The chefs at MoMo Sushi Bar wok sauté pan-Asian cuisine and wrap baked and raw sushi rolls to populate their extensive menu. To prime bellies, teeth snap a crisp outer leaf before sinking into juicy poultry in the honey-garlic-chicken lettuce wrap, and in the baked green mussels with crab, New Zealand mussels saunter by forks with an entourage of crab scallions and creamy smelt bathed in eel sauce. Spoonfuls of miso soup and forkfuls of side salads keep taste buds limber for the main-course specialty rolls, which beckon to chop sticks in sundry combinations of fresh fish and zesty veggies. The baked King roll dons a baby lobster crown to reign over crab mix and avocado, and is a favorite dish among guests and groveling court jesters. Crunch batter adds dimension to the Super Crunch roll, which brims with shrimp tempura, spicy crab, cucumber, and cream cheese, and adept hands wind tuna, crab, and cream cheese into the Las Vegas roll before deep frying the raw disks and dressing them in spicy crab mix, teriyaki sauce, and a sequined head dress.