Special Cucumber Roll

Tempura California Roll

Yellowtail Scallion Roll

Mackerel

Shrimp cucumber tempura topped with avocado and crunch

Shrimp Tempura Roll

Cucumber Roll

Tuna

Salmon

Salmon on the Beach

Masago Dragon Roll

Spicy Tuna Roll

Tamago Rolls

Chicken Crunch Roll

Crazy Tuna Crunch Roll

Tuna Avocado Roll

Avocado Cucumber Roll

California Roll

Deep – fried chicken or pork In a Chinese – style tangy sauce

Sweet and Sour Chicken or Pork

Breaded and deep – fried mashed potatoes mixed with vegetables (2pcs)

Croquettes

Veggie Egg Roll

Vegetarian Combination

1 angry California roll, 1 crunch crab roll

California Roll Combination 2

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

California Roll Combination 1

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rice to a medium pot with 1.8 cups water, cover, and bring to a gentle boil over medium heat. Once boiling, reduce to low, simmer covered for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl; stir until dissolved. Transfer hot cooked rice to a large shallow bowl (a wooden hangiri or wide bowl is ideal). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to mix while fanning or letting cool slightly until the rice is shiny and just slightly warm (about 5–8 minutes). Cover with a damp cloth to keep it moist until assembly.

Season rice

Prepare cucumber wrap: wash and dry the English cucumber. Trim 1/4 inch off both ends. Using a vegetable peeler or mandoline set to a thin setting, slice lengthwise into long thin sheets about 1/16–1/8 inch thick. Continue rotating the cucumber to produce 6–8 long strips suitable for wrapping (you want flexible sheets). Pat strips dry with paper towel to remove excess moisture.

If you prefer a nori interior: lightly toast 2 nori sheets over a low flame for a few seconds each side or use them as-is. Cut each nori sheet in half lengthwise to roughly match the cucumber wrap length.

Prepare interior fillings: julienne or flake 4 oz crab sticks (or cooked crab meat) into long thin pieces. Slice 1/2 avocado into long strips, and cut 2 oz cream cheese into thin matchsticks if using. Set fillings nearby.

Make spicy mayo: in a small bowl mix 2 tbs mayonnaise with 1/2 tsp sriracha (or to taste). Stir until smooth.

Lay the plastic-wrapped bamboo sushi mat on your work surface. Place one cucumber sheet (or a half nori over a cucumber sheet) with the long side facing you. Moisten your hands with water mixed with a little rice vinegar (to prevent sticking) and take about 3/4 cup of seasoned rice. Gently spread a thin, even layer of rice over the cucumber sheet leaving a 1/2-inch border at the far edge.

Down the center of the rice layer place a line of fillings: about 2 oz (half) of the crab, 2–3 avocado strips, and a few cream cheese sticks if using. Drizzle about 1/2–1 tsp of the spicy mayo along the line of fillings.

Using the bamboo mat, start to roll the cucumber over the fillings, tucking as you go to form a tight cylinder. Apply gentle pressure with the mat to shape the roll, sealing the edge of the cucumber with a dab of water if needed. Repeat to make 6–8 rolls depending on cucumber length and rice distribution.

If you used nori, the nori should be inside the cucumber or under rice; adjust rolling to ensure nori adheres and seals.

Trim and slice: using a very sharp, wet knife, trim the ends of each roll for clean edges and then cut each roll into 6–8 even pieces. Wipe the knife between cuts to keep slices neat.

Garnish: arrange pieces on a platter, sprinkle toasted sesame seeds over the top, and drizzle additional spicy mayo if desired. Serve with soy sauce, wasabi, and pickled ginger on the side.

Storage: consume fresh within 4 hours for best texture. If storing, wrap tightly in plastic wrap and refrigerate up to 24 hours (cucumber will soften over time).

short-grain sushi rice (uncooked)

water

rice vinegar

granulated sugar

fine sea salt

large English cucumber

imitation crab sticks (or cooked crab meat), julienned

avocado, sliced into long strips

cream cheese, cut into thin strips (optional)

toasted sesame seeds

nori sheets (optional if using cucumber as outer wrap)

soy sauce, for serving

wasabi, for serving

pickled ginger, for serving

mayonnaise (Japanese Kewpie preferred)

sriracha (optional, for spicy mayo)

bamboo sushi mat (covered with plastic wrap)

sharp chef's knife

rice paddle or wooden spoon

Rinse the sushi rice under cold water until the water runs almost clear (3–4 rinses) to remove excess starch. Drain.

