My first sushi restaurant. I would have chosen Teriyaki / kakatori chicken but since I saw this restaurant menu had sushi, I had to try it.
Californian inside-out Roll or Maki made out of sweet crab meat, fresh avocado slices, crunchy cucumber rolled & rice (japanese-american cuisine) first invented by master Japanese chef Trevor Corson or by Tokyo Kaikan chef Ichiro Mashita in the 1960s. The wasabi-coloured 'tobiko' (salmon egg), was deliciously salty, popping and crunchy. I can't remember if it had any cream cheese in it. It had that explosive crab meat, however, I don't think there was any prawn meat in it.
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