Ooka Sushi Menu

Noodle soup.

Noodle soup.

Noodle soup.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Large hardshell clam.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Crab, available as sushi or sashimi.

Shell fish.

Dried beancurd.

Thick rich creamy dessert.

Octopus available as sushi or sashimi.

Eel, served sushi style or as sashimi.

Pan-fried pork dumplings filled with seasoned ground pork, served with a side of dipping sauce. Garnished with fresh parsley and vegetable slices.

Delicate shrimp dumplings, perfectly steamed and lightly fried, served in six pieces.

Crispy rolls filled with vegetables, served with a side of sweet chili dipping sauce. Four pieces per serving.

Deep-fried tofu, typically served with a side of tempura sauce and garnished with bonito flakes.

6 pieces.

Crispy wontons filled with a creamy crab mixture, served with a side of sweet and sour dipping sauce.

Six pieces of assorted vegetables, such as sweet potato, broccoli, and zucchini, coated in a light tempura batter and deep-fried.

Crispy battered shrimp, deep-fried to a golden brown. Served with a garnish of fresh parsley and a carrot slice.

6 pieces.

6 pieces.

Fried chicken covered in panko bread crumbs.

Poultry curry seasoned dish.

6 pieces.

Fried potatoes.

Hot.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Seared beef with chef's special steak sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Kani, tuna, salmon, white fish. Served with Yuzu sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Hot. Diced spicy tuna, topped with avocado. Served with mango sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Savory thin soup that typically has a broth or consomme base.

Fresh salad with a variety of green vegetables typically served on a bed of lettuce.

Sliced avocado with a variety of vegetables.

Salad with a seasoned microalgae base.

Ensalada de calamares: squid salad

Salad made from crab or imitation crab.

16 piece Sashimi & tuna roll.

8 pieces sushi & 6 pieces sashimi with spicy tuna roll.

15 pieces sushi 10 pieces sashimi with rainbow roll and spicy tuna roll.

Whole grilled eel on a bed of sushi rice.

Stir fried.

Stir fried.

Stir fried.

Stir fried.

Noodle soup.

Noodle soup.

Noodle soup.

Wheat noodle soup.

Wheat noodle soup.

Wheat noodle soup.

Wheat noodle soup.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Cooked on a hibachi grill.

Grilled chicken and shrimp, typically served with mixed vegetables and soy sauce, accompanied by fried rice.

Grilled steak and shrimp served with mixed vegetables and fried rice, typically seasoned with soy sauce.

Scallops and shrimp grilled on a hibachi, typically served with mixed vegetables and seasoned with soy sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Chicken and beef marinated in teriyaki sauce, typically includes a mix of vegetables, served over rice.

Grilled chicken and shrimp, typically served with mushrooms, zucchini, and onion, all brought together with a savory teriyaki sauce.

Sliced beef and shrimp glazed in a sweet and savory teriyaki sauce, typically accompanied by a selection of vegetables.

Grilled shrimp and scallops, typically served with a blend of mushrooms and onions, all glazed in a rich teriyaki sauce.

Tuna, salmon, white tuna (snapper).\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Crabmeat, tamago, pickle, carrot, inari, cucumber and avocado.

Hot. Fried crabmeat, cream cheese with crunch outside. Served with spicy mayo and eel sauce.

Deep fried California roll. Served with eel sauce and yum yum sauce.

Fried chicken, lettuce, avocado. Served with mayo sauce.

Crab, avocado and cucumber, topped with variety of fresh fishes.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Eel and cucumber, topped with avocado. Served with eel sauce.

Hot. Tuna and avocado, topped with spicy tuna. Served with spicy mayo.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Hot. Salmon, cucumber, avocado, topped with spicy salmon. Served with spicy mayo.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Hot. Spicy shrimp, crunch, avocado, topped with spicy crabmeat. Served with honey wasabi sauce.

Hot. Shrimp tempura and cucumber, toppel with crabsticks and crunch. Served with spicy mayo and eel sauce.

Hot. Crabmeat, cucumber, jalapeno, topped with yellowtail and avocado. Served with yuzu sauce.

Hot. Shrimp tempura, cucumber, topped with salmon and avocado. Served with spicy mayo and eel sauce.

Hot. Spicy tuna, crunch and avocado, topped with tuna.

Hot. Deep fried, spicy tuna and cream cheese. Served with spicy mayo eel sauce and hot chili sauce.

Hot. Deep fried, salmon, cream cheese, avocado, crabmeat. Served with spicy mayo and eel sauce.

Shrimp tempura, cucumber, cream cheese, topped with shrimp and avocado. Served with eel sauce.

Hot. Spicy crabmeat, crunch, avocado, topped with eel and avocado. Served with eel sauce 21.

Hot. Spicy crabmeat, crunch, avocado, topped with rare steak. Served with steak sauce and eel sauce.

Hot. Shrimp tempura, cucumber, topped with spicy tuna, crispy tempura flakes. Served with spicy mayo and eel sauce.

Hot. Tuna, jalapeno, mango, topped with avocado. Served with spicy mayo and eel sauce.

Hot. Shrimp tempura, eel, spicy crabmeat and avocado with rombu seaweed. Served with eel sauce.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

Stir fried.

Cooked in oil.

A creamy and tangy sauce, often paired with hibachi dishes, enhancing flavors of seafood, meat, and vegetables.

A creamy blend of mayonnaise and select spices, offering a tangy and slightly spicy condiment, ideal for enhancing a variety of dishes.

Eel sauce is a sweet and savory soy-based sauce, not containing actual eel, ideal for enhancing sushi and various dishes.

A harmonious blend of ginger, soy sauce, vinegar, and a hint of sugar, this ginger dressing is crafted to complement any salad with its zesty and slightly sweet profile.

Crabmeat temaki, available as classic or hand roll.

Sweet potato temaki; available as a classic roll or hand roll.

Vegetable temaki, choice between classic or hand roll, filled with fresh veggies.

Avocado temaki, offered as classic or hand roll.

Cucumber temaki options available in classic or hand roll styles.

Peanut avocado temaki: Choice of classic or hand roll, filled with creamy avocado and crunchy peanuts.

Eel temaki: choice of classic or hand roll, sushi rice, seaweed wrapper.

4 pieces.

Boston temaki featuring fresh lobster, avocado, cucumber, and a touch of mayo. Choose between classic roll and hand roll.

Spicy.

Spicy.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Spicy.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Hot.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Four pieces of meticulously sliced raw salmon and tuna, typically presented in a traditional Japanese bento box setting.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Lightly battered shrimp and assorted vegetables, deep-fried to achieve a crispy texture, served in a bento box format.

Fried chicken covered in panko bread crumbs.

Piece of fish.

Seaweed wrapped around rice and filling. piece of fish.

Choose any 2 rolls: Includes varieties like Alaska, avocado, and more. Options range from salmon to spicy crunch variants and vegetable-focused rolls.