YouandI Sushi Menu

Crab mix, avocado, and cucumber wrapped in rice and seaweed, served with pickled ginger and wasabi.

Crab, avocado, deep-fried, with eel sauce.

Spicy tuna, cucumber, avocado, and cilantro, topped with yellowtail, jalapeño, and yuzu ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Tempura shrimp, cucumber, and avocado, topped with seared salmon, masago, spicy mayo, and eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Shrimp tempura, crab, avocado, and cucumber, typically includes a topping of tempura flakes and a drizzle of eel sauce.

Tuna mixed with spicy mayo, wrapped in seaweed and sushi rice, typically garnished with cucumber and sesame seeds.

Crispy fried rice topped with spicy tuna, jalapeños, and eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Edamame sautéed in a garlic soy sauce.

Shrimp tempura, crab, spicy salmon, tuna, and yellowtail, with masago, avocado, and jalapeño on soy paper (no rice). *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Salmon, avocado, and cream cheese, deep-fried and topped with eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Chicken teriyaki served with choice of one side: mixed tempura, three-piece sashimi, 8-piece California roll, or 8-piece spicy tuna roll.

Delicate slices of tender, raw tuna.

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

Thinly sliced black cod sashimi, typically served with a touch of soy sauce and wasabi.

Thinly sliced salmon belly sashimi, typically garnished with lemon slices, pink ginger, wasabi, and radish sprouts.

Medium fatty bluefin tuna, typically from the belly portion.

Thinly sliced yellowtail belly, typically served with soy sauce, wasabi, and pickled ginger.

Thin slices of raw snapper, typically served plain.

Thinly sliced raw king salmon, typically served with wasabi, pickled ginger, and soy sauce.

Freshly sliced amberjack, typically garnished with yuzu paste, sea salt, lemon, and shiso leaf.

Thinly sliced raw halibut, typically served with wasabi, ginger, and soy sauce.

Salmon egg sashimi typically includes raw salmon roe.

Thinly sliced raw tuna typically garnished with garlic, green onions, and a hint of soy sauce.

Sliced freshwater eel, typically grilled and garnished with a light unagi sauce.

Thinly sliced raw scallops, typically served without rice.

Capelin roe, typically served without rice.

Thinly sliced raw tuna typically includes soy sauce and wasabi.

Thinly sliced saltwater eel, known as anago, served without rice. Typically includes subtle flavors to highlight the eel's natural taste.

Thinly sliced Hokkaido scallops, also known as hotate, served raw as sashimi.

Delicately sliced shrimp served fresh and raw

Ika sashimi: Thinly sliced raw squid, typically includes fresh and tender pieces, known for its delicate and mild flavor.

Spanish mackerel sashimi, typically served with grated ginger, ponzu sauce, and green onions.

Freshly sliced sea perch served as sashimi, typically accompanied by wasabi, soy sauce, and pickled ginger.

Fresh slices of golden eye snapper, typically served raw.

Striped jack fish sashimi, typically known for its high fat content.

Thinly sliced raw escolar, also known as super white tuna. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Thinly sliced albacore tuna sashimi, often accompanied by red onions and a tangy ponzu sauce.

Fresh, thinly sliced salmon, a classic Japanese delicacy.

Salmon roe served over a bed of pressed vinegared rice, typically prepared without additional ingredients.

Chu-toro sushi typically consists of a medium fatty portion of bluefin tuna belly, served on sushi rice, often accompanied by a subtle hint of wasabi.

Spanish mackerel sushi typically includes slices of Spanish mackerel on vinegared sushi rice, often accompanied by a touch of wasabi.

Grilled freshwater eel served on sushi rice, typically garnished with a touch of wasabi and unagi sauce.

Hamachi.

Shiro maguro.

Hotate.

King salmon, served atop sushi rice, typically includes a garnish of delicate herbs or spices to enhance its natural flavors.

Slices of fatty salmon belly over pressed vinegared rice, typically garnished with scallions or a light sauce. This dish may contain raw ingredients.

Yellowtail belly sushi: Hamachi (yellowtail) belly over pressed vinegared rice, typically served with a touch of house sushi sauce.

Amberjack sushi: Typically includes raw amberjack, often garnished with yuzu paste, sea salt, lemon, and shiso leaf.

Smelt roe served atop vinegared sushi rice.

Fresh scallops from Hokkaido, typically served as nigiri sushi over vinegared rice.

Two pieces of snapper on sushi rice, often served with a hint of wasabi.

Squid sushi typically consists of a tender slice of raw squid, elegantly placed atop a compact bed of vinegared sushi rice.

Hirame.

Escolar sushi, also known as white tuna, is typically served over sushi rice.

