Traditional Japanese soup made with miso paste.

Miso Soup

Fresh sushi rolls made with the finest ingredients.

Ocean Zen Sushi

Pacific Rim

Shrimp tempura, cucumber, crab topped with crispy tempura flakes

Super Crunch Roll

Crispy tempura shrimp, crab, fresh spicy yellow fin tuna, cream cheese, avocado, cucumber in a light tempura batter

Ocean Zen Roll

Shrimp tempura, cream cheese, avocado, spicy yellow fin tuna, topped with creamy spicy aioli, sriracha

Crazy Roll

Fresh spicy yellow fin tuna, avocado, cream cheese

Crispy Spicy Tuna Roll

Tempura California Roll

Fire Grilled 8oz Filet Mignon & Garlic Herb Roasted Cold Water Lobster Tail, Garlic Mashed Potatoes, Broccoli, Asparagus, Lobster Demiglace Sauce

OZ Signature 'Surf N Turf'

Garlic Mashed Potatoes, Asparagus, Broccoli, Sweet Chili Butter Sauce

Asian BBQ Grilled Australian Lamb Chops & Tripepper Seared Rare Ahi Tuna

Smoked Gouda Bacon Mashed Potatoes, Asparagus, Table Side Black Truffle Compound Butter

1600°F Fire Broiled 16 oz Ribeye Steak & Bacon Wrapped Jumbo Scallops

Upgrade Roll

Sushi & Salad Combo

Miso Soup, Rice, California Roll, Crab Wontons, 2pc Pork Gyoza, Asian Slaw Salad

Hibachi Salmon

Hibachi Steak

Piled High Teriyaki Chicken, Napa Cabbage Slaw Mix, Candied Pecans, Crispy Wonton Strips, Hoisin Ginger Dressing

Teriyaki Chicken Salad

Mixed Greens, Goat Cheese, Candied Pecans, Fresh Strawberries, Raspberry Vinaigrette

Strawberry Greens Salad

Crisp Asian Pears and Baby Greens, Blue Cheese, Dried Figs, Candied Pecans, Honey Balsamic Vinaigrette

Asian Pear Salad

Ocean Zen's Signature Caesar, Fresh Chopped Romaine, Crispy Wonton Chips, Fried Capers, Parmesan Cheese

Caesar Salad

Garlic Butter Shrimp Stix, Hoisin BBQ Glazed Green Beans, Garlic Mashed Potatoes, Gorgonzola Cream Sauce

Hibachi Seared Steak Tips

Seasoned Sushi Rice, Cucumber Salad, Seaweed Salad, Spicy Mayo

Hawaiian Style Ahi Poke Bowl

Asparagus, Mushrooms, Red Onion, Parmesan Cream Sauce

Garlic & Herb Tossed Shrimp Linguini

7 Spice Breaded Mahi Mahi Fish, Yuzu Guacamole, Wok Fired Vegetables, Spicy Mayo

Mahi Fish Tacos

Grilled Chicken Breast and Tempura California Roll, Asian Vegetables, Steamed Rice, Teriyaki Butter Sauce

Teriyaki Chicken & Tempura California Roll

In a medium saucepan, bring 4 cups of water to a gentle boil. Add the dashi stock and stir until dissolved.

Prepare Dashi Stock

Reduce the heat to low. In a small bowl, mix the miso paste with a ladle of the hot dashi stock until smooth. This will help prevent clumps in your soup.

Mix Miso

Slowly add the miso mixture back into the saucepan, stirring gently to combine. Be careful not to boil the soup after adding miso, as it may lose its flavor.

Combine Miso with Dashi

Add the cubed tofu, chopped green onions, and rehydrated wakame to the soup. Stir gently and let it simmer for about 5-7 minutes to heat through.

Add Tofu and Vegetables

Taste the soup and adjust seasoning if necessary, adding sesame oil and chili flakes if desired. Ladle the miso soup into bowls and serve hot.

Garnish and Serve

Water

Dashi stock

Miso paste

Tofu (firm, cubed)

Green onions (chopped)

Seaweed (wakame, rehydrated)

Sesame oil

Chili flakes

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.

Cook the Rice

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Season the Rice

Using a sharp knife, slice the fresh salmon and tuna into thin strips. Cut the cucumber and avocado into long, thin slices as well. Set aside.

Slice the Fillings

Soften the cream cheese at room temperature for easier spreading.

Prepare Cream Cheese

Place a bamboo sushi mat on a flat surface and lay one nori sheet on top, shiny side down.

Lay Nori on Bamboo Mat

Wet your hands to prevent sticking, and take about a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread Sushi Rice

Place slices of salmon, tuna, cucumber, avocado, and a strip of cream cheese across the center of the rice.

Add Fillings

Starting from the bottom edge of the bamboo mat, roll it over the fillings tightly. Use the mat to help shape the roll, continuing to roll until you reach the exposed edge of the nori. Wet the edge with a little water to seal it.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between slices to ensure clean cuts.

Slice the Roll

Arrange the sliced sushi on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

Plate the Sushi

Sushi rice

Rice vinegar

Sugar

Salt

Fresh salmon (sashimi grade)

Fresh tuna (sashimi grade)

Cucumber

Avocado

Cream cheese

Nori sheets

Soy sauce

Wasabi

Pickled ginger

In a medium saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.

Prepare the Rice

In a small bowl, mix the soy sauce and sesame oil. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes.

