Moki's Sushi & Pacific Grill Menu

Blanched soybeans with kosher salt and lemons.

6 pieces of pan fried potsticker choice of chicken or veggie.

Spicy tuna, cucumber, avocado topped with wasabi tobiko and spicy tuna sauce.

Tempura'd shrimps, spicy tuna, and avocado topped with spicy tuna sauce.

Red and white miso with shitake mushrooms, scallions and tofu.

Marinated yellowtail with avocado, scallions, jalapeño, wasabi tobiko, and cilantro.

Sliced raw salmon, gently placed atop a mound of vinegared rice, traditionally served in two pieces.

Salmon, sliced lemon topped cal roll.

Yellowtail atop a small mound of rice, often accompanied by a touch of wasabi.

Blanched soybeans with kosher salt and lemons.

Green papaya, carrot, red bell peppers, cilantro and garlic chili sauce.

Three types of seaweed in a light sesame oil.

Chilled spinach, bonito flakes in a soy vinaigrette.

Pears ,mixed greens, bleu cheese and macadamia nuts with port vinaigrette dressing.

Grapefruit, candied pecan, carrots, roasted garlic-miso dressing.

Cubed ahi tuna, sesame oil, shoyu, onion, scallion, wakame with crispy wonton chips.

6 pieces of pan fried potsticker choice of chicken or veggie.

Tempura battered Kabocha, Butternut squash with crushed peanut tamarind

Topped with a creamy sesame dressing.

Served with Indonesian soy sauce.

Potato croquettes served with tonkatsu sauce.

Lightly fried with seasoned bread crumbs with cocktail sauce.

Grilled prawns in preserved lemon aioli and salsa verde.

Japanese deep fried chicken served with our house special sauce.

Grilled skewers of chicken served with peanut sauce and papaya salad.

Served with a ginger-lime dipping sauce.

Served with ponzu sauce.

Served with ponzu sauce.

Shrimps and vegetables tempura'd served with ponzu sauce.

Chicken, kani, shrimp tempura, egg, shiitake mushroom, scallion and vegetables.

Tonkotsu broth, chashu pork, egg, fish cake, cabbage, shimeji, pickle ginger, bamboo.

Served with wasabi mashed potatoes and baby bok choy.

4 pieces (basa) served with French fries, lemon tartar sauce and ketchup.

Served with coconut rice, spinach and a mango-cucumber sambal.

Served with five spiced potatoes, veggie and Korean BBQ sesame soy sauce.

Steamed rice seasoned in rice vinegar.

Steamed in coconut milk and served with toasted shredded coconut.

Steamed brown rice.

Seasonal mix of fresh vegetables.

Unagi, cream cheese, mango and sesame seeds.

Maguro, avocado and macadamia nuts.

Sake and avocado, tempura'd and rolled with scallions.

Smoked sake, spinach, avocado, cream cheese and scallions.

Sake, salmon skin, shiso, daikon sprouts, topped with ikura.

Tempura'd soft shell crab, crab mix and broccoli.

Tempura'd shrimp, shiso, daikon sprouts and avocado.

Marinated sake with avocado, scallions and cilantro.

Hamachi, tobiko, scallions, shiso, topped with sake.

Hamachi, avocado topped with hamachi.

Bincho, maguro, scallions, and tobiko, topped with maguro.

Tempura'd shrimps with avocado, topped with unagi and sesame seeds.

Unagi, avocado topped with hamachi, unagi sauce, green onion and tobiko.

Tempura'd soft shell crab, cucumber topped with sake and hamachi.

Crab mixed, avocado, tempura'd shrimp topped with seaweed salad and lemon aioli.

Tempura'd shrimps topped with crab mixed, avocado, spicy mayo and tobiko.

Crab mixed, salmon, cucumber, and green onion topped with spicy sauce and wasabi tobiko.

Tempura'd shrimp, jalapeno, coconut, macadamia nuts and sweet and sour sauce.

Spicy scallops, rolled with shiso, daikon sprouts, asparagus and avocado.

Spicy tuna, cucumber, avocado topped with wasabi tobiko and spicy tuna sauce.

Tempura'd shrimps, spicy tuna, and avocado topped with spicy tuna sauce.

Marinated yellowtail with avocado, scallions, jalapeño, wasabi tobiko, and cilantro.

Tempura'd shrimp, unagi, cream cheese, topped with salmon, avocado,spicy sauce and macadamia nuts.

Ahi tuna,tempura'd shrimps, tempura asparagus, avocado, spicy sauce and togarashi.

Tempura'd shrimps, cucumber topped with maguro, sake, tobiko and spicy sauce.

Cucumber, avocado, tempura' d asparagus topped with sesame seared tuna& spicy special sauce.

Tempura'd shrimps, avocado, topped with spicy tuna, wasabi tobiko, spicy, sweet and sour sauce.

Unagi, spicy tuna, cucumber topped with sake, cilantro, red onion and tobiko.

Tempura'd shrimps, unagi, spicy tuna topped with crab mixed, unagi sauce and wasabi tobiko.

Tempura'd shrimps, cucumber topped with crab mixed, spicy tuna sauce, unagi sauce &tempura flakes.

Tofu, mango, macadamia nuts and sesame seed.