Shrimp sushi typically includes steamed shrimp on top of sushi rice, often accompanied by a hint of wasabi.

Soy tuna sushi typically includes fresh tuna marinated in soy sauce, served on sushi rice.

Black cod fillet, marinated in gluten-free miso, served on a bed of signature salad.

Grilled saltwater eel on top of sushi rice, typically garnished with a touch of unagi sauce.

Seared Japanese wagyu beef atop sushi rice, typically garnished with a light soy glaze.

Sea perch sushi: Delicate sea perch atop vinegared rice, typically garnished with a hint of wasabi and a brush of soy sauce.

Kinmedai sushi: Golden eye snapper, typically served as nigiri with vinegared rice. White fish family.

Shima aji sushi: Striped jack fish (amberjack) typically served as sushi, known for its high fat content.

Maguro.

Salmon sushi, typically includes fresh salmon over sushi rice, served with ginger, wasabi, and soy sauce.

Yellowtail hand roll typically includes yellowtail, green onions, and a hint of spicy mayo, all wrapped in a crisp seaweed cone with sushi rice.

Chopped scallop mixed with spicy mayo, cucumber, and scallions, wrapped in a seaweed cone.

Fresh salmon and sushi rice wrapped in a seaweed cone, typically includes avocado and cucumber.

Softshell crab, cucumber, avocado, and masago, wrapped in seaweed with sushi rice, often accompanied by a light sauce.

Spicy bluefin tuna, typically accompanied by cucumber and spicy mayo, wrapped in a nori sheet.

Bulgogi lunch combo with choice of mixed tempura, three-piece sashimi, eight-piece California or spicy tuna roll.

Chicken teriyaki served with choice of one side: mixed tempura, three-piece sashimi, 8-piece California roll, or 8-piece spicy tuna roll.

Salmon glazed with teriyaki sauce. Options include mixed tempura, 3-piece sashimi, 8-piece California roll, or 8-piece spicy tuna roll.

Freshwater eel, seasonal garnishes, served on a bed of rice.

7 pcs chef's choice assorted sushi (6 pcs chef's choice roll). *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Chef's choice assorted sashimi with a side of white rice. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Pork dumplings served with a dipping sauce.

Edamame sautéed in a garlic soy sauce.

Topped with a creamy sauce, baked and topped with masago and scallions. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Deep-fried calamari served with creamy dipping sauce.

Deep-fried and served with a dipping sauce.

Crispy fried rice topped with spicy tuna, jalapeños, and eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Seasonal vegetables and shrimp served with tempura sauce.

Served with tempura sauce.

Assorted sashimi, sprouts, scallions, cucumber avocado, mixed greens, and ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Mixed greens with ginger dressing.

Sliced cucumbers with ponzu sauce.

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

Seared tuna, topped with the chef's special spicy sauce and masago. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Onion, cilantro, avocado, and jalapeño with yuzu miso sauce.

Thinly sliced salmon, red onion, jalapeño cilantro, and yuzu ponzu sauce.

Thinly sliced yellowtail, jalapeño, cilantro, and ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Shrimp tempura, crab, avocado, and cucumber, typically includes a topping of tempura flakes and a drizzle of eel sauce.

Tuna mixed with spicy mayo, wrapped in seaweed and sushi rice, typically garnished with cucumber and sesame seeds.

Sliced avocado wrapped in sushi rice and seaweed, garnished with sesame seeds.

Grilled eel and ripe avocado, wrapped in seaweed and sushi rice, typically includes a drizzle of eel sauce.

Crispy salmon skin, cucumber, and a drizzle of unagi sauce, typically wrapped in seaweed and rice.

Hamachi.

Real crab meat, typically paired with cucumber and avocado, wrapped in seaweed and sushi rice.

Cucumber, asparagus, avocado, and a variety of other fresh vegetables, wrapped in seaweed and rice.

Deep-fried soft shell crab, cucumber, and avocado, typically includes a sweet eel sauce and masago.

Rolled sushi featuring salmon, typically accompanied by rice and seaweed.

Maguro.

Spicy tuna, cucumber, avocado, and cilantro, topped with yellowtail, jalapeño, and yuzu ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Salmon, avocado, and cream cheese, deep-fried and topped with eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Crab, avocado, deep-fried, with eel sauce.

Albacore, spicy tuna, avocado, cucumber, and ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Seared tuna, spicy softshell crab, shrimp tempura, cucumber, avocado, masago, and spicy garlic ponzu sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Salmon, crab, avocado, eel sauce, spicy mayo, masago, scallion, and spicy mayo.

