Sushi Items - Midtown 09/15

Question 1

Classic California Rolls

Answer 1

CALI ROLL
Avocado, asparagus, chives, classic California crab mix. Wrapped in nori and sushi rice with sesame seeds.

Served with fresh citrus ponzu and pickled ginger.

Question 2

Coconut Shrimp Roll

Answer 2

COCO ROLL
Toasted coconut, tiger shrimp (marinated with orange and coriander), avocado, chives and spicy remoulade. Wrapped in soy paper and sushi rice.

Served with fresh citrus ponzu, pickled ginger, spicy remoulade and spicy mayonnaise.

Question 3

Kampachi Roll

Answer 3

KAMPACHI
Tuna, cilantro, cucumber, avocado and spicy mayo. Wrapped with nori and sushi rice. Topped with Kampachi. Garnished with fish roe, lemon juice, olive oil and salt.

Served with pickled ginger.

Question 4

Nigiri

Answer 4

NIGIRI
2 slices of tuna, yellow tail and salmon. Served on top of a ball of sushi rice with a touch of wasabi. Salmon is garnished with sesame seeds, tuna with chives and sea salt and yellowtail with sriracha.

Served with fresh citrus ponzu and pickled ginger.

Question 5

Pressed Sushi Osaka Style

Answer 5

OSAKA
Thin cuts of #1 Ahi Tuna, sushi rice, spicy tuna mix and avocado. Ingredients are layered and pressed together in the classic Hakozushi style from Osaka.

4 pieces served with 4 pieces of nori (for optional wrapping), spicy mayonnaise, and eel sauce. Topped with scallions and sea salt.

Question 6

Rainbow Roll

Answer 6

RAINBOW
Classic California crab mix, chives, cucumber wrapped in nori and sushi rice covered with salmon, yellowtail, avocado and shrimp. Garnished with chives on the tuna, sesame seeds on the salmon, and sriracha on the yellowtail.

Served with citrus ponzu and pickled ginger.

Question 7

Thai Tuna Roll

Answer 7

THAI ROLL
Toasted coconut, tuna, macadamia nuts, jalapeno, avocado and spicy remoulade. Wrapped in white soy paper and sushi rice.

Served with fresh citrus ponzu, pickled ginger, spicy mayonnaise, and spicy remoulade.

Question 8

Yuzu Pressed Sushi

Answer 8

YUZU
Sushi rice and avocado pressed together and topped with Kampachi and Oesetra Caviar. Garnished with sea salt and yuzu sauce.

Served with fresh citrus ponzu and pickled ginger.