare Ingredients

In a large skillet or wok, heat half of the sesame oil over medium-high heat. Add the diced chicken breast and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining sesame oil. Add minced garlic, diced carrots, and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender.

Stir-fry Vegetables

Push the vegetables to one side of the skillet, crack the eggs into the other side, and scramble them until fully cooked.

Scramble Eggs

Add the cooked rice and the cooked chicken back to the skillet. Pour in the soy sauce, and mix everything together. Stir-fry for an additional 3-5 minutes to ensure everything is heated through and well combined.

Season with salt and black pepper to taste. Garnish with sliced green onions before serving.

Season and Serve

Cooked rice

Eggs

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package instructions and then mix with rice vinegar, sugar, and salt. Let cool.

Prepare Sushi Rice

Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Lay cucumber, avocado, and imitation crab meat in the center. Roll tightly and seal with a bit of water.

Assemble Roll

Use the same sushi rice preparation as the California Roll.

Lay a nori sheet on the sushi mat, spread sushi rice, and place smoked salmon, cream cheese, and cucumber in the center. Roll tightly and seal with water.

Heat vegetable oil in a deep pan. Prepare tempura batter according to the package. Dip shrimp in the batter and fry until golden brown. Drain on paper towels.

Prepare Shrimp Tempura

Cook sushi rice as per the previous sections.

Spread sushi rice on nori. Place fried shrimp and avocado in the center. Roll tightly and seal with water.

Use the sushi rice preparation from previous rolls.

Spread sushi rice on a nori sheet, add spicy tuna mix and cucumber in the middle. Drizzle with sriracha sauce and roll tightly, sealing with water.

Use the same sushi rice preparation as the other rolls.

Spread sushi rice on a nori sheet, add BBQ eel, cucumber, and avocado in the center. Roll tightly and seal with water.

Prepare sushi rice as described in previous rolls.

In a bowl, mix chopped lobster meat with mayonnaise and chives.

Prepare Lobster Mixture

Spread sushi rice on nori, place the lobster mixture in the center, roll tightly, and seal with water.

Sushi rice

Nori sheets

Cucumber, julienned

Avocado, sliced

Imitation crab meat

Rice vinegar

Sugar

Cream cheese

Smoked salmon

Tempura batter mix

Vegetable oil

Spicy tuna mix

Sriracha sauce

BBQ eel

Lobster meat, cooked and chopped

Mayonnaise

Chives, chopped

Slice the tuna into thin, even pieces. Set aside on a plate.

Prepare Tuna

Slice the salmon into thin, even pieces. Set aside on a separate plate.

Prepare Salmon

Slice the snapper into thin, even pieces. Set aside on another plate.

Prepare Snapper

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions, usually in a rice cooker or on the stove with 1 1/4 cups of water. Once cooked, let it cool slightly.

Cook Sushi Rice

Lay out one sheet of nori on a bamboo sushi mat, shiny side down.

Prepare the Nori

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

Spread the Rice

Slice the avocado and cucumber into thin strips. Place a line of cucumber and avocado along the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to form a roll. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean edges.

Slice the Rainbow Roll

On a serving plate, arrange the 2 pieces of tuna, 2 pieces of salmon, and 2 pieces of snapper alongside the sliced rainbow roll.

Arrange the Plate

Serve with creamy wasabi sauce and soy sauce on the side for dipping.

Serve with Sauces

Tuna Slices

Salmon Slices

Snapper Slices

Sushi Rice

Nori Sheets

Avocado

Cucumber

Creamy Wasabi Sauce

Soy Sauce

Slice the fresh tuna and salmon into thin pieces, ensuring they are fresh and sashimi-grade. Arrange them on a plate.

Prepare the Sashimi

Serve the sashimi with soy sauce, wasabi, and pickled ginger on the side.

Serve

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix with rice vinegar and let cool.

Prepare the Sushi Rice

Julienne the cucumber, avocado, and carrot into thin strips.

Combo Fried Rice

Shrimp Fried Rice

Beef Fried Rice

Chicken Fried Rice

Fuji Super Party

Rainbow Combo

Sushi & Sashimi Combo

Sashimi Regular

American Combo

Party Boat

Ocean Combo

Love Boat

Octopus (tako)

Smoked Salmon

Sushi Regular

Eel (unagi)

Crab Stick (kani)

Shrimp (ebi)

Capelin Roe (masago)

Salmon Roe (ikura)

Sweet Shrimp (amaebi)

Mackerel (saba)

Red Snapper (tai)

Yellowtail (hamachi)