A-grade backed langostino, crab, and avocado, topped with masago, eel sauce, and scallions.

A grade scallop, crab, and avocado, topped with masago and scallion, eel, spicy mayo.

Spicy crab, tempura shrimp, cucumber, and avocado topped with tuna, masago and eel, spicy mayo. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Tempura shrimp, spicy crab, cucumber, and avocado topped with spicy yellowtail, crunch, and chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Tempura shrimp, crab, cucumber, avocado, and masago topped with spicy salmon, crunch with chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Tempura shrimp, spicy crab, cucumber, shrimp, sushi, and avocado, crunch with spicy mayo, eel sauce.

Softshell crab, spicy tuna, spicy crab, spicy scallop, cucumber, masago, salmon, and chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Crab, cucumber, avocado, topped with sautéed shrimp, mushrooms, scallops mixed creamy sauce, masago, and scallion.

Crab, avocado, and cucumber, topped with tuna. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Spicy tuna, cucumber, masago, and tuna topped with a garlic ponzu sauce and scallions. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Albacore, spicy tuna, avocado, cucumber, fried onion, gobo, and sprout with chef's special sauce.

Tempura shrimp, cucumber, and avocado, topped with seared salmon, masago, spicy mayo, and eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Tuna, salmon, yellowtail, crab, avocado, and cream cheese, deep-fried with eel sauce, masago and scallions, spicy mayo. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Shrimp tempura, cream cheese, crab, avocado, and spicy crab, deep-fried with jalapeño, eel sauce, and spicy mayo. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Crab, cucumber, and avocado, topped with tuna, salmon, yellowtail, and shrimp. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Salmon, cream cheese, avocado, cucumber, and salmon on top. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Crab, tuna, salmon, yellowtail, avocado, and sprouts wrapped in cucumber and the chef's special sauce (no rice). *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Softshell crab, tempura shrimp, and cucumber topped with tuna, salmon, yellowtail, and chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Soft-shell crab, masago, tuna, and baked spicy scallop served with the chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Spicy tuna, avocado, deep-fried and topped with spicy mayo and eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Crab, avocado, shrimp tempura, and cucumber, deep-fried langostino bites topped with eel sauce, spicy mayo, and scallion.

Tempura shrimp, cucumber, and spicy soft shell crab, topped with albacore and jalapeños with an extra spicy sauce.

Spicy soft-shell crab, yellowtail, tuna, cucumber, avocado, masago, and chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Freshwater eel, crab, and cucumber, avocado on top, eel sauce.

Deep-fried eel, tempura shrimp, crab, cucumber, avocado, and spicy tuna topped with the chef's special sauce.

Freshwater eel, tempura shrimp, crab, cucumber, and avocado, topped with eel sauce.

Salmon, crab, and avocado, deep-fried and topped with eel sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Softshell crab, spicy crab, and spicy tuna, topped with seared ono and chef's special sauce. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Salmon, cucumber, yama gobo, and scallion topped with salmon. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Spicy salmon roll with cucumbers and avocado, wrapped in soy paper and topped with salmon and lemon slices.

Shrimp tempura, spicy crab mix, cucumber, and avocado topped with yellowtail, tuna and butter yaki shrimp grilled onions, and jalapeños served with the chef's special sauce.

Shrimp tempura, crab, spicy salmon, tuna, and yellowtail, with masago, avocado, and jalapeño on soy paper (no rice). *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illnesses.

Stir-fried udon noodles, seasonal vegetables.

Japanese sanuki style udon noodles in a hot broth, served with fish cake, shrimp, and vegetable tempura with 4 pcs cali roll.

Crispy chicken katsu served with choice of white or brown rice.

Korean-style beef bulgogi served with choice of white or brown rice.

Chicken teriyaki served with choice of white or brown rice.

Flavorful rice dish prepared to perfection, showcasing an ideal complement for any meal.

Masago is smelt fish roe, often served as a garnish or ingredient in various Japanese dishes for its mild and slightly sweet flavor.

Wholesome brown rice to complement your meal.

Real crab typically served as a premium addition, featuring fresh, succulent crab meat.

Gobo, often prepared as a side dish, typically includes thinly sliced burdock root, which may be seasoned or marinated depending on the specific preparation style.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Fresh wasabi, traditionally grated to enhance your dining experience with its authentic and piquant flavor.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing citrus beverage.

San Pellegrino sparkling water, typically includes natural mineral water with a distinct and refreshing effervescence, bottled at 750ml.

Bright and refreshing orange soda with a sweet citrus flavor.

Chilled, Refreshing Brewed Tea, Perfectly Balanced for a Hot Day

Brewed Japanese green tea served chilled.

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.