Sticks'n'Sushi - Bethnal Green Catering

Maki Maki

Hell’s Kitchen: Tempura shrimp, avocado & spicy sauce, topped with tuna & barbecue. Ceviche: Pickled red onion, avocado & cucumber, topped with hiramasa, lime & coriander. Ebi Panko: Tempura shrimp & spicy sauce, topped with avocado. Shake Aïoli: Snow peas, avocado, miso aïoli & cucumber, topped with seared salmon & trout roe.

Full House

SOFT SHELL: Crispy softshell crab with masago & spicy sauce. WAGYU MAKI: Wagyu tartare with kizami wasabi & crispy kataifi. BLACK COD: Miso-marinated black cod with artichoke chips & pickled red onion. AKA EBI: Shrimp, spicy gochujang, avocado, snow peas, miso aioli & trout roe. RED'N'GREEN: Roasted pepper, avocado, cucumber, yuzu-kosho, shiso & tsume. KANI ABOKADO: Lobster & yuzu, avocado, cucumber, soya sesame, chives & coriander

Four Meal Drive

NIGIRI Shake Yaki – Seared salmon Maguro – Yellowfin tuna Ebi – Shrimp. Shake – Salmon

MAKI Chirashi – Seared fish, spicy sauce, snow peas, ginger, chilli & pickled red onion Hell’s Kitchen – Tempura shrimp, avocado & spicy sauce, topped with tuna & barbecue Nanban – Chicken, avocado, kataifi, coriander, soya sesame & spicy yuzu-kosho Shake Aïoli – Snow peas, avocado, miso aïoli & cucumber, topped with seared salmon & trout roe Spicy Tuna – Tuna, cucumber, spicy sauce, masago, kataifi & cress. Pink Alaska – Salmon, avocado, cream cheese & lumpfish roe. Ebi Panko – Tempura shrimp & spicy sauce, topped with avocado.

Okiniiri

NIGIRI SHAKE. Salmon [10] INARI. Tofu with ginger, shiitake, cress & sesame (v, ve) [10]

MAKI PINK ALASKA. Salmon, avocado, cream cheese & lumpfish roe [16] SPICY TUNA. Tuna, cucumber, chili, miso aïoli, masago, kataifi & herbs [16] CRISPY EBI. Tempura shrimp, avocado, spicy sauce & tsume soy [16] ARTICHOKE. Fried artichoke, yuzu kosho mayo, fresh chilli (v, ve) [16] MAMMA MIA. Avocado, cucumber, sesame & chives (v, ve) [16] 100 piece platter for 8-10 people

Manpai

NIGIRI SHAKE YAKI. Seared salmon [10] ABOKADO. Avocado, miso aïoli & sesame (v, ve) [10] MAKI EBI PANKO. Tempura shrimp & spicy sauce, topped with avocado [16] SHAKE AÏOLI. Snow peas, avocado, miso aïoli & cucumber, topped with seared salmon & trout roe [16] CEVICHE. Pickled red onion, avocado & cucumber, topped with hiramasa & coriander cress [16] SPICY TUNA. Tuna, cucumber, chili, miso aïoli, masago, kataifi & herbs [16] GARDEN ROLL. Sweet potato, sugar snaps, pickled red onion, chilli [16] 100 piece platter for 8-10 people

Zeitaku

NIGIRI MAGURO. Yellowfin tuna [10] HIRAMASA YAKI. Seared yellowtail kingfish [10] MAKI BLACK COD. Miso-marinated black cod with artichoke chips & pickled red onion [16] RED’N’GREEN. Roasted pepper, avocado, cucumber, yuzu-kosho, shiso & tsume [16] HELLS KITCHEN. Tempura shrimp, avocado & spicy sauce, topped with tuna & barbecue [16] SHAKE AÏOLI. Snow peas, avocado, miso aïoli & cucumber, topped with seared salmon & trout roe [16] CEVICHE. Pickled red onion, avocado & cucumber, topped with hiramasa & coriander cress [16] 100 piece platter for 8-10 people

Kantan

NIGIRI ABOKADO. Avocado, miso aïoli & sesame (v, ve) [10] KINOKO. Portobello mushroom & lime salt (v, ve) [10] MAKI RED’N’GREEN. Roasted pepper, avocado, cucumber, yuzu-kosho, shiso & tsume (v, ve) [16] ARTICHOKE. Fried artichoke, yuzu kosho mayo, fresh chilli (v, ve) [16] MAMMA MIA. Avocado, cucumber, sesame & chives (v, ve) [16] GARDEN ROLL. Sweet potato, sugar snaps, pickled red onion, chilli (v, ve) [16] ABOKADO HOSOMAKI. Avocado (v, ve) [16] 100 piece platter for 8-10 people