Large 21/25 Shrimp (8 pcs), pan-seared in a savory rich garlic butter sauce, finished off with a hint of fresh-squeezed lemon juice, served on a bed of rice drizzled with our zesty teriyaki sauce & topped with scallions & toasted sesame seeds.

6 pieces seasoned chicken dumplings, with a unique ponzu dipping sauce.

Soy beans sprinkled with sea salt.

5-6 pcs of fresh vegetables, tempura battered & served with our tempura sauce.

Soy beans pan seared lightly charred in a garlic ponzu suace

Shitake mushrooms stuffed with spicy tuna, spicy crab and cream cheese, tempura battered and fried, served over sweet Mandarin, Sriracha, and jalapeno ponzu butter sauces.

5 skewers of crispy fried calamari, drizzled with cilantro wasabi aioli and eel sauces.

shrimp, crab & cream cheese, tempura battered & drizzled with spicy ginger aioli & sweet mandarin sauces

Won ton chips, tuna chunks, pico de gallo and guacamole smothered with ponzu, sweet Mandarin, spicy ginger aioli and Sriracha sauces, topped with kuro goma, scallions and a lime wedge.

4 pieces tempura battered tiger shrimp, served with sweet Mandarin sauce and spicy ginger aioli.

5 pieces of fresh seared Ahi drizzled with ponzu and cilantro wasabi aioli.

Crispy battered chicken pieces with a tangy sweet chili and orange sauce.

Savory house broth with green onion, lemon, garlic, cilantro and jalapenos. With fresh kaiware sprouts, scallions, and sliced jalapeno, sprinkled with iri goma and served with crunchy won tons strips.

Sliced cucumber, wakame (seaweed) & crab drizzled in a seasoned sweet vinegar dressing topped with iri goma

Sliced cucumber marinated in a seasoned sweet vinegar dressing topped with iri and shiro goma and lemon slices.

A variety of seaweeds, dressed in a sweet ginger yuzu sauce.

A blend of mixed greens, red onion, kaiware sprouts, carrots and Daikon with a yuzu wasabi bin dressing, sprinkled with iri goma.

Several sashimi grade slices of choice of tuna, salmon, albacore or yellowtail over house salad.

Spicy tuna, kaiware sprouts, red onion, cucumber and jalapenos drizzled in a yuzu wasabi bin sauce and served with cilantro wasabi dipping aioli.

Salmon, cream cheese, avocado, kaiware sprouts and fried onions, drizzled in sweet Mandarin sauce and served with spicy ginger aioli.

Shrimp tempura, spicy crab, avocado, asparagus and green onion drizzled in sweet Mandarin sauce and served with sweet orange chili dipping sauce.

Spicy.

Seared Ahi and bacon.

Spicy.

Spicy.

grilled chicken & tempura negi (green onion) over rice drizzled with spicy ginger aioli, sweet mandarin & sriracha sauces, sprinkled with iri & kuro goma

tempura battered & fried chicken, finished with pan seared green onion over white rice drizzled with a spicy chili pepper sauce, garnished with toasted sesame seed

pan seared salmon together with a fesh vegetable mix, drizzled with our teriyaki sauce & sprinkled with toasted sesame seeds

Tempura battered seasonal vegetables, served with ponzu sauce.

Fresh breast white meat, pan seared together with a fresh vegatable mix, served with steamed rice and drizzled with teriyaki sauce, sprinkled with toasted sesame seeds

A large bowl of ramen noodles, braised pork broth, together with zucchini, asparagus, soft boiled egg, mushroom, scallions, carrots and kamaboko, sprinkled with sea weed slivers and iri goma.

A large bowl of udon noodles and broth together with zucchini, asparagus, soft boiled egg, mushroom, scallions, carrots and kamaboko, with iri goma.

A heaping plate of cabbage, fried onions, carrots, mushrooms, together with egg noodles and pan seared in a dark sauce and sprinkled with iri goma.

Lightly breaded and panko crusted, with sweet orange chili sauce, served with steamed rice.

Seasoned collar, pan seared then drizzled with ponzu sauce, broiled to perfection, served with steamed rice.

