Premium, sustainable ingredients
go into every yusō
It’s nosh with a conscience: yusō is made with additive-free Japanese nori, non-gmo California-grown sushi rice, and premium seeds and seasonings. yusō is made in small batches with fresh ingredients in Amesbury, Massachusetts.
five tasty flavor profiles.
Good for you, and the earth.
Spicy Smoked Salmon
For those who love a little added spice
Our house-made Sriracha sauce adds an extra kick to this sustainably-farmed, locally cold-smoked Salmon and cold-smoked Steelhead.
Smoky, buttery-flavored deliciousness
Cold waters give this sustainably-farmed, locally cold-smoked salmon its rich, buttery flavor, which we season with a touch of cayenne and lime.
Thai Peanut Smoked Mackerel
wild caught and locally smoked
Native, wild-caught, and locally smoked, Mackerel seasoned with Thai Peanut sauce.
Spicy Sesame Chickpea
The vegetarian’s tasty travel companion
Spicy house-made sesame chickpea filling with hints of onion, garlic, red pepper, and lime.
Pickled Umeboshi Plum
salty and tart
pickled Umeboshi plum is a Japanese delicacy made of fruit (ume) which is harvested and pickled - a perfect salty and tart option for warmer weather
That’s a wrap!
Every yusō is specially packaged to keep the rice moist and nori crisp.
Unwrapping the deliciousness is as easy as 1-2-3.
1. Rip the strip
Pull the center strip down and around yusō, much like you would open a pack of gum, until the strip detaches completely from the wrapper.
This action creates a right portion and left portion of wrapping, which you will remove in steps 2 and 3.
2. Pull right
Holding yusō with your left hand, slowly pull the right portion of wrapper away with your right hand.
3. Pull left
Holding yusō with your right hand, slowly pull the left portion of wrapper away with your left hand.