Tofu, asparagus, carrot, tempura'd and roll with avocado and inari.

Grilled zucchini, oshinko, avocado, carrot, spinach topped with pesto sauce.

Tempura'd asparagus, oshinko inside topped with avocado and sweet and sour sauce.

Thinly sliced octopus typically served over a small bed of vinegared rice, often garnished with a touch of wasabi.

Halibut nigiri features thinly sliced halibut atop vinegared rice, typically served in pairs.

Saba (mackerel) nigiri consists of thinly sliced mackerel atop a small ball of seasoned rice, typically served in pairs.

Kani nigiri typically consists of a delicate piece of crab meat placed atop a small ball of seasoned rice, traditionally served in pairs.

Grilled freshwater eel on a small bed of seasoned rice, typically dressed with a sweet soy-based sauce.

Cooked shrimp delicately placed atop a small mound of seasoned rice, typically served in pairs.

Striped bass, thinly sliced, atop a small ball of seasoned rice, typically served in pairs.

Scallops served on top of vinegared rice, typically includes a garnish or light sauce to complement the delicate flavor of the scallop.

Albacore tuna, thinly sliced, served atop a small ball of seasoned rice, typically includes a touch of wasabi.

Sliced raw salmon, gently placed atop a mound of vinegared rice, traditionally served in two pieces.

Squid nigiri typically includes thinly sliced squid atop a small ball of seasoned rice, served in pairs.

Tobiko nigiri features flying fish roe delicately placed atop a small ball of seasoned rice.

Salmon roe gently placed atop a small bed of rice, typically garnished with a dab of wasabi.

Yellowtail atop a small mound of rice, often accompanied by a touch of wasabi.

Amaebi, or sweet shrimp, presented on a small bed of rice, showcasing its natural sweetness and delicate texture.

Bonito, thinly sliced, served atop a small ball of seasoned rice. Typically includes a dab of wasabi.

Scallop seasoned with a spicy mix, typically includes scallions and tobiko, served atop sushi rice.

Grilled asparagus nigiri features tender asparagus atop sushi rice, typically garnished with a light, savory sauce.

Grilled shiitake mushrooms, typically served on top of vinegared rice, making up two pieces per order.

Sliced pickled radish atop a small mound of sushi rice, typically served as a pair.

Thinly sliced carrot, served atop vinegared rice, typically includes a hint of wasabi between the carrot and rice.

Sliced avocado atop sushi rice, often garnished with a touch of wasabi or soy sauce.

Sushi rice nestled in a pouch of sweet soy sauce-marinated tofu, known as inari skin.

Thin slices of cucumber served atop a small mound of vinegared rice, typically forming two pieces per order.

Pickled burdock root, gently pressed atop a small mound of sushi rice, forming a delicate piece of nigiri.

Thinly sliced yellowtail, often accompanied by a light dipping sauce and garnishes such as scallions or radish to complement its rich, buttery texture.

Thinly sliced raw salmon, often enjoyed for its delicate texture and rich flavor.

Bincho sashimi typically consists of thinly sliced albacore, sometimes accompanied by subtle garnishes like green onions or a light ponzu sauce.

Thinly sliced mackerel, typically served with a garnish of green onions and grated ginger.

Hirame sashimi consists of thinly sliced halibut, often accompanied by a light dipping sauce or garnish to enhance its delicate flavor.

Thinly sliced striped bass, typically served with a side of soy sauce and a hint of wasabi for dipping.

3 of each chef's selection.

3 of each chef's selection, with sushi rice.

Yellowtail and avocado, rolled in seaweed and sushi rice, typically includes a touch of wasabi for balance.

Yellowtail and scallions, rolled in sushi rice and seaweed, embodying the simplicity and elegance of classic maki.

Salmon and avocado wrapped in seaweed and rice, reflecting a classic combination in maki rolls.

Cucumber wrapped in vinegared rice and seaweed, a simple yet classic maki roll.

Pickled radish wrapped in sushi rice and seaweed, typically includes a hint of sesame.

Grilled shitake mushrooms wrapped in sushi rice and seaweed, typically includes subtle seasonings to enhance the earthy flavors.

Ume-shiso maki combines pickled plum and shiso leaf, rolled in sushi rice and seaweed, offering a unique and refreshing taste.

Gobo maki typically includes thinly sliced burdock root wrapped in sushi rice and seaweed, offering a crisp texture and earthy flavor.

BBQ eel and avocado, typically wrapped in seaweed and sushi rice.

Fresh and creamy avocado, with delicately seasoned rice wrapped in seaweed.

Futo maki with mixed vegetables and tamago typically includes tamago (sweet egg omelet), cucumber, and an assortment of vegetables, all wrapped in sushi rice and nori.

With sesame seed.

Fermented Soybean

Mackerel rolled with sushi rice and seaweed, often accompanied by pickled ginger and wasabi.

Unagi, hamachi, avocado and sesame seed topped with unagi sauce.

Tempura'd soft shell crab, tobiko, avocado and cucumber.

Maguro, bincho, cucumber, spicy sauce and scallions.

Salmon, avocado, cream cheese, and sesame seed.

Salmon, sliced lemon topped cal roll.