Crispy battered chicken pieces in a tangy sweet orange chili sauce over a bed of steamed rice, sprinkled with scallions and iri goma.

Nama sake.

Sake.

Hamachi.

Maguro.

Unagi.

Ebi.

Hotate.

Tobiko.

Ikura.

Shiro maguro.

Tako.

Nama Sake. 2 or 5 piece.

Sake. 2 or 5 piece.

Hamachi. 2 or 5 piece.

Maguro. 2 or 5 piece.

Unagi. 2 or 5 piece.

Ebi. 2 or 5 piece.

Hotate. 2 or 5 piece.

Shiro maguro. 2 or 5 piece.

Tako. 2 or 5 piece.

2 or 5 piece.

2 or 5 piece.

Generally includes 3-5 pc of each; tuna, salmon, yellowtail and albacore. Varies due to fresheness and availibility.

Generally includes tuna, salmon, yellowtail, albacore, octopus, filet mignon, and seared ahi.

Generally includes tuna, salmon, yellowtail, albacore, octopus, filet mignon, seared ahi, scallops, and whatever live or special fish of the day.

Inside: crab, avocado and cucumber. Topping: shiro goma.

Inside: crab, avocado and cucumber. Topping: shiro goma.

Inside: salmon, cucumber and avocado. Topping: shiro goma.

Inside: tuna and cucumber. Topping: kuro goma.

Inside: spicy albacore and cucumber. Topping: kuro goma. Spicy.

Inside: crab, shrimp, avocado and kaiware sprouts. Topping: iri goma.

Inside: spicy tuna and cucumber. Topping: kuro goma. Spicy.

Inside: yellowtail, avocado and lemon slices. Topping: iri goma.

Inside: spicy smoked salmon, cream cheese and asparagus. Topping: iri goma and scallions.

Inside: eel, avocado and cucumber. Outside: iri and kuro goma.

Inside: shrimp tempura, crab, and cucumber. Topping: kuro goma. Sauce: sweet mandarin.

Inside: spicy scallops, kaiware sprouts and blanched asparagus. Outside: shiro and kuro goma. Topping: scallions. Spicy.

Inside: tempura soft shell crab, cucumber, avocado and kaiware sprouts. Sauce: eel. Topping: iri goma.

Inside: tempura soft shell crab, spicy tuna, cucumber, avocado and kaiware sprouts. Sauce: eel. Topping: iri goma and scallions. Spicy.

Inside: crab, avocado and cucumber. Outside: shrimp, tuna, yellowtail, and salmon. Topping: shiro goma and scallions.

Inside: eel, crab and cucumber. Outside: avocado. Sauce: eel sauce. Topping: iri and kuro goma and Sriracha.

Inside: shrimp tempura, spicy crab and cucumber. Outside: seared tuna and avocado. Topping: tempura crunchies, scallions and kuro goma. Sauce: sweet mandarin.

Inside: spicy crab, tempura shrimp and cucumber. Outside: eel and avocado. Sauce: eel. Topping: kuro goma and masago roe.

Choose either the classic style (regular crab & shrimp) or Sabuku style (spicy crab & eel) Inside: either style together with avocado. Outside: tempura crunchies. Sauce: eel sauce. Topping: scallions.

Inside: spicy tuna and tempura green onion. Sauce: yuzu wasabi bin, spicy ginger aioli and Sriracha. Topping: crunchies, scallions and kuro goma.

Fried. Inside: crab, shrimp and avocado. Outside: tempura batter. Sauce: sweet, mandarin.

Fried. Inside: spicy tuna, red onion kaiware sprouts and jalapenos. Outside: tempura battered. Sauces: spicy ginger aioli, yuzu wasabi bin and our hot XXX sauce. On the side. Topping: scallions and shiro goma. Spicy.

