Complete Menu

Miso, tofu, and mushrooms.

Deep-fried tofu cubes with tempura dipping sauce.

Seasoned soybeans with shell

Sweet and tangy seaweed salad with chili rings and sesame seeds.

Diced yellowtail with onion, salmon roe and avocado.

King Trumpet mushrooms fried in Chef Wilson's very own tempura recipe.

Chilled silky tofu with House Sauce.

Cucumber and seaweed salad.

Salmon, avocado inside, salmon and sliced lemon on top.

Salmon and avocado.

Fresh fish with avocado wrapped in cucumber with sesame seeds and a special sweet and spicy poke sauce.

Kani (imitation crab) with mayo and avocado

Baked salmon inside with avocado on the top.

Salmon, avocado, and cucumber with tuna and masago on top.

Deep-fried spicy rolls made with home-made spicy mayo and teriyaki sauce

Tuna and Avocado

Cooked salmon ,avocado inside and baked salmon on top

Spicy tuna on the inside with avocado on the outside.

Deep-fried kani (imitation crab stick), avocado, kani, crunchy walnuts, and honey-mustard sauce on top.

Spicy Hamachi with cucumber, dry green chives and jalapenos.

Chef's choice of fish, marinated egg yolk, kaiware, ikura, shiso leaf, and house sauce.

Kani (imitation crab meat) with avocado in a roll topped with baked salmon and spicy mayo.

Choose the option below of fresh tuna, salmon, or hamachi.

Baked salmon with avocado and teriyaki sauce on top.

Assorted fresh fish, avocado and cucumber inside, fresh tuna, salmon, hamachi, and avocado on top

Spicy tuna on the inside and the outside.

Salmon with avocado on the inside. Covered with salmon and topped with mayo and ikura (salmon roe).

Cooked crispy salmon skin

Fresh Tuna, Salmon

A gluten-free corn tortilla baked with rice, salmon, jalapeño and bell pepper. Topped with a spicy sauce.

Imitation crab and mango on top, with cucumber, avocado and mango inside. Served with spicy Mayo.

Fish chip on top of a spicy roll with spicy mayo and masago on top.

Japanese Hamachi, and California avocado

Imitation crab meat on top of a deep-fried tuna roll, topped with spicy Mayo and sriracha sauce.

Egg, cucumber, avocado, and carrot.

Traditional pan-fried tomago nigiri.

Classic roll with avocado

Classic roll with cucumber

Cooked carrot and avocado on the inside with fresh avocado on top.

Cooked carrot and baked sweet potato on the inside.

Cucumber and avocado

Sweet potato and Avocado fried in the chef's own tempura batter.

Fresh sashimi from a variety of fish. (8 pieces)

Fresh sashimi from a variety of fish. (16 pieces)

Fresh Black Snapper. Choose 3 or 5 pieces.

Fresh Bluefin Tuna Belly. Choose 3 or 5 pieces.

Fresh Halibut. Choose 3 or 5 pieces.

Fresh Aji. Choose 3 or 5 pieces.

Fresh Japanese Red Snapper. Choose 3 or 5 pieces.

Fresh Kanpachi. Choose 3 or 5 pieces.

Fresh salmon. Choose 3 or 5 pieces.

Fresh Aburi Salmon Toro on rice. The salmon is lightly torched to perfection.

Fresh Aji on rice.

Fresh Kanpachi on rice.

Fresh Bluefin tuna belly on rice.

Salmon Roe wrapped in nori with rice on the bottom and cucumber as a garnish. Includes two pieces.

Traditional pan-fried tomago nigiri.

Fresh Yellowtail tuna on rice.

Chef's choice of fish on rice.

Tataki with House Sauce and sesame seeds.

Hamachi with Ponzu Sauce

Chef Wilson's very own Miso-Marinated Salmon with pickled daikon and carrots, served with a bed of rice.

Salmon with Orange Sauce

Traditionally known as Hamachi Kama, this grilled Yellowtail fish collar is a favorite at Holy Sushi.

A variety of fish including, Toro, Chef's choice of fish, and Ikura.

Fresh fish poke with corn, cucumber, and avocado.

Simmered Snapper fish head served with rice.

Chef Wilson will design and display ten rolls of his choice, complete with wasabi and ginger garnishes.

A variety of beautifully displayed vegetarian sushi rolls.

Some of Holy Sushi's best rolls arranged as a Chanukiah!

Chef Wilson's own spicy mayo.

Terriyaki sauce as an addition to your order.