Our classic Day 1 OG favorite with salmon, tuna, avocado, and corn over a bed of sushi rice and spring greens. Topped off with spicy mayo, unagi sauce, scallions, and seaweed seasoning. Started at the top, the champ’s still going strong. **

Protein packed with salmon, tuna, and shoyu tuna in addition to red cabbage and jalapeños over a bed of sushi rice, this bowl will power you through with a sweet ponzu kick topped off with masago, scallions, and sesame seeds. **

Spicy miso and chili crisp marinated tuna team up with jalapeños, quickles, and cucumber over sushi rice. Finished off with our house made sweet and smoky gochujang sauce with seaweed seasoning, this bowl’s made for heat seekers. **

A classic deconstructed California roll gets a makeover back to its roots. Simply a double portion of kanikama krab, avocado, and cucumber over sushi rice topped off with spicy mayo, unagi sauce, and seaweed seasoning. Sometimes an improvement is simply getting back to basics.

Vegetarians rejoice! Protein packed with inari (marinated tofu), edamame, avocado, this bowl is balanced with red cabbage, cucumbers, grape tomatoes, and spring salad mix. Topped with a green goddess pesto based sauce and seaweed seasoning, there’s no shortage of flavor.

The worst kept secret has turned into one of top favorite indulgences. With a bed of crispy noodles, (yes, full blown crunchy city), this double spicy tuna and avocado bowl topped with spicy mayo, unagi sauce, scallions, and seaweed seasoning will always be there for you. **

Chicken and corn, cucumber and pickled ginger all in a delicious symphony on top of sushi rice with creamy garlic, spicy mayo, scallions, and sesame seeds. A non-seafood based bowl that holds its own in a sea of maritime eats.

Eat the rainbow they say, and healthy flavor you’ll find. Grape tomatoes, corn, red cabbage come together with marinated shoyu tuna, rainbow salmon, scallions, and seaweed seasoning. It’s pretty straight forward to be honest. **

A new addition featuring sweet, sour, and savory includes pickled daikon and quickles, grape tomatoes, avocado, and 2x shoyu tuna. It’s then finished off with a tangy spicy miso vinaigrette and sesame seeds over a bed of sushi rice and spring greens. **

Another newbie: plump cooked shrimp joins corn, jalapeños, and grape tomatoes topped off with creamy garlic, scallions, and seaweed seasoning for an indulgent flavor bomb. Enjoyed simply over sushi rice. (PS. Request for it to be torched)