Perhaps the most wonderful thing I've ever created & completely representative of what makes Sabuku Sushi so unique! First, take the best tuna you can imagine, wrapped around a (actually 3 pieces) small ball of rice? now, lets pan sear some wonderful large u10 scallops (leaving them entirely raw inside, but with a delicious browning on the outside), dice them, & lightly coat them in our spicy ginger aioli, & for texture sprinkle on a few tempura crunchies, add a light drizzle of our sweet mandarin sauce & topped with scallions & toasted sesame seeds... & grab with your fingers (chopstix dont work on these) & dip in your own soy & wasabi mixture! What follows is pure ecstasy!

Inside: spicy seared scallops and cucumber. Outside: spicy tuna. Topping: kuro goma and scallions. Sauce: Sriracha. Spicy.

No rice. Inside: crab and blanched asparagus. Outside: salmon. Sauce: sweet mandarin, eel, spicy ginger aioli and Sriracha. Topping: scallions and iri goma.

Inside: tuna jalapeno, cilantro, and avocado. Outside: honey roasted peanut crunchies. Sauce: cilantro wasabi aioli and eel. Topping: candied garlic and kuro goma.

Fried. Inside: spicy crab, shrimp, cream cheese and jalapeno. Outside: tempura batter. Sauce: sweet mandarin, spicy ginger aioli and Sriracha. Topping: scallions and kuro goma.

Inside: spicy tuna, shrimp tempura cucumber, kaiware sprouts and red onion. Sauce: cilantro wasabi aioli and eel sauce. Topping: iri goma.

Inside: spicy tuna and cucumber. Out side: tuna and avocado. Sauce: spicy ginger aioli (glazed) and Sriracha. Topping: scallions and shiro goma. Spicy.

Inside: spicy albacore mix with cucumber and kaiware sprouts. Out side: seared albacore. Topping: jalapeno and tobiko roe. Sauce: garlic ponzu.

Inside: shrimp, tempura green onion and spicy crab. Outside: spicy tuna. Topping: fried red onion. Sauce: yuzu wasabi bin, spicy ginger aioli and cilantro wasabi aioli.

Inside: spicy crab and blanched asparagus. Outside: seared ahi and avocado. Sauce: ponzu sauce. Topping: scallions and iri goma.

Inside: shrimp tempura, shiso, crab and cucumber. Outside: albacore, lime and avocado. Topping: scallions, masago roe, & iri goma. Sauce: roasted garlic ponzu.

Inside: shrimp tempura, crab and cucumber. Outside: salmon, avocado and lemon. Topping: bonito flakes, shiro goma and scallions. Sauce: ponzu.

Inside: cucumber, avocado, cilantro, lime, mixed greens, red onion and sprouts together. Outside: wrapped in rice paper. Sauces: ponzu and Sriracha.

Inside: tuna, cilantro and avocado. Outside: yellowtail. Sauce: jalapeno punzu butter. Topping: pico de gallo, iri and kuro goma and masago roe.

Inside: tuna, avocado, spicy crab and masago. Outside: wrapped in nori, tempura fried with scallions. Sauce: eel and Sriracha. Lightly fried.

Inside: shrimp tempura, spicy crab and cucumber. Outside: tuna. Sauce: spicy ginger aioli and creamy cilantro wasabi.

Inside: spicy tuna, jalapeno tempura green onion and kaiware sprouts. Outside: yellowtail and avocado. Sauces: spicy ginger aioli and our spicy XXX sauce (with ghost peppers, hot) on the side. Topping: shiro goma. Spicy.

Inside: spicy crab, pineapple, jalapeno and tempura green onion. Outside: albacore and avocado. Sauces: ponzu and cilantro wasabi aioli. Topping: wasabi tobiko roe and shiro goma.

Inside: shrimp tempura, spicy crab and avocado. Outside: chilean sea bass. Sauce: spicy ginger aioli (glazed). Topping: shiro goma and scallions.

Inside: spicy crab, avocado and tempura green onion. Outside: salmon. Topping: diced shrimp tempura and spicy crab mixed in a sweet mandarin sauce and sprinkled with tempura crunchies.

Inside: panko crusted chilean sea bass, spicy crab, kaiware sprouts and red onion. Outside: spicy tuna. Sauce: glazed Thai chille, garlic and ghost pepper aioli. Topping: crunchies and scallions. Spicy.

