Crawfish in a spicy cajun sauce with avocado. Avocado wrapped in seaweed. Kani (crab stick), tuna, and cucumber. Kani (crab stick), avocado, cucumber, and masago. Tempura fried shrimp, avocado, masago coated with eel sauce. Snowcrab, crawfish, and tuna wrapped wrapped in seaweed then deep fried in tempura beer batter. Grilled eel, cucumber, topped with avocado, masago, and tempura crumbs coated with special sauce. Fresh cut salmon and avocado. Kani, avocado, and masago wrapped in cucumber skin. Yellow tail and scallions wrapped with seaweed and rice inside. Smoked salmon, avocado, and cream cheese. Snowcrab and avocado topped with tuna, salmon, and escolar. Fried tempura jumbo shrimp, snowcrab, avocado, cucumber, and masago rolled in a soybean wrap. Fresh cut salmon wrapped in seaweed and with rice inside. Fresh snowcrab with avocado. Chopped fresh tuna in house spicy sauce and cucumber. Warning: This is spicy.

Fresh cut tuna wrapped in seaweed and with rice inside. Fried tempura jumbo shrimp, avocado, and cucumber topped with eel sauce and with masago on top. Yellow tail, tuna and scallions. Fresh wated grilled eel and avocado topped with eel sauce. The following dinners are served with a Soup and Salad. Dinner A: 7 pieces of nigiri sushi and a California Roll Dinner B: 9 pieces of nigiri sushi and a Tekka Roll A'La Carte Sushi & Sashimi One piece for sushi and two piece for sashimi. Sake (Smoked or Fresh Salmon) Snowcrab, tuna, cream cheese, avocado, lettuce wrapped in rice paper topped with drunken fish sauce, siracha and crunchy flakes. Avocado, cream cheese, smoked salmon, wrapped in soy paper, topped with snowcrab and tempura crumbs with spicy mayo and eel sauce. Salmon, cream cheese, avocado, and snowcrab wrapped in seaweed then baked. Coach "DD" Breaux Roll Tuna, kani, avocado, cucumber, jalapeños, cilantro, red onion, wasabi tobiko, wrapped in rice paper, topped with spicy ponzu.

Red snapper, snowcrab, avocado, and cream cheese deep fried in tempura beer batter and topped with eel sauce and siracha. Tempura coconut shrimp, cream cheese, snowcrab, avocado, wrapped in soy paper, topped with masago, black tobiko, and pomegranate sauce.best sushi to order on weight watchers Spicy tuna, cucumber, topped with salmon fresh water barbeque eel and eel sauce.how to make sushi rolls bbc Spicy tuna, cucumber, snowcrab, wrapped in seaweed, topped with fresh tuna, spicy mayo, jalapeños, fried onions, scallions, masago, and ponzu saucewhere to buy fresh eel in uk Tempura coconut shrimp, cream cheese, avocado, kani, wrapped in seaweed, toped with coconut cream sauce and siracha.sushi tei bandung indonesia

Japanese tempura shrimp with cream cheese and avocado, topped with a layer of snowcrab and red hot tuna sprinkled with tangy remoulade and nanami togarashi. Tuna, salmon, snowcrab, avocado, tempura crumbs, in soy paper with naruto sauce.where do you buy sushi grade fish Snowcrab, cream cheese, avocado, crunchy shrimp, wrapped in soy paper, topped with spicy tuna, eel sauce, spicy mayo, scallions, and tempura crumbs.sushi san francisco ferry building Deep fried blackened red snapper and cucumber topped with snowcrab, spicy mayo, eel sauce, and tempura crumbs.proper order to eat sushi Snowcrab, cream cheese, avocado, red snapper, deep fried until golden topped with eel sauce and spicy mayo.

Crawfish, snowcrab, wrapped in fresh salmon with naruto sauce. Tuna, snowcrab, avocado, wrapped with soy paper, topped with hamachi, slice of lime, a drop of siracha, sprinkled with sea salt and side of ponzu. Crawfish, cream cheese, and cucumber topped with fried red snapper, spicy mayo, eel sauce and tempura crumbs. Spicy tuna, cucumber, avocado wrapped in seaweed, topped with spicy tuna, chopped jalapeños, green onions, and special sauce.A Step-by-Step Guide to Homemade Sushi Rolls Without a doubt, sushi is one of my favorite foods—dainty and delectable, while also fun to make. So let's get started with maki rolls, aka makizushi, probably the most iconic form of sushi. You know, the one filled with rice and your standard sushi ingredients, rolled up in a sheet of dried seaweed.Don't Miss: How to Make Party-Style Temari Sushi This recipe uses mango, salmon, tuna, sesame seeds, chili flakes, nori, and sushi rice. Aside from having a good bamboo sushi rolling mat on hand (though, you can also make great sushi rolls at home without one), you'll need three major things to make maki rolls at home.

1. NoriNori is a type of seaweed, and you can get sheets of roasted nori in most Asian markets and specialty food shops, such as Whole Foods. And while the professionals can easily roll sushi with full size sheets or nori, I suggest that beginners cut the sheets in half and work with that size. Having a smaller sheet of nori gives you more control over the sushi roll.Don't Miss: How to Use Sriracha Instead of Seaweed for Sushi Rolls Nori absorbs moisture pretty easily. So unless you use all 10 sheets of the nori in one sitting, you want to save it for later. For best results, seal in a ziplock bag, but also put in a teaspoon of uncooked rice to absorb any moisture. Then, the next time you go for nori, it'll still be nice and crisp! 2. Sushi RiceIf you're a better chef than I am, you'll want to make your sushi rice from scratch. Please avail yourself of this fantastic guide:How to Make Restaurant-Grade Sushi Rice at Home But if you're lazy like me, you can buy pre-made sticky rice, and simply add 2 tablespoons of seasoned rice vinegar for every cup of rice.

Make sure to buy seasoned rice vinegar. Regular rice vinegar doesn't contain the sugar that you need for sushi rice to have a slightly sweet flavor. If you accidentally get regular rice vinegar, just add 1 tablespoon of sugar to every half cup of vinegar.For the extremely lazy, you can just buy sushi rice from certain locations like Japanese markets and Whole Foods for a few bucks. But you didn't hear that from me. 3. Sushi FillingsWhen it comes to deciding on the fillings for your sushi, the sky's the limit. Common ingredients include raw fish (pictured here are salmon and tuna), crab, tempura, mango (also pictured here), avocado, cucumber, carrots, and the list goes on. Whatever your heart desires—go for it. Just make sure that you cut into small strips. When you buy fish for your sushi rolls, the fresher the better. To test the freshness, push down with your index finger on the fish meat. If it's fresh, it should spring back. If it's not as fresh, there will be an indentation.

The fish is still perfectly edible if there is an indentation, it just means that it's not quite as fresh as it could be.Don't Miss: The Food Hacks Guide to Doing Sustainable Seafood Right Step 1: Prep the Rice & NoriLay out the nori on the bamboo mat (or whatever you're using). there should be a rough side and a smooth side. Make sure that the rough side is facing up. Step 2: Spread the Rice on the NoriUse your fingers to carefully spread the rice out over the nori. You want the rice to be spread out so that it looks nice and lacy, with some nori showing through the rice. (The adjective "lacy" means being lace-like, as in you can see through it.) Pro Tip: Use Water to Prevent Sticky FingersIt can get quite sticky, so make sure that you have a small bowl of water nearby so that you can wash your fingers off whenever they get too covered with rice! (You'll notice the small cup of water in the photo above.) Step 3: Add Fillings to the Bottom Quarter of the NoriMake sure not go over the bottom quarter!