Sushi Kappo Tamura

Crab, avocado, mayo, cucumber, and masago.

Choice of spicy tuna, negi hama, seattle roll and tuna, yellowtail, albacore, sockeye salmon, wild gulf prawns, octopus, white fish. Served with miso soup. *Please no substitutions.*

Sushi rice topped with a mix of tuna, salmon, yellowtail, and ikura. Served with miso soup. *Please no substitutions.*

Tuna, yellowtail, albacore, sockeye salmon, octopus. Served with miso soup. *Please no substitutions.*

With kabocha squash, yuchoy and aburaage (fried tofu)

Choice of spicy tuna, negi hama, seattle roll and tuna, yellowtail, albacore, sockeye salmon, wild gulf prawns, octopus, white fish. Served with miso soup. *Please no substitutions.*

Sushi rice topped with a mix of tuna, salmon, yellowtail, and ikura. Served with miso soup. *Please no substitutions.*

Tuna, yellowtail, albacore, sockeye salmon, octopus. Served with miso soup. *Please no substitutions.*

Tuna, wild prawn, albacore, yellowtail, sockeye salmon, and whitefish.

Black cod, avocado, and cucumber.

Shrimp tempura, avocado, and cucumber. Topped with seared creamy spicy crab, scallop, and masago.

Shrimp tempura avocado, cucumber, and jalapeño. Topped with grilled black cod, black tobiko, yuzu gosho, and tsume sauce.

Spicy tuna, avocado, cucumber, and jalapeño. Topped with spicy tuna and golden tobiko.

Yellowtail, green onions, cucumber, and avocado. Topped with yellowtail, jalapeño, golden tobiko, and ponzu.

Wild salmon, avocado, and cucumber. Topped with seared salmon, nikiri sauce, jalapeño, and golden tobiko.

Crab, avocado, mayo, cucumber, and masago.

Wild shrimp tempura, cucumber, avocado, and masago.

Mackerel, ginger, and shiso leaf.

Kampyo gourd, organic tamago, spinach, and oboro.

Yellowtail, green onions, avocado, and cucumber.

Sea scallops, crab, masago, avocado, and mayo.

Salmon, avocado, cucumber, and masago.

Tuna, spicy chili sauce, cucumber, and avocado.

Fried‎ Maryland blue soft shell crab, cucumber, avocado, and masago.

Fresh avocado.

Fresh avocado and cucumber slices.

Pickled daikon radish.

Cucumber roll.

Spinach, shiitake, kanpyo gourd, avocado, pickled plum, and shiso leaf.

Satsuma yam and kabocha squash tempura, romaine lettuce, cucumber, avocado, and ume paste.

With kabocha squash, yuchoy and aburaage (fried tofu)

Four pieces of sockeye, yellowtail, tuna, albacore, and wild prawns, with two ebi tempura rolls, two California rolls, two spicy tuna rolls, and two cucumber and avocado rolls. Serves 4-5 people. **Please allow 30 minutes to 1 hour**

dressed with an almond wasabi sauce