Aya Sushi Menu

Fried shrimp, avocado, crabmeat and cucumber rolled in crunch powder and topped with eel sauce.

Spicy tuna and cucumber topped with mounds of spicy crab meat, spicy mayo, eel sauce, fried tomato strings, green onion and sriracha.

Salmon, crabmeat and cream cheese deep fried re-rolled with in rice and fried potato strings topped with eel sauce.

Crab, cucumber avocado.

Fried soft shell crab, crabmeat, avocado, cucumber and masago rolled in fried potato strings topped with eel sauce.

Crabmeat, avocado and cucumber topped with salmon, tuna, red snapper, white tuna and avocado.

Avocado, cucumber and crabmeat topped with baked baby scallops, spicy mayo, eel sauce, green onion and masago.

Spicy crabmeat, fried shrimp and cucumber topped with avocado drizzled with sriracha, eel sauce and spicy mayo.

One serving of miso.

Garlic-seared albacore sashimi served with radish and spicy ponzu sauce.

Tempura shrimp and vegetables served with tempura sauce.

Fried chicken pieces served with spicy mayo.

Potato and veggie patty deep-fried served with spicy mayo.

Salted steamed soy beans.

Egg rolls fried and filled with pork and vegetables, served with a chili sauce.

Breaded fried squid sticks served with spicy mayo.

Fried pot stickers filled with pork and vegetables. Served with zesty soy sauce.

Seaweed salad topped with chopped tuna in a spicy ponzu sauce.

Assorted sashimi served with radish, spicy ponzu sauce and furikake.

Fried soft shell crab served with sesame, eel and spicy mayo sauces.

Served with sliced cucumber, ponzu sauce and topped with furikake.

Japanese picked vegetables.

Seared tuna sashimi served with radish and spicy ponzu sauce.

Cabbage, broccoli, carrots and onion stir fried.

Spring mix salad topped with grilled chicken breast, avocado, fried potato strings served with white dressing.

Spring mix salad topped with fried salmon skin and bonito powder, served with eel sauce.

Delightful mix of fresh seaweed, tossed in a savory dressing.

Steamed white rice.

A small green salad typically includes fresh mixed greens, complemented by a light and savory carrot dressing.

Spring mix salad topped with fresh, diced tuna, radish and furikake with a spicy ponzu sauce.

Avocado, cucumber and crabmeat topped with albacore tuna and green onion drizzled with sesame sauce and ponzu sauce.

Spicy tuna and cooked shrimp topped with salmon and sesame sauce.

Spicy salmon and cucumber topped with tuna and white tuna with ponzu sauce.

Avocado, cucumber and crabmeat topped with baked baby scallops, spicy mayo, eel sauce, green onion and masago.

Avocado, cucumber and crabmeat topped with baked salmon, spicy mayo, sweet sauce, green onion and masago.

Freshwater eel, cucumber, and crabmeat topped with avocado, spicy mayo, eel sauce, wasabi sauce and tobiko.

Fried shrimp, avocado, crabmeat and cucumber rolled in crunch powder and topped with eel sauce.

Fried calamari, avocado, crabmeat and cucumber rolled in fried potato strings and topped with wasabi sauce and eel sauce.

Fried rice and seaweed patty layered with spicy crabmeat, cucumber, avocado and spicy tuna topped with spicy mayo, eel sauce and fried potato strings.

Avocado, cucumber and crabmeat topped with freshwater eel, nori, bonito flake and eel sauce.

Spicy tuna and cucumber topped with mounds of spicy crab meat, spicy mayo, eel sauce, fried tomato strings, green onion and sriracha.

Pickled vegetable roll wrapped in soy paper.

Deep golden fried California capital roll topped with spicy tuna, green onion, spicy mayo and eel sauce.

Spicy crabmeat and fried shrimp topped with spicy tuna and eel sauce.

Avocado and snow crab topped with fresh tuna and sesame sauce.

Freshwater eel, tamago, crabmeat, avocado, masago, crunch powder topped with sweet sauce and bonito flake.

Fried shrimp, cucumber and crab meat topped with cooked shrimp and avocado with sesame sauce.

Salmon, shrimp, crabmeat, avocado, masago, and cucumber topped with lemon slices and sesame sauce.

Spicy tuna and cucumber topped with garlic seared albacore, green onion and sesame sauce.

Freshwater eel, crabmeat and cream cheese deep fried and topped with eel sauce, sesame sauce, wasabi sauce and spicy mayo.

Fried shrimp, spicy crabmeat, avocado and cucumber striped with orange, red and black tobiko.

Crabmeat, avocado, cucumber, fried shrimp topped with spicy tuna as well as tuna, salmon, pickled radish drizzled with spicy mayo, wasabi sauce, sesame sauce and eel sauce.

Salmon, crabmeat and cream cheese deep fried re-rolled with in rice and fried potato strings topped with eel sauce.

Crabmeat and delight scallop topped with salmon and lemon slices.

Crabmeat, avocado and cucumber topped with salmon, tuna, red snapper, white tuna and avocado.

