SUSHI SELECTIONS Flashcards
Developed by Angel Carbajal of Nicksan, Cabo San Lucas
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.
Ahi Tuna Tostada
- 3 tostadas per order (also can be ordered individually)
- Finely chopped raw sashimi grade Bigeye
- 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
o Pickled Red Onions - Red onion, habanero, rice wine vinegar, key lime juice, extra virgin olive oil, salt and black pepper
Crispy Garlic Tuna Sashimi
- 9 pieces of thinly sliced raw, sashimi grade Bigeye tuna
- Served on a long rectangular plate
- Each piece topped with a garlic chip
- Drizzled with curry oil and ponzu sauce
- Garnished with pickled red onions, sliced green onion and black sesame seeds
Jalapeño Tuna Sashimi
- 9 pieces of thinly sliced raw, sashimi grade Bigeye
- Served on a long rectangular plate
- Each piece topped with a jalapeño slice
- Drizzled with fresh squeezed key lime juice and tostada sauce
Hamachi with Crispy Onions
- 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
Seared Albacore with Black Truffles | MATO
- 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
Maguro Lime Roll
- 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 Bigeye tuna and avocado
- Cut into 8 pieces
- Served on a long rectangular plate
- Drizzled with ponzu sauce & curry oil
- Finished with paper thin key lime slices, scallions and black sesame seeds
o Spicy Tuna - Bigeye tuna, spicy mayo, chopped scallions
o Ponzu Sauce - Citrus ponzu, mirin and soy sauce
Clear Lobster Roll
- 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 Goma 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
o Lobster Sauce - Rice wine vinegar, canola oil, rayu chile oil, white onion, Coleman’s dry mustard, lite soy sauce and whole eggs
Veggie Roll
- 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 Goma paper
- Cut into 8 pieces
- Served on a long rectangular plate atop a zig-zag of spicy mayo
- Presented one slightly layered over another
King Crab Roll
• Avocade, cucumber and cream cheese
• Rolled with sushi rice and nori (seaweed wrap)
• Draped with a mixture of King Crab, spicy mayo, orange tobiko and minced green onion
• Cut into 8 pieces
• Served on a long rectangular plate atop vegetarian spicy mayo
• Presented one layered slightly over the other
• Finished with Togarashi, minced green onion and black sesame seeds
A5 Wagyu Beef Roll
- 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 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 long rectangular plate
- Each piece draped with paper thin Serrano Chile slices
- Small dollops of cilantro vinaigrette placed between each piece
- Drizzled with ponzu sauce