Combine rinsed rice and 1 3/4 cups water in a medium saucepan with a tight-fitting lid. Let sit 10–15 minutes to hydrate, then bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer 12–15 minutes until water is absorbed.

Remove from heat and let stand, covered, 10 minutes to finish steaming.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan (or microwave briefly) until sugar dissolves. Do not boil; just warm and stir.

Transfer cooked rice to a shallow wooden or glass bowl. Pour the vinegar mixture over rice and gently fold with a rice paddle or spatula to evenly season and cool slightly. Fan the rice while mixing to help cool to near room temperature (about 20–25°C / 68–77°F). Cover with a damp towel to keep moist until ready to assemble.

If using imitation crab sticks, shred or chop into thin strips. Toss the crab with 2 tbsp mayonnaise to lightly bind and season; refrigerate until assembly.

Peel and slice the avocado in half, remove pit, and cut into long strips about 1/4-inch thick. To prevent browning, keep the cut avocado covered and press a little lemon juice if desired.

Slice the cucumber lengthwise into quarters and remove seeds if large; cut into long matchsticks about the same length as the nori sheet.

Heat the oil in a medium heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature while frying.

Combine the flour, cornstarch, baking powder, and fine salt in a bowl and whisk briefly to blend.

In a separate bowl, lightly beat the egg and mix with the cold sparkling water. Pour the liquid into the dry ingredients and stir a few times very gently with chopsticks or a fork. The batter should remain lumpy and cold — do not overmix or develop gluten.

To create the tempura exterior for the roll: take 1 nori sheet and lay it on a flat surface. Spread a thin, even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1/2-inch margin at the top edge. Sprinkle rice lightly with toasted sesame seeds if using. Use a bowl of water to wet your fingers to prevent sticking.

Place a strip of plastic wrap over a bamboo rolling mat. Put the rice-covered nori (rice side up) on the plastic-wrapped mat. Flip the nori so rice faces down on the plastic (nori on top). Place a second nori sheet on top of the exposed nori (optional) to protect the nori during frying — see note.

Spoon a generous line (about 2–3 tbsp) of the crab-mayo mixture, a few avocado strips, and cucumber matchsticks across the near edge of the top nori, leaving about 1/2-inch space at the edge.

Using the mat, roll the assembly tightly away from you to form a log. Seal the top edge of the nori with a little water. Press gently to compact. Wrap the finished roll in plastic wrap and place in the freezer for 10 minutes to firm slightly — this helps maintain shape during battering.

Remove the roll from plastic briefly. Cut the roll into 6–8 equal pieces using a very sharp knife dipped in hot water and wiped between cuts to get clean slices. Set the sliced rounds back on plastic.

Working quickly to keep batter cold: dip each sliced round into the tempura batter so the rice exterior is evenly coated. Alternatively, for a lighter crust, you can brush batter on rather than fully immersing. Let any excess batter drip off for a few seconds.

Fry the battered roll pieces in batches in the oil at 350°F (175°C) for 40–60 seconds per side until the batter is pale golden and crisp. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if necessary and fry remaining pieces.

If you used two nori sheets with rice on the outside (uramaki-style), frying will produce a crisp, golden exterior. Adjust frying time slightly if larger pieces are used.

Arrange tempura California roll pieces on a serving plate. Serve with soy sauce, wasabi, and pickled ginger. Optionally drizzle a little spicy mayo or eel sauce on top.

