Kuru Kuru Sushi Menu

California roll topped with salmon, avocado, green onion, tobiko lemon, eel sauce and house special bake sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

California roll with golden tempura crunch and sweet and spicy sauce.

Savory broth infused with fermented soybean paste, garnished with green onions and seaweed.

Crabmeat, avocado, cucumber, shrimp tempura, topped with eel sauce and tempura crunch.

California roll topped with fish, avocado. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Scallop, crab meat mixed on top of California roll with house special bake sauce.

Shrimp tempura, crabmeat, cucumber topped with eel and eel sauce.

Deep fried Philly roll with eel sauce.

Shrimp tempura, crabmeat, cucumber topped with spicy tuna, tobiko, green onion, eel sauce and spicy mayo sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Crabmeat, cucumber, avocado.

Scallop, crab meat mixed on top of California roll with house special bake sauce.

Shrimp tempura, crabmeat, cucumber topped with eel and eel sauce.

California roll topped with fish, avocado. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

California roll topped with salmon, avocado, green onion, tobiko lemon, eel sauce and house special bake sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Spicy crab meat on top of California roll. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Deep fried Philly roll with eel sauce.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

California roll with golden tempura crunch and sweet and spicy sauce.

Crabmeat, avocado, cucumber, shrimp tempura, topped with eel sauce and tempura crunch.

Deep fried roll with spicy crab meat and five kinds of fish. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Crabmeat, cucumber, avocado.

Shrimp tempura, crabmeat, cucumber topped with spicy tuna, tobiko, green onion, eel sauce and spicy mayo sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Smoked salmon, cream cheese and avocado.

Eel, crab meat and cucumber covered with avocado and eel sauce.

Deep fried roll with avocado, cream cheese, masago, eel and crab meat. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

California roll with cream cheese.

California roll topped with slice of salmon and seared with house special bake sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Spicy tuna and cucumber.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Deep fried California roll with eel sauce.

Deep fried soft shell crab, crab meat, avocado, cucumber, kaiware sprout, tobiko and eel sauce.

Salmon, avocado roll topped with slice of tuna and wasabi sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Avocado.

Tuna, avocado, and almond on top of three pieces of California roll.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Boiled soybeans.

Tuna, avocado roll topped with slice of salmon and wasabi sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Deep fried octopus and potato.

Sweet omelette.

Japanese dumplings filled with shrimp, often accompanied by a soy-based sauce.

Spicy tuna, cucumber, eel sauce and spicy mayo sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Red and black tobiko, kaiware sprout and eel sauce, spicy mayo and wasabi sauce on top of deep fried California roll. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Cooked salmon skin, burdock roots, kaiware sprout and eel sauce. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Crabmeat, cucumber, shrimp and crunch with hot sauce.

Cooked shrimp on top of California roll with sweet and spicy sauce.

Smoked salmon, cucumber.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Cucumber.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Black and red tobiko on gunkan maki. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Deep fried tofu pouch with seasoned rice and sesame seed.

Tuna.

Masago egg on top of California roll. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Crab meat and spicy calamari.

Fish flakes, tamago egg, oshinko, cucumber, avocado, crab meat, squash.

Bell pepper, crab meat and kaiware sprout wrapped with cucumber.

Crab meat on top of gunkan maki.

Raw sweet shrimp with deep fried head. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Smelt roe on top of gunkan maki. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Cooked shrimp pressed atop a mound of vinegared sushi rice, typically served in pairs.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Salmon egg on gunkan maki. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Asparagus.

Raw squid. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Radish.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Sliced octopus atop oblong sushi rice, typically served in pairs.

Egg sheet with ketchup on top of California roll. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Crab stick atop sushi rice, often accompanied by a strip of nori for a classic nigiri presentation.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Hot noodle soup with shrimp tempura and fish cake.

Savory broth infused with fermented soybean paste, garnished with green onions and seaweed.

Marinated seaweed with shredded radish and carrot.

Smoked calamari salad with shredded radish.

Deep fried vegetable egg roll with sweet and spicy sauce.

Deep fried potsticker with pork and vegetable.

Deep fried jalapeño with crab meat, spicy mayo and eel sauce.

Crispy, Lightly Battered Shrimp Served- perfect for dipping

Baked green mussel with special mayo and eel sauce.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

Assorted seasonal fruits.

Sweet Japanese treat with a soft, gooey rice cake exterior encasing creamy and flavorful ice cream.

Deep fried Oreo with whipped cream, white chocolate and maraschino cherry.

Tempura battered fried banana with whipped cream, white and dark chocolate.

Japanese green tea, traditionally brewed, offering a pure and authentic taste without added sugar.