Sushi Menu

SUSHI SEASONING

1. In a pot, mix rice vinegar, salt, and sugar together.

2. Bring to a boil and stir until completely dissolved.

3. Turn off heat, add kombu, and allow it to cool before storing in an airtight container.

4. Allow the sushi seasoning to develop flavor for at least 4 hours, preferably overnight.

SUSHI RICE

1. Wash rice 3 times in a bowl of water. Each time you wash, use a rubbing method. Washing rice helps removeexcess starch that will cause the rice to get sticky.

2. Cook with a 1:1 ratio rice:water.

3. Pour sushi seasoning onto rice and mix by using a slicing motion. Be careful not to smash or clump up rice.

4. Once mixing is done, allow to sit uncovered for 20 minutes to dry.

5. Place back into the rice cooker or cover it airtight until use.

SUSHI MAYO

1. Mix all ingredients together well.

NIGIRI SUSHI

1. Lightly dampen hands with water. (This will prevent sushi rice from sticking to your hands) Take enough rice forone piece of sushi or roughly 12 grams with one hand.

2. With the other hand, pick up a slice of fish and place a small amount of wasabi onto the center of the slice offish.

3. Place sushi rice on top of wasabi and press firmly onto the fish.

4. Flip it so the fish is now on top and shape the fish onto the sushi rice.

5. The sushi is pressed on the left and right sides with the tips of your fingers and the upper part of your palm.While holding this position, use your index and middle finger to push down slightly onto the top side of thesushi.

6. Rotate sushi 180 degrees and repeat step 5.

7. Place it on a serving plate after shaping is done.

SPICY SALMON 

1. Mix in spicy mayo little at a time until desired taste. Toss in green onion for texture and freshness.

SPICY TUNA

1. Mix in spicy mayo little at a time until desired taste. Toss in green onion for texture and freshness.

HANDROLLS

1. On a half sheet of nori, place sushi rice on the bottom 25% of the sheet.

2. Place a small amount of wasabi directly on the rice, then place your choice of protein.

3. Add cucumber and/or avocado.

4. Roll firm enough for all components of the handroll stays inside without falling out.

5. Enjoy with soy sauce.

SPICY SALMON RAINBOW ROLL

1. On a nori sheet, thinly cover 90% of the sheet with sushi rice. Flip over onto a dampened bamboo sushi mat,so the nori sheet is on top of the sushi rice.

2. Add spicy salmon directly on the nori sheet. Add cucumber and avocado.

3. Roll firmly with the mat as a guide until completely rolled.

4. Place avocado, salmon, and tuna on top of the roll in any order that you like.

5. Wet knife with water and then cut down the middle with a quick and single slice. Try not to saw the knife as itwill tear the cut roll apart.

6. Align the two halves north and south of each other. Wet knife again and cut down the middle with a quick andsingle slice to create 4 equal sized cut pieces.

SALMON AVOCADO ROLL

1. On a nori sheet, thinly cover 90% of the sheet with sushi rice. Flip over onto a dampened bamboo sushi mat,so the nori sheet is on top of the sushi rice.

2. Add kanikama directly on the nori sheet. Add cucumber and avocado.

3. Roll firmly with the mat as a guide until completely rolled.

4. Place avocado and salmon on top of the roll in any order that you like.

5. Wet knife with water and then cut down the middle with a quick and single slice. Try not to saw the knife as itwill tear the cut roll apart.

6. Align the two halves north and south of each other. Wet knife again and cut down the middle with a quick andsingle slice to create 4 equal sized cut pieces.