I was around eight years old when I had a california roll for the first time. For some reason, I couldn’t forget how amused I was with the combination of the flavors inside my mouth. Lol. Given that the classic sushi recipes taste really good, who would’ve thought that these can be further enhanced and recreated?

There are hundreds of modern sushi creations all over Metro Manila today, but you’ll just find my best five here. This list might be a little biased, though, since I’m a big fan of anything torched or truffled:

Ooma: Steak Aburi Maki

I’ve been to Ooma a few times already before I got to try their Steak Aburi Maki. It’s definitely not your typical maki because of its meat— it’s fully cooked and it isn’t seafood. Nonetheless, every bite feels like heaven in your mouth, thanks to the truffle and beefy goodness.


Steak Aburi Maki (Php 335)

Ooma is originally located in SM Megamall. Their two other branches are at Edades Tower and Garden Villas in Rockwell, and Bonifacio High Street Central, respectively.

Sushi Ninja: Okinawa-Toshi

Sushi Ninja’s toshi sushi are fried rice balls topped with various types of seasoned seafood. I never thought that such combination was possible. Lol. The crunchiness of the rice ball combined with fresh seafood will definitely satisfy your taste buds!

As for my most recommended, of course, it would be their Okinawa-Toshi. Once I mention what lies on top of the crunchy rice ball, you might want to dine at Sushi Ninja in a jiffy.


Okinawa-Toshi (Php 380)

This delicious sushi creation consists of torched salmon and cream cheese topped with a generous amount of truffle oil, plus Sushi Ninja’s special sauce and ebiko. Can’t wait to have some? Head over to Westgate in Alabang, Muntinlupa!

Sensei: Salmon Belly Aburi

This is probably the first torched sushi I’ve ever tasted, and it has been one of my favorites ever since. Why? You guessed it— it’s torched and it’s truffled! Plus, it’s topped with ikura, and I love how it literally bursts with flavor with every bite.


Salmon Belly Aburi (Php 390)

You can find Sensei along Aguirre Avenue in BF Homes, Parañaque.

Ooma: Ebi and Kani Aburi Maki

Ebi and kani are two of the classic ingredients in making sushi. But who thought that combining them with cream cheese and aligue mayo is a good idea? How about adding some crunch by mixing in tempura crumbs?? Or having them torched??? Ooma did it again!


Ebi and Kani Aburi Maki (Php 265)

Ooma: Uni Ebi Tamago Taco-maki

Yes, another Ooma creation: the Taco-maki. It’s an open-faced temaki but with a slight crunch, which makes it taco-like. Among their Taco-maki selection, I like their Uni Ebi Tamago the most, thanks to the freshness of these three ingredients plus their delicious and unique aligue mayo.


Uni Ebi Tamago Taco-maki (Php 220)

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