Crabmeat, avocado and asparagus topped with baked lobster, eel sauce, spicy mayo, green onion and masago.

Fried soft shell crab, crabmeat, avocado, cucumber and masago rolled in fried potato strings topped with eel sauce.

Crabmeat, avocado and cucumber wrapped in soy paper and topped with spicy poki tuna.

Fried salmon, crabmeat, cucumber and avocado topped with salmon, spicy mayo, sriracha and green onion.

Spicy crabmeat and avocado topped with seared salmon and sesame sauce.

Tuna, salmon, white tuna with crabmeat and soy paper topped with tobiko variety and ponzu sauce.

Spicy crabmeat, avocado and cucumber topped with tuna, white tuna, shrimp and garlic seared albacore.

Shrimp, crabmeat, avocado, masago and crunch powder wrapped soy paper and topped with sesame sauce.

Freshwater eel, cream cheese and crab meat deep fried and topped with more crab meat and baked baby scallops with fried potato strings, tobiko, spicy mayo, eel sauce and wasabi sauce.

Assorted tempura vegetables with crunch powder, ponzu sauce and eel sauce.

Fried soft shell crab, crabmeat and cucumber topped with freshwater eel and avocado with bonito flake, nori, and eel sauce.

Spicy crabmeat, fried shrimp and cucumber topped with avocado drizzled with sriracha, eel sauce and spicy mayo.

Tuna, crabmeat, shrimp, avocado, masago and crunch powder wrapped in soy paper and topped with sesame sauce.

Tender slices of yellowfin tuna, garnished with microgreens and thinly sliced scallions, drizzled with a light soy-based sauce.

Fresh, thinly sliced salmon, a classic Japanese delicacy.

Thinly sliced squid sashimi, typically served raw to highlight its natural, mild sweetness and delicate texture.

Yellowtail Sashimi: Fresh and succulent slices of yellowtail, served raw for the ultimate sushi experience.

Thinly sliced mackerel sashimi garnished with finely chopped green onions and grated ginger.

Thinly sliced octopus, served raw with a tender texture and subtle ocean flavor.

Thin slices of super white tuna, typically served raw, highlighting the delicate taste and silky texture of the fish.

Sliced smoked salmon atop hand-pressed sushi rice. Typically includes two pieces.

Sweet shrimp nigiri features raw sweet shrimp delicately placed atop a small mound of vinegared sushi rice, typically accompanied by a deep-fried shrimp head.

Thin slices of super white tuna, typically escolar, served atop vinegared rice. This dish may contain raw ingredients.

Cooked shrimp nigiri typically includes a pair of cooked shrimp delicately placed atop oblongs of vinegared sushi rice.

Two pieces of yellowtail, typically known as hamachi, gently laid over vinegared sushi rice.

Thinly sliced surf clam served atop a small mound of sushi rice, typically presented as nigiri sushi.

Scallop nigiri typically includes a slice of raw scallop, gently laid over a mound of seasoned sushi rice, often accompanied by a subtle touch of wasabi.

Thinly sliced squid, typically served atop a small mound of vinegared rice.

Salmon roe nigiri features a generous topping of salmon roe over a bed of seasoned sushi rice, typically wrapped with a thin band of nori.

Sushi rice enveloped in a pouch of fried soybean curd, typically seasoned to enhance the flavor.

Cooked item.

Thinly sliced yellowfin tuna with a touch of green onions and microgreens, served with a light soy-based sauce.

Smelt roe, also known as masago, is delicately placed atop a small mound of seasoned rice, forming a traditional nigiri sushi piece.

Slices of mackerel on sushi rice, garnished with finely chopped green onions and a touch of grated ginger.

A slice of fresh salmon atop a mound of seasoned sushi rice.

A sweet omelet, or tamago, laid atop a small mound of vinegared sushi rice, traditionally served as nigiri.

Tender slices of octopus atop seasoned sushi rice, highlighting its natural texture and flavor.

Flying fish roe nigiri features a delicate topping of tobiko over a compact bed of sushi rice, typically served in pairs.

Cooked item.

A delicate quail egg atop a small mound of vinegared rice, typically served as nigiri, offering a unique texture and taste experience.

A selection of 16 pieces of assorted raw fish, meticulously chosen by the chef, showcasing a variety of flavors and textures.

Kappa maki, a traditional Japanese hosomaki roll, features thinly sliced cucumber wrapped in sushi rice and dried seaweed, embodying simplicity and freshness.

A futo maki roll typically includes a combination of tamago (sweet egg), cucumber, avocado, and various pickled vegetables such as oshinko, with some variations featuring crab stick or shiitake mushrooms.

Kanpyo maki is a traditional Japanese sushi roll featuring dried gourd shavings simmered in sweet soy sauce, wrapped in sushi rice and seaweed.

Yellowtail and green onion, wrapped in rice and nori, typically includes sesame seeds.

Gluten-Free. Spicy tuna, cucumber mayo.

