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Tadashi Roll Hot Hawaiian Roll Ojiya Udon Ahi Pataki

Tadashi Roll
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant

sheet nori
steamed white rice
wasabi
Tadashi's secret sauce (sauce from the restaurant Tadashi)
cucumbers, sliced
radish sprouts
organic baby mix greens
avocado, sliced
fresh Alaskan crab meat
fresh salmon, sliced
cooked shrimp
Tobiko

Spread some steamed white rice over the sheet of nori. Flip the nori
over and spread some wasabi in the middle of the nori then add the
secret sauce. Next, layer the nori with the cucumber, radish sprouts
and organic mix greens. Then add the crab meat, salmon and shrimp on
the vegetables. Top it all of with the avocado then roll the mixture up
into a sushi roll. Lastly spread some tobiko over the sushi roll, slice

Hot Hawaiian Roll
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant

1/2 sheet nori
steamed white rice
sesame seeds
wasabi
Tadashi's secret sauce (sauce from the restaurant Tadashi)
cucumbers, sliced
avocado, sliced
radish sprouts
fresh ahi, sliced
wasabi tobiko

Spread steamed white rice over 1/2 sheet nori. Sprinkle some sesame
seeds over the rice. Flip the nori over and spread some wasabi in the
middle of the nori and add the secret sauce. Next layer the nori with
the cucumber, avocado, radish sprouts and ahi. Roll the mixture up into
a sushi roll the spread some wasabi tobiko over the roll. Slice and
plate it to serve.

Ojiya Udon
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant

udon noodles
soup base
chicken
clams
aburage
steamed white rice
1 egg
green onions
Kamaboko

Cook the udon noodles and soup base in a pot over medium heat. Then add
the chicken, clams and aburage to the mixture. Take the egg and mix it
together with some steamed white rice, then add it to the pot. Let it
cook for a few minutes and top it off with the green onions and
kamaboko. Serve it in a large bowl.

Ahi Pataki
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant
Fresh ahi
fresh ago
daikon, shredded
garlic, sliced
grated ginger & daikon mix
green onions, sliced
panzu sauce

Sear the ahi in a pan or with a portable torch. Slice the seared ahi
and plate it with the ogo and shredded daikon on the side. Next add
some sliced garlic on top of the ahi, then layering the seared ahi with
the grated ginger & daikon mix and lastly the sliced green onions.
Drizzle the panzu sauce all over the dish and serve.