Sho Sushi Menu

Imitation crab and avocado form the base of this roll, generously topped with bay scallops and tobiko, all baked together with a blend of unagi and spicy mayo.

Shrimp tempura and cucumber wrapped in sushi rice, baked and topped with eel sauce.

Crab meat and avocado wrapped in seaweed, typically includes a blend of savory sauces.

Crab meat and avocado wrapped with spicy salmon, typically baked and may include a topping of special sauce.

Sushi-grade tuna, thinly sliced, served on a bed of hand-pressed sushi rice.

Lightly seared tuna, typically served atop vinegared sushi rice, garnished with subtle seasonings.

Thinly sliced raw salmon atop a small mound of vinegared sushi rice, typically served as nigiri.

Smoked salmon elegantly laid on a small mound of seasoned sushi rice, typically served in pairs.

Sliced yellowtail (hamachi) atop sushi rice, typically includes a hint of wasabi between the fish and rice.

Grilled freshwater eel (unagi) served on top of vinegared sushi rice, typically includes a glaze of sweet unagi sauce.

Cooked shrimp atop a compact bed of vinegared sushi rice, often garnished with a hint of wasabi.

Sweet shrimp nigiri features raw, tender amaebi atop a compact mound of sushi rice, occasionally accompanied by its crisply fried head.

Sliced squid atop a small mound of sushi rice.

Sliced octopus atop a small mound of vinegared rice, typically presented as nigiri sushi.

Hand-pressed sushi rice topped with a slice of crab meat, often accompanied by a subtle touch of wasabi between the rice and crab.

Sliced surf clam, or hokkigai, presented atop a compact mound of sushi rice.

Salmon roe (ikura) nigiri features a generous topping of ikura over a compact bed of sushi rice, typically marinated for enhanced flavor.

Fried bean curd, or inari, is a nigiri sushi featuring sweet soy-marinated tofu pouch filled with sushi rice.

Sliced mackerel served over sushi rice, typically includes a touch of wasabi between the fish and rice.

Fresh Hokkaido scallop served atop hand-pressed sushi rice, typically includes a hint of wasabi.

Japanese-style sweet egg omelette, gently laid atop a mound of sushi rice.

Flying fish eggs, or tobiko, served atop a small mound of sushi rice, often garnished with nori.

Shrimp tempura, cucumber, and avocado, typically wrapped in seaweed and sushi rice, served with eel sauce.

Fried battered eel with avocado, cucumber, and lettuce, wrapped in sushi rice and seaweed, topped with tobiko and eel sauce.

Deep-fried tuna, salmon and yellow tail.

Soft shell crab.

California roll wrapped in seaweed and sushi rice, filled with crab meat, avocado, and cucumber, topped with crispy tempura flakes and drizzled with spicy mayo and eel sauce.

Salmon, avocado, and cream cheese, wrapped and deep-fried, typically topped with a crunchy tempura coating and a drizzle of special sauce.

Unagi and avocado wrapped in sushi rice and nori, topped with crispy tempura flakes and a drizzle of sweet teriyaki sauce.

Spicy tuna, cucumber, and tempura flakes, typically includes spicy mayo and eel sauce, rolled in sushi rice and seaweed.

Steamed White Rice, Perfectly Fluffy and Light

Grilled Chicken Glazed in Sweet and Savory Teriyaki Sauce

Shrimp tempura shcake scallion soy broth with thick noodle.

Lightly battered and deep-fried selection of prawns and seasonal vegetables, served with a dipping sauce.

Succulent shrimp sautéed with garlic, served on a bed of crisp lettuce, garnished with sesame seeds, and accompanied by broccoli and carrot slices.

Broiled salmon enhanced with a special ginger-infused sauce.

Wheat noodles in a soy sauce-infused broth, accompanied by slices of chashu pork, bamboo shoots, scallions, and a seasoned soft-boiled egg, garnished with nori.

Thinly sliced beef marinated in a sweet and savory sauce, typically includes onions and carrots, sautéed together.