Sushi Selections

Question 1

How was it started?

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
• Pickled red onions – red onion, habanero, rice wine vinegar, key lime juice, extra virgin olive oil, salt and black pepper

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 & curry oil
• Finished with paper thin key lime slices, scallions and black sesame seeds
• Spicy tuna- Hawaiian Ahi tuna, spicy mayo, chopped scallions
• Ponzu sauce- citrus ponzu, mirin and soy sauce

Question 4

Clear lobster roll

Answer 4

• Slipper lobster tail dipped in tempura batter then fried
• Lobster is mixed with 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
• Lobster sauce- rice wine vinegar, canola oil, rayu chile oil, white onion, Coleman’s dry mustard, lite soy sauce and whole eggs

Question 5

Jalapeno tuna sashimi

Answer 5

• 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 sauce

Question 6

Hamachi with crispy onions

Answer 6

• 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 7

Seared albacore with black truffles

Answer 7

• 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 8

Veggie roll

Answer 8

• 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 over another
• Vegetarian spicy mayo- mayonnaise, sriracha, togarashi, chile de árbol, sesame oil, miso, sugar and La Costena hot sauce

Question 9

Shrimp roll ( only available at Ocean club Las Vegas)

Answer 9

• Black Tiger Shrimp mixed with cream cheese and avocado
• Rolled with sushi rice and nori (seaweed wrap)
• Roll is tempura battered then fried
• Cut into 8 pieces
• Served on a long rectangular plate
• Drizzled with eel sauce
• Finished with black sesame seeds