Delicious Past…

Oakland’s Ta-Ke Sushi

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Sushi is always one of, if not the first meal we have when we go home to visit in the Bay Area of California. The assortment of fresh fish on top of a California Roll to make the amazingly delicious Rainbow Roll…one of my favorite. Last time we were home there was sushi joint not too far from where we were staying, Ta-Ke Sushi right there on Grand Avenue on Lake Merritt.  I am not sure what was previously there but the place is a bit dark and has those old wooden booths, great for privacy but a bit odd at a sushi place. It was freezing so I ordered tea but not miso soup for me. I like to save any possible room in my stomach for the last few pieces of sushi. We were there on a recommendation hoping that it would give us our sushi fix for the next few days. Looks good right? Well, it was just plain sushi to me. Don’t get me wrong, I like simple clean flavors when it comes to sushi, not all that extra spicy mayo sauce and cream cheese stuff, and steak filled rolls this new generation calls sushi. But I think my sushi should taste super fresh, make my taste buds go OMGOODNESS! And leave me with a nice refreshed palate wanting more. This sushi was just ‘Eh’. Like the rice was not fresh, fish was okay but not super refreshing, and the tempura was cold…not my idea of a delicious sushi fix. My DH and I starting making sushi at home a couple of years ago when we live in Mexico. Check out the following for some easy sushi recipes.
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Oakland's Ta-Ke Sushi
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 8 Sushi Rolls
 
Ingredients
  • Rice:
  • 4 cups of prepared Sushi Rice
  • ½ cup Rice Vinegar
  • ¼ cup White Sugar
  • 1 tbsp Vegetable Oil
  • ½ tsp Salt
  • Spicy Tuna:
  • Tuna Fillet, thinly diced
  • Sriracha Sauce or other hot Asian Chili Sauce, to taste
  • Crab Mix:
  • 4 imitation Crab Sticks
  • 2 tbsp Mayonnaise
  • Shrimp Tempura:
  • 8 large Shrimp or Prawns
  • Tempura Mix
  • Oil for frying
  • Sashimi:
  • Tuna Fillet, thinly sliced
  • Salmon Fillet, thinly sliced
  • Cucumber, skinned, seeded, julieened lengthwise
  • Avocado, sliced
  • Wasabi powder
  • Pickled Ginger slices
  • Soy Sauce
  • Toasted Sesame Seeds
  • 4-8 Nori Sheets
Instructions
  1. Prepare Sushi Rice according to package.
  2. Once done, place in a large bowl.
  3. In a saucepan, combine Rice Vinegar, sugar, oil, and salt.
  4. Bring to a boil and mix until sugar is dissolved.
  5. Pour mixture over rice and combine all evenly.
  6. Allow rice to cool.
  7. Mix water into wasabi powder, teaspoons at a time.
  8. Refrigerate wasabi.
  9. Thinly dice tuna fillet and add in Sriracha sauce until spicy level is reached.
  10. Refrigerate Spicy Tuna mix.
  11. Break up Crab sticks in a medium bowl.
  12. Add mayo and mix well.
  13. Refrigerate crab mix.
  14. Thinly slice tuna and salmon fillets for sashimi.
  15. Refrigerate immediately.
  16. Prepare tempura mix according to box directions.
  17. Fry shrimp and let drain on paper towels.
  18. Place your sushi roller in a ziploc bag.
  19. Cut Nori sheets in half.
  20. Place the smooth side of the Nori down and add cooled rice to opposite side.
  21. Sprinkle with toasted sesame seeds.
  22. Roll the nori using the sushi roller.
  23. Be firm but gently, don't squeeze.
  24. Using a sharp knife, slice roll in half and then in three pieces each.
  25. Start another roll with half a nori sheet, spread with rice, sprinkled with sesame seeds.
  26. Add in Crab mix and a cucumber slice.
  27. Place in a couple of Shrimp Tempura, roll and serve.
  28. Prepare another Shrimp Tempura roll and place sashimi and avocado on top.
  29. Wrap with a piece of saran in between the roller and roll.
  30. Serve Sushi with wasabi, ginger, and soy sauce.

 

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