Marinate the Salmon

Heat a non-stick skillet over medium-high heat. Add the marinated salmon fillets and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.

Cook the Salmon

While the salmon is cooking, slice the red bell pepper and zucchini into thin strips, and chop the green onions. Rinse the snap peas and set aside.

Chop the Vegetables

In the same skillet, add a bit of oil if necessary, and add the bell pepper, zucchini, snap peas, and green onions. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Stir-fry the Vegetables

In a small bowl, combine the teriyaki sauce, sriracha sauce, and lime juice. Mix well.

Prepare the Sauce

Fluff the cooked jasmine rice with a fork and divide it among serving plates. Top with cooked salmon and stir-fried vegetables. Drizzle with the prepared sauce.

Assemble the Dish

Sprinkle sesame seeds and fresh cilantro over the top of each plate before serving.

Garnish

Jasmine Rice

Salmon Fillets

Soy Sauce

Sesame Oil

Red Bell Pepper

Zucchini

Green Onions

Snap Peas

Teriyaki Sauce

Sriracha Sauce

Lime Juice

Sesame Seeds

Cilantro

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 20 minutes.

Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then pour over the warm rice. Gently fold to combine without mashing the grains.

In a bowl, mix flour, cornstarch, and baking powder. Gradually add cold water and ice cubes, mixing until just combined. Heat oil in a deep pan. Dip shrimp in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare Shrimp Tempura

Julienne the cucumber into thin strips for easy rolling.

Slice Cucumber

Place a bamboo sushi mat on a clean surface and lay a sheet of nori (seaweed) on top, shiny side down.

Prepare Rolling Mat

Wet your hands with water to prevent sticking, then take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.

Add Sushi Rice

Lay shrimp tempura, cucumber strips, and crab meat horizontally across the rice-covered nori.

Using the bamboo mat, carefully roll the sushi away from you while applying gentle pressure to keep it tight. Roll until the edge of the nori meets the exposed rice. Wet the edge with water to seal.

Gently press the tempura flakes onto the top of the roll before slicing.

Add Tempura Flakes

Using a sharp, wet knife, slice the roll into 6-8 equal pieces.

Arrange the sushi pieces on a serving plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Plate and Serve

Shrimp (large, peeled and deveined)

Cucumber (julienned)

Crab meat (imitation or real)

All-purpose flour

Cornstarch

Baking powder

Cold water

Ice cubes

Tempura flakes (also known as tenkasu)

Soy sauce (for serving)

Wasabi (for serving)

Pickled ginger (for serving)

Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin strips. Slice the cucumber into thin matchsticks.

Prepare the Vegetables

Finely dice the sushi-grade yellowfin tuna and mix with spicy mayo to taste. Set aside.

Prepare the Tuna

If using imitation crab, shred it into smaller pieces. If using real crab, flake it gently.

Prepare the Crab Meat

In a mixing bowl, combine the tempura flour, cold water, and salt. Whisk gently until just combined; do not overmix.

Make the Tempura Batter

Heat oil in a deep pan to 180°C (350°F). Dip the tempura shrimp in the batter, allowing excess to drip off, and fry in the hot oil until golden brown and crispy. Remove and drain on paper towels.

Fry the Tempura Shrimp

On a sushi mat, lay out a sheet of nori (seaweed). Spread a thin layer of cream cheese on the nori, followed by the prepared avocado, cucumber, crab meat, and spicy tuna mixture. Place 2-3 pieces of tempura shrimp on top.

Assemble the Roll

Using the sushi mat, carefully roll the nori away from you, tucking in the filling tightly as you go. Wet the edge of the nori to seal the roll.

With a sharp knife, slice the roll into 8 pieces. Serve with extra spicy mayo and soy sauce for dipping.

Slice and Serve

Tempura shrimp

Yellowfin tuna (sushi-grade)

Tempura flour

Spicy mayo (to taste)

In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.

In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups of water. Cook according to your rice cooker's instructions or bring to a boil, then cover and simmer for 20 minutes. Turn off the heat and let it sit covered for 10 more minutes.

In a small bowl, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.

Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.

Prepare the Nori

Wet your hands to prevent sticking. Take a handful of sushi rice (about 1 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.

Spread the Rice

In the center of the rice, layer 2-3 pieces of shrimp tempura, a few slices of avocado, 1 oz of cream cheese, and 2 oz of spicy yellowfin tuna.

Layer the Fillings

Using the bamboo mat, lift the edge of the mat closest to you and begin to roll the sushi away from you, pressing gently to keep the roll tight. Roll until you reach the border of nori, moisten the edge with water, and seal it.

Using a sharp knife, slice the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.

Cut the Roll

Drizzle the creamy spicy aioli and sriracha over the sushi roll. Sprinkle sesame seeds and sliced green onions on top for added flavor and presentation.

Top the Roll

Shrimp tempura

Spicy yellowfin tuna (sushi grade)

Creamy spicy aioli

Sriracha

Sesame seeds

Green onions (sliced)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or stovetop with the appropriate water-to-rice ratio.

Cook the Sushi Rice

Once the rice is cooked, transfer it to a bowl and gently fold in rice vinegar, sugar, and salt. Allow it to cool to room temperature.

Cut the yellowfin tuna into small cubes. In a bowl, combine the tuna with Sriracha sauce and mix well to create the spicy tuna filling.

Slice the Tuna

Cut the avocado in half, remove the pit, and slice it into thin strips.