Sushi One Take Out Menu (Update 2025)

Salmon, crabs, scallions and masago, wrapped with thinly sliced cucumber.

Thinly sliced seared tuna with scallions and ponju sauce.

Pan fried beefs dumplings.

Steamed shrimps dumplings.

Steamed soybeans.

Boiled spinach served chilled, typically includes a special sauce and garnished with bonito flakes.

Crab, cucumber and avocado Choice of sesame seeds or masago ($.)

Salmon, cream cheese, and avocado.

Shrimp and tempura flakes.

Eel and cucumber with sesame seeds.

Eel and egg with sesame seeds.

Grilled salmon skin scallions and cucumber with sesame seeds.

Avocado, cucumber, carrot lettuce, and scallions.

Six pieces cucumber roll and one piece vegetable roll.

Sweet soy-marinated tofu pocket filled with seasoned sushi rice.

Smelt roe atop hand-pressed sushi rice, often wrapped in seaweed.

Crab nigiri features a topping of crab over a bed of hand-pressed sushi rice, often complemented by a touch of wasabi.

Sweet Japanese-style egg omelette served atop sushi rice, often wrapped with a strip of nori.

Cooked shrimp delicately placed atop a small mound of vinegared rice, traditionally known as "ebi nigiri."

Thinly sliced horse mackerel typically served on a bed of vinegared rice.

Saba nigiri features thinly sliced mackerel, often cured with salt and vinegar, atop a small mound of seasoned sushi rice.

Tender slices of fresh salmon atop vinegared rice, creating a classic Japanese nigiri experience.

Thinly sliced tuna atop vinegared rice, showcasing fresh, tender fish with a mild flavor.

Hand-pressed sushi rice topped with a slice of octopus, typically served as a single piece.

A slice of squid, commonly referred to as Ika, gently placed on a bed of seasoned sushi rice.

Sliced conch over seasoned sushi rice, typically enjoyed for its unique taste and texture.

Delicate slices of yellowtail atop vinegared rice, garnished with finely sliced green onions.

Hand-pressed sushi rice topped with tender slices of barbequed eel, typically accompanied by a glaze of sweet eel sauce and a sprinkle of sesame seeds.

Salmon roe delicately placed atop a small mound of seasoned sushi rice.

Scallop nigiri features a slice of tender scallop, typically served on top of a small mound of seasoned sushi rice.

Udon noodles in a savory broth, typically includes wakame seaweed.

Thick udon noodles in a savory broth with broccoli, cabbage, carrots, and green onions.

Thick udon noodles with tender beef slices, caramelized onions, and chopped green onions in a savory broth.

Savory udon noodles paired with succulent chicken, creating a delightful dish for noodle lovers.

Udon noodles in a soy-dashi broth, typically includes shrimp tempura, green onions, and wakame seaweed.

Soy bean soup.

Eight piece California roll, eight piece jb with masago, six piece salmon roll, eight eel roll, and piece tuna roll.

Smelt fish roe, often served as a delicacy and typically includes a mild, slightly sweet flavor profile.

A homemade dressing blending ginger, soy sauce, and various fruits and vegetables for a tangy and slightly sweet flavor.

Thinly sliced pickled ginger, often served to cleanse the palate between different pieces of sushi.

A sweet and savory condiment, typically used as a glaze or dipping sauce for sushi and other Japanese dishes.

A pungent, green paste made from the grated root of the wasabi plant, traditionally served with sushi to add a spicy kick.

A citrus-infused soy sauce blend, often including mirin, bonito flakes, and kelp, creating a tangy and slightly bitter profile ideal for dipping.