Salmon skin, cucumber, and a savory eel sauce, wrapped in rice with the outer layer coated in sesame seeds.

Gluten-Free.

Gluten-Free.

Lobster roll typically includes tempura lobster, avocado, cucumber, and a variety of sauces, often garnished with tobiko or masago.

Shrimp tempura, cucumber, and avocado, typically includes a drizzle of eel sauce, all wrapped in sushi rice and seaweed.

Octopus roll typically includes tender slices of octopus combined with cucumber and avocado, rolled inside-out with sushi rice and nori.

Tender albacore slices atop sushi rice rolls filled with crab, avocado, and cucumber, drizzled with a savory sauce and garnished with chopped green onions.

Gluten-Free.

Gluten-Free.

Gluten-Free.

Fried salmon crabmeat cucumber and avocado topped with salmon spicy mayo sriracha and green onion.

Gluten-Free.

Gluten-Free.

Shrimp tempura hand roll typically includes crispy shrimp tempura, sushi rice, and avocado, wrapped in a nori sheet, often accompanied by cucumber.

Gluten-Free.

Gluten-Free.

Freshwater eel, avocado, and cucumber, typically includes unagi sauce, all wrapped in a seaweed cone.

Soup with the thick noodles, fish cake and fried tofu served with assorted tempura.

Stir-fried noodles with vegetables and chicken served on the hot plate.

Stir-fried noodles with vegetables and beef served on hot plate.

Soup with the thin noodles and vegetables.

Lunch bento featuring beef. Comes with dressing choices: Italian, Ranch, Blue Cheese, Vinaigrette, or option for no dressing.

Lunch bento featuring salmon, served with salad. Select from Italian, ranch, blue cheese, vinaigrette, or opt for no dressing.

Served with three pieces nigiri, three pieces salmon sashimi, crunchy california roll, assorted tempura, rice and salad.

Chicken katsu with vegetables and over rice with tempura sauce.

Grilled beef with vegetables and over rice with tempura sauce.

Gluten-Free. Tuna sashimi over sushi rice with tamago, radish and tobiko.

Gluten-Free. Assorted sashimi over sushi rice with tamago, radish and tobiko.

Gluten-Free. Sashimi salad served with rice, radish and spicy sauce.

Freshwater eel over sushi rice with tamago, eel sauce and bonito flake.

Teriyaki chicken, croquette, choice of dressing: Italian, ranch, blue cheese, vinaigrette.

Japanese teriyaki chicken paired with egg roll. Options for dressing: Italian, ranch, blue cheese, vinaigrette, or none.

Japanese teriyaki chicken paired with gyoza. Optional dressings: Italian, ranch, blue cheese, vinaigrette, or none.

Marinated chicken breast in teriyaki sauce. Served with choice of Italian, ranch, blue cheese, vinaigrette, or no dressing.

Japanese spicy chicken served with choice of Italian, ranch, blue cheese, vinaigrette, or no dressing.

Teriyaki beef with choice of Italian, ranch, blue cheese, vinaigrette, or no dressing.

Gluten-Free.

Japanese-style stir-fry with options for Italian, Ranch, Blue Cheese, Vinaigrette dressing, or served plain.

Japanese-style beef fried rice with a selection of dressings: Italian, ranch, blue cheese, vinaigrette, or option without dressing.

Crispy breaded chicken cutlet served with choice of Italian, ranch, blue cheese, vinaigrette, or no dressing.

Assorted vegetables in tempura batter. Served with choice of Italian, ranch, blue cheese, vinaigrette dressing, or none.

Shrimp tempura served with choice of Italian, Ranch, Blue Cheese, Vinaigrette, or no dressing.

Tempura shrimp and vegetables served with tempura sauce.

Aya dressing is a Japanese-inspired condiment, often used to enhance salads or as a dipping sauce.

Add cream cheese to enhance your dish with its creamy texture and rich flavor.

Eel sauce is a sweet and savory condiment, often made with soy sauce and sugar, enhancing dishes with its rich, umami flavor.

A blend of soy sauce, rice vinegar, and a hint of chili oil, typically used as a dipping accompaniment for dumplings.

About 4-5 servings of miso.

Ponzu sauce is a citrus-infused soy sauce, combining flavors of soy, citrus juice, and a hint of mirin and seaweed for a tangy and slightly sweet taste.

Pure sesame oil, often used to enhance the flavor and aroma of various dishes.

Sesame sauce is a rich, smooth condiment made with roasted sesame seeds, often blended with soy sauce and other ingredients to enhance its nutty flavor.

A side of steamed short-grain white rice, typically included as a simple, unseasoned accompaniment.

One serving of miso.

A creamy blend of mayonnaise infused with a selection of spices to deliver a kick of heat, ideal for enhancing the flavors of Japanese dishes.

Wasabi sauce is a spicy Japanese condiment made with a base of grated wasabi root, often blended with ingredients like soy sauce for added depth and complexity.

A creamy, tangy sauce often used to complement various dishes, typically made with a blend of mayonnaise and vinegar.