Snow Mountain Roll

The snow mountain roll is my favorite roll from Shogun. I know that having monterey jack cheese on a sushi roll sounds weird but it actually is amazing. It adds a cheesing taste to the roll which is amazing. I also think that the spicy mayo and eel sauce bond the cheese, fish, and vegetables together beautifully.

This is a close up photo of the snow mountain roll in a line with crunch and sauce on it.
Photo by Kevin Ma

Lion King Roll

The Lion King Roll from Shogun is an amazing roll. It is spicy which some people might not like but my dad and I love that about it. I think that the salmon and crab mix together very well. I also think that the punzo sauce and the spicy mayo mix together perfectly. It adds some flavor to the simple roll so that when it combines. I creates something amazing.

This is a picture of a lion king roll in a line with sauces on the roll.
Photo by Hero Kuapp

Rainbow Roll

The rainbow roll is a very traditional roll in the US. It is pretty much the california roll with fish and vegetables on top of it to make it look like a rainbow. My personal favorite rainbow roll is from Koen Japanese BBQ and Sushi. The fish on top of it adds new unique textures and flavors that enhance everything. This roll is good for people who want more fish on their sushi.

This is a picture of a rainbow roll put in a line with lemons and lettuce on the side.
Photo by Whitewish

Russian Roulette Roll

The Russian roulette Roll from Koen Japanese BBQ and Sushi is an amazing roll. I think that the flavors are amazing with the mixture of the spicy tuna and the mango. The mango brings a sweetness to off set the spicy tuna. The salmon brings a unique flavor to the roll. The crunch adds a crunchiness to the roll so over all. I love this roll. It is my second favorite roll in Lincoln.

This is a picture of a Russian roulette roll with salmon and some other spices and sauces.
Photo by Jen Kozin Photography

Avocado and Peanut Roll

The avocado and peanut roll from Ginger is another one of my mom’s favorite rolls. She loves it because peanuts and avocados are two of her favorite foods. She loves how the peanuts are crunchy and the avocado is soft and mushy. My mom also loves that the peanuts, avocados, and rice are all great for you with the mix of each of their nutrients. I personally don’t like the roll because I don’t like avocados or peanuts.

This is a picture of a Avocado and Peanut roll in a black plate.
Photo by Alissa from Connoisseurus Veg

Crunchy L.A.

This is a picture of 2 cuts of a Crunchy L.A. roll on a board.
Photo by Jason Jeon

The Crunch L.A. roll is my moms favorite roll from Blue Sushi. She loves how the sweet chili sauce and the other flavors mix so well together. She isn’t a big fan of spicy things so I think she likes this one because it has a small hint of spiciness to it. Don’t get me wrong, this roll is amazing but it is not my favorite. It is a very close second from Blue Sushi.

Spider Roll

I love the spider roll from Grey Whale. The spider roll is in very many sushi restaurants in Lincoln but I think that the one from Grey Whale is the best. The spider roll has crab, lettuce, cucumber, and avocado with eel sauce on top. The eel sauce, even though it sounds terrible, actual adds an amazing flavor to it which makes it so good.

This is a picture of the spider roll and someone ruching down with chopsticks.
Photo by Jen Yoie

California roll

The California roll is one of the most common rolls. This roll is in almost every sushi restaurant but I love the roll from Asian Fusion in Lincoln. It is very traditional in the United States. The roll has crab, avocado, and cucumber which provide a beautiful mix of flavors and textures. This is the roll that a lot of the people try first because it is very basic. I even started on this roll when I tried a roll for the first time. It doesn’t have a lot of unique textures or flavors compared to a lot of other rolls so people are more likely to try it.

This is a picture of a single cut of a California roll that includes a crab, cucumber, and avocado.
Photo by David Donnelly
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