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Sushi Pop Restaurant - Oviedo
Yellowtail.
Tuna.
Ora king salmon.
Scallop.
Freshwater eel.
Wasabi flying fish roe.
Yuzu flying fish roe.
Habanero flying fish roe.
Japanese sea urchin.
Japanese seabass.
Octopus.
Jalapeno and lime zest sauce and cilantro sprout.
Freshwater eel. Truffle honey and fried shallot.
Hokkaido scallop. Lemongrass xo, extra virgin olive oil and chives.
Ginger shallot salsa.
Smoked salmon. Creme fraiche, everything spices and chives.
Tuna. Sambal vinnaigrette and Thai basil.
Bonito tuna. Smoked soy, garlic chip.
Spanish mackerel. Smoked, salt and chive sprouts.
Seabass. Garlic oil, lava salt.
Asian baby greens, cucumber, shaved carrots, sprouts with house ginger dressing.
Ogonori, tosaka, and hiyashi wakame seaweeds, cucumber and rice vinegar.
Ponzu, compressed orange, thai basil, myoga, yuzu tobiko.
Seasonal whitefish, jalapeno, pineapple, yuzu, poppy seeds.
Yellowtail, jalapeno lime ponzu, black pepper, cilantro.
Seared tuna, with ponzu, pickled shallots, garlic chips, sesame seeds, radish, layu.
Acevichado sauce, Asian pear, layu, garlic chip, cilantro, lime zest.
Chef's choice of salmon belly with three different sauces and toppings.
Cubed tuna, avocado, cucumber, togarashi, spicy sesame oil, scallions.
Pan-seared seasonal whitefish, market vegetables, coconut rice, red thai curry.
Pork and shrimp, garlic, white noodle, chestnut, taro, mushroom.
Tempura rock shrimp, spicy tobanjan, blue cheese smear, celery sticks.
6 Korean fried chicken wings tossed in gochujang sauce, scallions, sesame seeds.
Asian baby greens, cucumber, shaved carrots, sprouts with house ginger dressing.
Ogonori, tosaka, and hiyashi wakame seaweeds, cucumber and rice vinegar.
Pork, shrimp, garlic, white noodle, chestnut, taro, mushroom.
4 wings tossed in gochujang, sesame seed, chive.
Tobanjan, blue cheese and celery sticks.
Cucumber, avocado, layu, togarashi and scallion.
Seasonal whitefish, yuzu, pineapple, poppy seeds, fresh pepper, shiso, evoo.
Yellowtail, jalapeno ponzu, cilantro.
Chef's choice of salmon belly with 3 different sauces and toppings.
Tuna tartare, chives, smelt roe, shichimi pepper and sesame oil.
King salmon tartare, fried shallots and kampyo.
Tempura shrimp, avocado, kewpie, scallions and honey kabayaki.
Tempura shrimp, avocado, chipotle lime, sundried tomato and cilantro.
Tuna, salmon, yellowtail, chipotle, masago and chive.
Hamachi tartare, scallions, jalapeno and Sriracha.
Hamachi, avocado, fried shallots, and chipotle lime sauce topped with seasonal whitefish, sriracha, micro cilantro, Hawaiian pink salt and a wedge of lime.
Smoked salmon, creme fraiche, chives, everything spice.
Krab, spicy mayo baked on top of a cucumber and asparagus roll.
Krab, avocado and cucumber.
Menu for Sushi Pop Restaurant - Oviedo provided by Allmenus.com
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