Consume immediately for best texture — tempura coating is crispest hot.

water (for cooking rice)

kosher salt

imitation crab sticks (kanikama) or real crab, shredded

ripe avocado

cucumber (English or Persian), julienned, seeds removed

mayonnaise

sushi nori sheets

toasted sesame seeds (optional)

all-purpose flour

cornstarch

cold sparkling water or very cold water

large egg, lightly beaten

baking powder

fine salt

neutral oil for deep frying (vegetable, canola, or peanut)

soy sauce

wasabi (optional)

pickled ginger (gari)

bamboo sushi rolling mat (makisu) wrapped in plastic

sharp knife, damp cloth

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 15–30 seconds. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While the rice rests, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer the cooked rice to a large shallow nonreactive bowl (wide bowl or hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice to near room temperature. Cover rice with a damp towel while preparing the filling so it stays slightly warm and sticky.

Pat 8 oz sashimi-grade yellowtail dry with paper towels. If pieces are thick, slice into long strips about 1/3 inch wide and 3–4 inches long suitable for rolling. Keep the fish cold until assembly.

Prepare yellowtail

Trim the root ends and any wilted tops from 6 scallions. Thinly slice on a bias to produce long strips (white and tender green parts). If you prefer milder onion flavor, soak the sliced scallions briefly in cold water for 5 minutes and drain well.

Prepare scallions

In a small bowl combine 2 tablespoons Japanese mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and a pinch (about 1/8 tsp) freshly ground black pepper. Mix until homogenous. Toss the sliced scallions with half of this dressing (reserve remaining for a light brush if desired). This lightly dressed scallion mixture will be placed with the yellowtail inside the roll.

Make filling mixture

Lay out a bamboo sushi mat and cover it with plastic wrap to prevent rice sticking. Keep a small bowl of cold water nearby for wetting your hands and knife. Place nori sheets (4 full-size) on the mat, shiny side down.

Prepare work station

With wet hands, take about 3/4 cup of the seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge free of rice to seal the roll. The rice layer should be about 1/4-inch thick. Sprinkle 1/4 teaspoon toasted sesame seeds over the rice if desired.

Portion rice

Near the edge of the nori closest to you, place a line of yellowtail strips (about 2 oz worth per roll), top with a generous teaspoon of the dressed scallions and, if using, a few thin avocado slices and cucumber julienne. Do not overpack; keep a single layer so the roll closes cleanly.

Add filling

Lift the front edge of the mat, tuck the nori over the filling, and roll forward firmly but gently, using the mat to shape the roll. Press along the roll to seal, then roll the exposed 1-inch nori edge over and press to close. Repeat for remaining nori sheets and filling, using remaining rice (about 3/4 cup per sheet) and filling.

Roll the sushi

Remove the plastic wrap. With a very sharp knife dipped in cold water (wipe between cuts), trim off the ends of each roll and then slice each roll into 6–8 equal pieces (for 8 pieces: slice in half, then into quarters, then each quarter in half). Wipe the knife clean and wet between slices to ensure clean cuts.

Slice roll

Arrange the yellowtail scallion roll pieces on a platter. Lightly brush the tops with the reserved mayo/sesame oil mixture if you kept some, or brush a scant 1/2 teaspoon toasted sesame oil across all pieces for aroma. Sprinkle additional toasted sesame seeds and optional shichimi togarashi for heat. Serve with soy sauce, pickled ginger, and wasabi on the side.

Finish and serve

water (for rice)

fresh yellowtail (hamachi), sashimi-grade

scallions (green onions)

Japanese mayonnaise (or kewpie)

toasted sesame oil

soy sauce (for seasoning filling)

freshly ground black pepper

nori sheets (full size)

soy sauce (for serving)

wasabi (paste)

sesame seeds, toasted

toasted sesame oil (for brushing)

cold water (for wetting hands/knife)

thinly sliced avocado

cucumber (English), julienned

shichimi togarashi or chili oil

Rinse the cleaned mackerel under cold water and pat dry thoroughly with paper towels, inside and out. Score the skin with two shallow diagonal cuts on each side (about 1/4 inch deep) to help cook evenly and allow flavors to penetrate.

Prepare fish

Rub 1 tablespoon olive oil over both fish, then season inside and out with sea salt (about 1/2 tsp per fish) and freshly ground black pepper. Stuff the cavity of each fish with half of the minced garlic and a few parsley sprigs if desired. Slice the lemon in half; reserve one half for serving and juice the other half into a small bowl.

