Saketome Sushi - Bigfork, MT

regular, wasabi, citrus

spicy smoked salmon, avocado, mango, cream cheese. tempura-panko and flash fried. drizzled in liger and eel sauce

spicy crab, mango, cucumber. topped with ahi, salmon and avocado

tempura shrimp, unagi, cream cheese, masago. topped with spicy smoked salmon. drizzled with eel sauce and wasabi aioli

tempura shrimp, spicy crab, avocado. topped with salmon, hamachi, lemon rinds, and green onion

tempura soft shelled crab, mango, avocado, and cucumber. topped with ahi and scallops

cucumber, avocado, green onions, and cream cheese. topped with smoked salmon

tempura shrimp, avocado, and mango. topped with sweet and spicy scallops and thinly sliced orane rinds

crab, ahi, hamachi, avocado, and jalopeno. flash fried, drizzled in eel sauce and wasabi aioli. and of course. no rice

crab, avocado, and cucumber. topped with ahi, salmon, and hamachi

spicy ahi, mango, and cucumber. topped with half an avocado, drizzled in liger sauce

tempura soft shelled crab., avocado, cashews, wasabi aioli. topped with ahi, strawberries and ika sansei. drizzled with liger and sriracha

unagi, tempura shrimp, and crab. topped with ebi, avocado and strawberries, drizzled with liger and sriracha

spicy ahi with sesame oil, peanuts, green onions, avocado, and cucumber. topped with shiro (white tuna), a mango-strawberry-jalapeno confetti, and black tobiko

spicy salmon, cucumber inside. topped with eel, avocado, and macadamia nuts. drizzled with eel sauce

tempura crawfish, mango, bamboo shoots, ginger. topped with ahi avocado, and roasted coconut flakes. drizzled in sweet soy

unagi, cucumber inside. topped with half an avocado. drizzled in eel sauce and macadamia nuts

salmon, avocado, jalapeno, and cream cheese. rolled nori out and flash fried. drizzled in eel sauce topped with masago

tempura tofu, cucumber, avocado, carrots, green onions, and cream cheese. topped with wakame (seaweed salad)

tempura crawfish, unagi, green onions, masago, and cream cheese. topped with hamachi and jalapenos, drizzled with liger and emulsified green onion oil, then lightly seared