Hello Everyone,
During July 12th- August 1st,

KAIZEN on Sight Sushi will be having a Summer Sushi Sale Package!
Summer Package includes

• 2 1/2hours
• 1 Chef and 1 server
• Wooden chopsticks
• Soy sauce ramekins
• Wasabi/ginger/soy sauce
• Specialty Sushi Menu

Nigiri/Sashimi
Crab
Eel
Flying Fish Roe
*Tuna or Salmon
With these sashimi’s the Sushi Chef can make over 20 plus rolls!!!

Just $489*

*this price and package services up to 15 people

For more information please email Abbiebeltran@sushidallas.org or call 214.244.8497

But act fast this event wont be going on long!!!

Step 1: You will need:

• some sushi rice
• some nori , dried seaweed sheets
• 2 medium avocado strips
• some prepared crab
• 2 medium shrimp
• thinly sliced salmon
• some sesame seeds
• some roe
• 1 makisu
• 1 knife
• 1 bowl of water

Step 2: Arrange the fillings

Dip your hands in a bowl of water to moisten them, this will stop the rice from sticking to your fingers

Place the nori on a flat surface. Lay the salmon slices on first, half on and half off the end nearest you. Spread a thin layer of the specially prepared sushi rice over half of the Nori, ensuring that the rice is stuck without mashing the kernels.

Tear the tails off the shrimp, these would be too tough to eat. Then split them in two
Next lay the avocado on the rice…
Followed by the crab..
Then the shrimp

Step 3: Roll

Fold the nori inside the rolling mat. Then apply some pressure to shape the maki. Make sure the salmon is neatly tucked in, then apply more pressure.

Now with the salmon strip facing up continue to shape the roll.

Step 4: Slice it up

To ensure a smooth cut, dip the end of your knife in water. Trim off the rough ends and slice in half. Place the 2 pieces next to each other and cut into 6 even sized portions.

Step 5: Finishing touches

Arrange the bite size portions on a serving plate with the salmon strips facing up. Carefully spoon a little roe on top of each piece Finish off with a dusting of sesame seeds. When making the sushi, the look of the food is crucial.

Serving the Sumo-San Roll