Baked: Inside: regular crab & avocado, Outside: salmon & albacore Suace: spicy ginger aioli & eel sauce, Toppings: bonito flakes, scallions & toasted sesame seeds, finished with a dot of sriracha

A mountain of a roll... Inside: tempura battered soft shell crab, spicy tuna & cucumber, Outside" albacore & avocado, then toped with a salmon skin & candied garlic salad, drizzled in a spicy pnozu sauce

Inside: spicy crab, bacon, cucumber and avocado. Topping: iri goma.

Inside: 2 slices of bacon, red onion and avocado. Sauces: sweet mandarin and spicy ginger aioli. Topping: scallions and shiro goma.

Inside: 2 slices of bacon, spicy tuna and choice of avocado or asparagus. Sauces: yuzu wasbi bin, spicy ginger aioli and Sriracha. Topping: tempura crunchies, scallions and kuro goma.

Inside: bacon, pan seared scallops, and red onion. Sauces: sweet mandarin and spicy ginger aioli. Topping: kuro goma and scallions.

Inside: 2 slices of bacon, spicy tuna and asparagus tempura battered and fried. Sauce: glazed spicy ginger aioli, sweet mandarin and Sriracha. Topping: bonito flakes, scallions and shiro goma.

Inside: tuna, grilled zucchini and bacon. Outside: sirloin steak and shrimp. Sauce: spicy blood sauce. Topping: bonito flakes, kuro and iri goma.

Inside: bacon, spicy tuna, cilantro and asparagus. Outside: chilean sea bass. Sauce: glazed spicy ginger garlic aioli. Topping: bonito flakes, scallions and shiro goma.

Inside: spicy crab, asparagus, seared scallops and bacon. Outside: chilean sea bass. Sauces: glazed spicy ginger aioli, sweet mandarin and Sriracha. Topping: candied garlic, tempura crunchies, scallions and kuro goma.

Start with our signature chillaxin roll. Add bacon inside, top with fried red onions, candied garlic then drizzle with sweet mandarin sauce.

Inside: chicken teriyaki and fresh red onion. Sauce: sweet mandarin, spicy ginger aioli and Sriracha. Topping: kuro goma and pineapple. No fish.

Inside: choice steak sirloin, chicken teriyaki, grilled red onion and zucchini. Sauces: sweet mandarin, spicy ginger aioli and Sriracha. Topping: scallions and kuro goma. No fish.

Inside: shrimp tempura, spicy crab and avocado. Outside: seared steak sirloin. Sauce: sweet mandarin. Topping: fried red onion and kuro goma.

Inside: avocado. Toppings: shiro goma.

Inside: mixed greens, kaiware sprouts, cucumber, carrot and asparagus. Topping: scallions, shiro and kuro goma.

Inside: tempura battered green onion and avocado. Sauce: spicy ginger aioli, sweet mandarin and Sriracha. Topping: scallions and shiro goma.

Inside: grilled zucchini, jalapeno and red onion. Topping: shiro goma and Sriracha. Sauce: sweet mandarin.

Inside: cucumber, avocado, cilantro, lime, mixed greens, red onion and sprouts. Outside: wrapped in rice paper. Sauce: ponzu and Sriracha.

Inside: tuna, yellowtail, salmon, spicy crab, kaiware sprouts and avocado. Outside: cucumber wrap. Sauce: Sriracha and ponzu. No rice.

How can "healthy" taste so damn good? Our latest creation from Head Chef Ricardo (richie); spicy tuna, crab & avocado inside, soy paper (no rice) wrapper with salmon, tuna & yellowtail on the outside, drizzled with our new sesame dressing, topped with masago roe, scallions & iri goma

2 scoops of vanilla ice cream

Vanilla ice cream surrounded in pound cake dipped in tempura batter and fried, served with caramel and chocolate sauces, together with a creamy dairy whipped cream.

Our wildly popular hot sauce made from a blend of peppers & chili's, including the world famous HOT-T Trinidad Scorpion Ghost Peppers, which until recently were the hottest pepper in the world (FYI: Carolina Reaper Peppers are now the hottest).