Sushi Selections

Question 1

Developed by Angel Carbajal of Nick — San, Cabo San Lucas

Answer 1

in 1994 angel Carbajal started nick — San in Cabo San Lucas and has since built a reputation for its emphasis on seasonal quality ingredients and presentation he marries Japanese cuisine with flavorful spicy ingredients.
“exceeding your expectations” is the motto they follow at nick-san. Angel has brought that same quality of food and enthusiasm to mastro’s with sushi.

Question 2

Ahi Tuna Tostada

Answer 2

3 Tostadas per order (also can be ordered individually)

Finely chopped raw sashimi grade Hawaiian Bigeye/ Ahi Tuna

Placed atop a crisp wonton chip

Layered with pickled red onions*, avocado slices and finely sliced scallions

Served on long rectangular plate

Drizzled with tostada sauce

Finished with white and black sesame seeds

Question 3

Maguro Lime Roll

Answer 3

Yellow Chile stuffed with spicy tuna* dipped in tempura batter then fried

Rolled with sushi rice, white sesame seeds and nori (seaweed wrap)

Draped with thinly sliced Ahi Tuna and avocado

Cut into 8 pieces

Served on a long rectangular plate

Drizzled with ponzu sauce* and curry oil

Finished with paper thin key lime slices, scallions and black sesame seeds

Question 4

Clear Lobster Roll

Answer 4

Slipper Lobster Tail dipped in Tempura Batter then fried

Lobster is mixed with vegetarian spicy mayo, cilantro, mango, avocado, red leaf lettuce and masago

Rolled with sushi rice in a shiso soy paper

Cut into 8 pieces

Served on a deep square plate atop lobster sauce* drizzled with curry oil

Presented as a pyramid

Garnished with carrot curls and black sesame seeds

Question 5

Veggie Roll

Answer 5

Asparagus dipped in tempura batter then fried

Asparagus is layered with spicy mayo*, cucumber, yamagobo, avocado, red leaf lettuce, and white and black sesame seeds

Rolled with sushi rice and sesame seed soy paper

Cut into 8 pieces

Served on a long rectangular plate atop a zig-zag of vegetarian spicy mayo

Presented one slightly layered plate over another

Question 6

Shrimp Roll

Answer 6

Tempura fried Black Tiger Shrimp, Yamagobo, Cucumber, and Cream Cheese

Rolled with sushi rice and nori (seaweed wrap)

Cut into 8 pieces

Served on a long rectangular plate

Drizzled with eel sauce

Finished with Babu Arrare

Question 7

Wagyu Beef Roll

Answer 7

An inside out nori roll

Sushi rice is placed on nori and flipped over

Avocado and Asparagus placed on nori and rolled

1.5oz of A5 wagyu is minced and draped on top of roll

Wagyu is seasoned with sea salt and lightly brulee’d

Roll is cut into 8 pieces

Served on a long rectangular plate

Each piece draped with paper thin Serrano Chile slices

Small drops of cilantro vinaigrette placed between each piece

Drizzled with ponzu sauce

Question 8

Bluefin Tuna Sashimi

Answer 8

9 pieces of thinly sliced raw loin of Bluefin Tuna

Served on a long rectangular plate

Drizzled with Yuzu Vinaigrette

Topped with bubu arare and micro cilantro

Question 9

Jalapeño Tuna Sashimi

Answer 9

9 pieces of thinly sliced raw, sashimi grade hawaiian bigeye/ ahi tuna

Served on a long rectangular plate

Each piece topped with a jalapeño slice

Drizzled with fresh squeezed key lime juice and tostada salad

Question 10

Hamachi with Crispy Onions

Answer 10

9 pieces of thinly sliced raw Hamachi

Served in a large bowl

Fried mexican green onions are placed in the center of the bowl

Drizzled with ponzu truffle oil

Finished with a pinch of truffle salt

Question 11

Crispy Shrimp & Scallop Dumplings

Answer 11

5 dumplings made with minced scallops and shrimp

The dumplings are filled with fresh sweet corn and kewpie mayo

Rolled in thinly sliced phyllo dough

Fried to a golden brown

Served on a long rectangular plate

Question 12

Seared Albacore with Black Truffles (feature only)

Answer 12

Albacore is rolled in olive oil, sprinkled with sea salt and seared with a blow torch

Cut into 9 thinly sliced pieces

Served on a long rectangular plate

Each piece topped with freshly shaved black truffle and a fried garlic chip

Drizzled with ponzu truffle oil

Finished with a pinch of truffle salt

Question 13

Shiso Jica-Machi Sashimi (feature only)

Answer 13

9 pieces of thinly sliced raw hamachi

Hamachi is rolled with thinly sliced jicama and shisho leaf

Served on a long rectangular plate

Drizzled with Yuzu Koshu vinaigrette

Topped with chopped shisho leaf, cilantro, and Bubu Ararre

Question 14

Spanish Octopus Carpaccio

Answer 14

5oz of tender Spanish octopus

Thinly sliced and arranged on a round plate

Dressed with Cilantro vinaigrette and Babu Ararre

Garnished with a slice of watermelon radish

Question 15

Ponzu Hamachi

Answer 15

9 pieces of thinly sliced Hamachi

Served in a large bowl

Drizzled with Yuzu ponzu sauce and Kaffir lime oil*

Garnished with a chopped shiso, cilantro of Babu Ararre

Question 16

Salmon Sashimi

Answer 16

9 pieces of thinly sliced salmon cured in sugar and iodized salt

Served on a long rectangular plate

Drizzled with Yuzu Ponzu sauce and Kaffir lime oil

Garnished with chopped shiso, cilantro, mint, lemon supremes, and Bubu ararre

Question 17

Sushi Rice

Answer 17

Rice wine vinegar, mirin, sugar, kombu, and CalRose rice

Question 18

Spicy Mayo

Answer 18

Mayonnaise, Sriracha, tgarashi, masago, chile de árbol, sesame oil, miso, sugar, and La Costena hot sauce

Question 19

Curry Oil

Answer 19

Curry powder, garlic, and extra virgin olive oil

Question 20

Tostada Sauce

Answer 20

Soy sauce, chili oil and extra virgin olive oil

Question 21

Ponzu Truffle Oil

Answer 21

Citrus ponzu, mirin, soy sauce, white truffle oil and Kombu leaf