Food & Drink

Ooma Joins Poke Trend: Our Verdict

It's here for a cruelly limited time.
IMAGE Maia Puyat
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When it comes to taking trends and pushing them to their limits, Ooma is definitely ahead of the pack. The latest summer addition to their menu, which has already sent people flocking to their restaurants in just one weekend, only reinforces this: Ooma’s poke bowl ticks off everything you've come to expect from the standard white rice, cubed raw fish, shoyu, cucumbers, avocado combination—except it's been “ooma-fied” in the best ways possible.

 

The sushi rice explodes with the sour, sweet, and umami flavors that have become an Ooma signature. The base is seasoned with a special sauce, sesame toasted to perfection, plus a sprinkle of katsuoboshi flakes and scallions—the bold mix a stunning contrast to the lightness of the fish on top.

Instead of just plain cubes of raw fish, Ooma brings together raw spicy tuna and torched salmon aburi—smoke and spice enveloping your mouth with a wild busrt of flavor. Ooma’s food has never been singular when it comes to texture so the addition of tempura crumbs and slivers of pickled red onions comes as a no-brainer; instead of cucumber, they furnish toppings with green apples to add crunch as well as a sweet contrast. Finally, the dish is finished with wasabi aioli, toasted nori, and fried leeks.


Make sure to toss everything together thorooughly to let the flavors to really seep into each other.

On its own, Ooma’s Salmon Aburi and Spicy Tuna Poke is good for one person, but order it to share because you'd still want the good old Wagyu hanger steak. If you're thinking of getting the bowl for takeway, eat it within two hours to preserve freshness.

The Salmon Aburi and Spicy Tuna Poke Bowl is only available until July 15. Ooma has branches at SM Mega Fashion Hall, Mandaluyong City; Rockwell Edades, Makati City; and Bonifacio High Street Central, Bonifacio Global City, Taguig City.

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Maia Romulo Puyat
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