Wasabi Sushi Lounge - Menu completo

Calamari, mozzarella, and avocado, topped with spicy mayo and eel sauce, served tempura fried.

Crabmeat, four kinds of fish, wrapped in a cucumber roll, served with sunomono sauce.

Spicy tuna and cucumber, topped with salmon, spicy mayo, and scallions.

Baked spicy tuna and avocado, topped with tilapia and four kinds of house sauce.

Scottish Smoked Salmon.

Grilled rib eye, lettuce, cucumber, and eel sauce.

Traditional Japanese noodle soup, served with shrimp tempura.

Crab stick.

Tempura fried calamari, served with spicy aioli sauce.

Smelt roe.

Steamed Japanese shrimp dumplings.

Tuna, salmon, and scallop flavored with cilantro and pepper, served with yuzu lemon vinaigrette.

Tender meat, fresh veggies, and gochujang sauce wrapped in green leaf lettuce choice of beef, spicy pork, or chicken.

Smoked salmon and avocado, topped with seared salmon, spicy mayo, and creamy sauce.

Ahi tuna, caviar, avocado, and scallions served with eel sauce on a wonton chip.

Vegetarian. Lightly fried tofu served in a hot ginger soy broth.

Seasonal vegetables, Korean. BBQ style meat, and gochujang sauce served on a tortilla – choice of beef, spicy pork, or chicken.

Salmon, tuna, avocado, and cream cheese, topped with spicy tuna, lettuce, eel sauce, spicy mayo, and wasabi mayo, served deep fried in panko batter.

Sea scallop.

Flying fish roe.

Squid.

Octopus.

Mackerel.

Salmon roe.

Ahi tuna.

Surf Clam

Spicy tuna, snow crab, avocado, and masago served with eel sauce.

8 pieces of chef’s choice nigiri served with a California roll.

12 pieces of chef’s choice sashimi served with a California roll.

12 pieces of chef’s choice nigiri served with a California roll.

16 pieces of chef’s choice sashimi served with a California roll.

Smoked salmon, crabmeat, cream cheese, cucumber, and masago, topped with tortilla chips, and eel sauce, served tempura fried.

Tempura chicken, cucumber, lettuce, and teriyaki sauce.

Crabmeat, avocado, and cucumber.

Traditional egg noodles served in a creamy pork broth. Topped with fish cake, soft-boiled egg, chasu pork belly, seasoned corn and scallions.

Pan fried dumplings sautéed with sweet and spicy sauce.

Diced ahi tuna, seaweed salad, avocado, and chili oil.

Crabmeat, avocado, topped with eel sauce and sweet potato chips, served tempura fried.

Crabmeat, crab stick, scallions, and masago caviar, topped with creamy sauce, served tempura fried.

Grilled squid drizzled with teriyaki sauce and served with house ponzu.

Two jumbo crab cakes on a bed of greens, served with lobster sauce.

Shrimp tempura, cucumber, avocado, and spicy mayo.

Shrimp tempura and avocado, topped with spicy crunch and spicy mayo.

Spicy crunch and jalapeño, topped with spicy tuna.

Spicy tuna and cucumber, topped with seared tuna, and tataki sauce, served flaming.

Shrimp tempura and avocado, topped with fresh shrimp, spicy mayo, creamy sauce, and eel sauce, served flaming.

Snow crab and crabmeat, topped with spicy tuna and creamy sauce.

Bulgogi, lettuce, asparagus, and apple,, topped with crabmeat, spicy mayo, creamy sauce, and eel sauce, served torched.

Crabmeat and shrimp tempura, topped with avocado.

Salmon, cucumber and spicy mayo

Scottish salmon.

Egg noodles and vegetable mix sautéed in teriyaki sauce – choice of beef, shrimp, or chicken.

Tempura fried vegetables.

Yellow tail, with jalapeño and ponzu sauce.

Scallion and yellow tail.

Vegetarian. Steamed edamame sautéed in spicy chili sauce.

Crunch roll, California crunch roll, Spicy Crunch roll.

Peppered big eye tuna seared and served on a bed of spring mix with ponzu and yuzu sauces.

Yellowtail belly.

Vegetarian.

Wasabi infused steamed Japanese pork dumplings.

Lobster and crab salad, avocado, and cream cheese, rolled in a spring roll sheet and lightly fried, served with sweet chili sauce and eel sauce.

Assorted diced sashimi, mixed greens, and cho gochujang sauce. Served on a bed of rice.

Avocado and soft shell crab, topped with BBQ eel, eel sauce, and black tobiko.

Soft shell crab, cucumber, avocado, and creamy sauce.

Salmon and avocado, topped with baked scallop, spicy mayo, and crabmeat, served flaming.

BBQ eel, masago caviar, avocado, and cream cheese, topped with eel sauce, served tempura fried.

Spicy crunch and cucumber, topped with seared tuna.

Chef’s choice assortment of sashimi served over a bed of sushi rice.

Spicy tuna, cucumber, avocado, tai tempura, and cream cheese, topped with crabmeat and spicy crunch, served torched.

Wasabi stick, fresh shrimp, asparagus, avocado, and crunch, wrapped in mame nori, topped with eel sauce, wasabi mayo, and green tobiko.

Pan fried pork dumplings.

Sweet egg.

Vegetarian. Oshinko, cucumber, shiitake mushrooms, and avocado on top.

Stir fried.

18 pieces of chef’s choice sashimi, 15 pieces of chef’s choice nigiri, served with a salmon roll and a tekka roll.

8 pieces of chef’s choice sashimi, and 6 pieces of chef's choice nigiri.

Badger crunch roll, packers roll, M-K-E roll.

25 pieces of chef’s choice sashimi, 20 pieces of chef’s choice nigiri served with a rainbow, salmon, and a tekka roll.

Shrimp, cucumber, and creamy sauce.

Albacore.

Seared salmon coated in togarashi seasoning and served with yuzu sauce.

Crabmeat, avocado, and lettuce, topped with escolar, jalapeño, and sriracha.

Spicy tuna, cucumber, and avocado, topped with crabmeat, jalapeño, tobiko, and atomic sauce.

Vegetarian.

Crabmeat and shrimp tempura, topped with fresh shrimp, spring mix, and wow sauce.

Spicy tuna roll, kamikaze roll, five spice roll.

Jumbo mushrooms stuffed with crab, served with eel sauce, spicy aioli, and sweet potato chips.

Vegetarian.

Vegetarian. Steamed edamame seasoned with salt.

BBQ freshwater eel.

Lightly crusted soft shell crab served with spicy aioli sauce.

Tempura fried chicken and vegetables.

Lobster salad, avocado, and cream cheese, topped with crabmeat and atomic sauce.

Tuna tartare, cucumber, scallions, and chili oil.

Crabmeat, cream cheese, avocado, and soft shell crab, topped with spicy tuna and atomic sauce.

Spicy tuna, spring mix lettuce, and asparagus wrapped in soy paper.

Escolar.

Crabmeat, cucumber, avocado, and masago.

Sweet shrimp.