
Riz Sushi Cafe
Place Settings
Please list the number of place settings that you’d like, along with your order.
Number of Chopsticks
How many people will be eating from this order?
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Number of Plastic Cutlery
How many people will be eating from this order?
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Appetizers
Oshis
Potato Bacon
Potato tempura, thyme garlic mayo, chilli flakes, bacon bits, and chive.
$12.00
Shichimi Tuna
Yuan albacore tuna, shichimi mayo, chive, and bubu arare.
$14.00
Habanero Salmon
Atlantic salmon, habanero oil, karashi su miso, pickled mustard seed.
$14.00
Berry Ebi
Ebi, garlic mayo, berry yuzu reduction, and shiso.
$16.00
Rolls
Cucumber Shiso Maki
Vegetarian and vegan. Cucumber and shiso leaf.
$4.50
Spicy Salmon
Spicy pineapple salmon, chive and endive.
$9.00
Curry Dynamite
Curry prawn tempura, cucumber and mint mayo.
$10.00
Veggie
Vegetarian. Braised burdock, pickled parsnip, fried yam and cucumber.
$10.00
Yuzu Crab
Blue crab meat, yuzu tobiko, cucumber, avocado and yuzu mayo.
$12.00
Futomaki
Unagi, tamago, ebi, cucumber, shitake mushroom, and kanpyo.
$16.00
Dons and Salad
Sashimi Salad
Mixed greens, romaine, cherry tomato, endive, chive, cucumber, sesame seed, fried onion, sesame dressing, and sashimi slices.
$16.00
Negitoro Don
Yuan albacore tuna, green onion, sesame seed and nori.
$18.00
Kaisen Don
Salmon, tuna, hotate, madai, botan ebi, and sushi rice.
$35.00
Platters
Tayo-Sei Platter
Three types of oshis of your choice, twelve pieces three types of chef's choice nigiri, one modern roll of your choice, one cucumber maki and one kaisen don.
$128.00
Kyoyo Platter
Three types of oshis of your choice, twelve pieces of three types of chef's choice nigiri, one modern roll of your choice, one cucumber maki and one negitoro don.
$112.00
Sakura Platter
Two types of oshis of your choice, one futomaki, four inari sushi, one sashimi salad, one cucumber maki and one salmon maki.
$80.00
Special Feature
Uni and Ikura Don
Fresh local uni, ikura, green onion, shiso, and special sushi rice.
$42.00
Hay Smoked Salmon Sashimi
Atlantic salmon, sliced onion.