Season

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or grill pan, heat over medium-high heat and add remaining 1 tablespoon olive oil, swirling to coat.

Preheat grill / skillet

Place the mackerel on the hot grill or in the skillet, skin side down. Cook undisturbed 3–4 minutes until the skin is nicely browned and releases easily. Flip carefully using a wide spatula and cook 2–4 more minutes, until the flesh is opaque and flakes with a fork (internal temperature around 145°F / 63°C). Total cooking time will be ~6–8 minutes depending on thickness.

Cook fish

Transfer fish to a plate and let rest 2 minutes. Squeeze reserved lemon half over fish and sprinkle chopped parsley. Adjust seasoning with a little more salt or pepper to taste.

Rest and finish

While fish rests, melt unsalted butter in a small saucepan over low heat. Stir in the lemon juice and capers and warm gently for 1 minute. Season with a pinch of salt and pepper. Spoon the sauce over the mackerel just before serving or serve on the side.

whole fresh mackerel (cleaned, gutted, scaled)

olive oil

sea salt

lemon

fresh parsley (chopped)

garlic (minced)

unsalted butter

lemon juice

capers (rinsed)

salt

black pepper

Rinse 2 cups short-grain sushi rice under cold running water until the water runs clear (about 4–6 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour vinegar mixture over rice and fold gently with a wooden paddle or spatula to mix and cool rice to near room temperature (fan while folding if available). Keep rice covered with a damp towel to prevent drying until ready to assemble.

Pat 8 large shrimp dry with paper towels. Make 3 shallow slits on the underside of each shrimp and gently press to straighten the shrimp. Lightly dust shrimp with 1 tbsp all-purpose flour or 2 tsp cornstarch to help batter adhere.

Prepare shrimp

Place 1 cup tempura batter mix in a bowl and add 3 tbsp ice-cold sparkling water. Stir very lightly — batter should be lumpy and cold; do not overmix. If batter seems too thick, add up to 1 tbsp more cold water. Keep batter chilled in a bowl set over ice if possible.

Make batter

Pour about 4 cups vegetable oil into a deep pot to a depth of ~2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Heat oil

Working in batches, dip each dusted shrimp into the tempura batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes until batter is pale golden and shrimp are cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm. Reserve some tempura flakes or make extra by frying thin batter drips for crunch topping.

Fry shrimp

Lay a bamboo sushi mat on a work surface and cover it with plastic wrap. Place one nori sheet shiny side down on the mat. Wet your hands with water mixed with a splash of rice vinegar to prevent sticking.

Prepare fillings and mat

Take about 3/4 cup (adjust as needed) of prepared sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal. Press rice firmly but gently so it's compact.

Spread rice

On the near edge of the rice (closest to you), place 2 tempura shrimp side-by-side lengthwise, with tails pointing slightly outward. Lay 3–4 thin cucumber strips next to the shrimp.

Add fillings

Using the bamboo mat, lift the near edge and roll forward firmly but not crushing the fillings, tucking as you roll to form a tight cylinder. Once rolled, press gently along the mat to shape. Moisten the far uncovered nori edge with a little water and seal the roll seam.

Roll

Place thin avocado slices on top of the roll, slightly overlapping to cover the seam. Gently press the avocado onto the rice. Sprinkle 1/2 cup crispy tempura flakes (or panko crunch) and 1 tsp toasted sesame seeds over the avocado. If you prefer, you can lightly press the crunch into the avocado so it adheres.

Top with avocado and crunch

With a very sharp knife, wipe the blade damp between cuts. Cut the roll into 8 equal pieces: trim ends if desired, then cut through the center, and then each half into quarters. Serve pieces arranged on a plate with pickled ginger, wasabi and soy sauce for dipping.

Slice

Mix 3 tbsp mayonnaise with 1 tsp Sriracha (adjust to taste) in a small bowl. Drizzle lightly over the finished rolls or serve on the side.

Garnish with extra tempura flakes and sesame seeds. Serve immediately so the tempura remains crisp.