Tag Archives: salmon

Pika’s Cafe

Pika's Cafe
Pika’s Cafe

We started going to Pika’s Cafe when they first opened their doors and were located on the opposite end of the building they are currently located. The former location was smaller with only approximately 20 seats. Since expanding, they have grown their image and brand to be one of the island’s favorite breakfast and lunch joints with locals and visitors.

Bear was craving for their breakfast kimchee & bulgogi fried rice and salmon benedict so we rushed over and got there by 10:00 am knowing breakfast service ends at 10:30 am. We were told upon signing the wait list that it’ll be a 10 minute wait so we were happy that we’ll still be able to order breakfast.

During our wait outside one server opened the door as guests were leaving and mentioned that they would be opening on Sundays. I was surprised but saw it coming seeing with how popular the restaurant has become.

I would always tell others that Pika, co-owner of Pika’s Cafe, had mentioned during a Guam Women’s Chamber round table meeting that one of her conditions to her husband before opening the restaurant was that Sunday’s would be their family day to spend time with their children so opening on Sunday was off limits. I always thought this was a great ground rule and example for business owners with children. However on that same token I always thought Sunday was one day that many locals and visitors dined out and was a day that most restaurants should open their doors, especially the popular ones.

I checked their Facebook page and it confirmed January 22 as their first Sunday operation. Yay! We don’t only have Saturday to dine there. The wait would not be as long now that weekend diners have a choice or… are Sunday church goers going to be our next hurdle. The struggle is real with a restaurant in such demand. We need a plan of attack.

With that said, we finally got seated after 30 minutes and the lunch menu was now in effect. Bummers!

Coffee first

Our server was courteous and consistently checked on us even as busy as they were.

Our server did not mention to us about opening on Sunday. Yet, I wonder if the owners dedicated another day of the week as their family day or is it still Sunday and they are entrusting the Sunday operation to their dedicated and hard working staff members to keep the restaurant afloat.

Breakfast at Pika's
Lunch at Pika’s

Bear ordered the Classic Burger Champ with Fried Egg. It was a very tasty burger and the ciabata bun, lana sauce, and avocado was a nice touch on the classic burger. However, he would have liked the the classic burger condiments of ketchup, mayo, and mustard in the burger or on the side. The burger was served alone with no starch. Regular or shoe string fries would complete the $15.00 dish. A small portion of fried taro, lemai, or banana chips would add an island touch.

Classic Burger
Classic Burger Champ $15.00

I was glad to a different item and ordered the Shrimp Club panini. The chili aioli had a slight kick and the panini was grilled to perfection. At $14.00, I also would have liked a starch to accompany my meal and maybe a creamy dipping sauce like ranch dressing to mellow down the chili aioli.

Shrimp Panini
Shrimp Club $14.00

I am glad to see how successful Pika’s Cafe has become. They have won in different categories for Pika’s Best over the years. We will continue to dine here even without the condiments and starches. It is one of our highly recommended places to visiting family, friends, and clients.

Pika’s Cafe $$
Open daily: 7:30am-3:00pm
888 N. Marine Corps Drive
Star Building,
(Chamorro directions: across St. John’s school)
671-647-PIKA (7452)

View their menus at:
To Go: http://tinyurl.com/PikasToGo2015
Kids: http://tinyurl.com/PikasKids2013
Catering & Private Party Menu: http://tinyurl.com/Catering2014Pikas

Passion: Dining

Tuna Sushi Bake

Sushi bake is one of those dishes the is accompanied by a craving for it. It’s a simple dish but is not one of those dishes that you can just whip up. Depending on Bear’s mood, I make it with either tuna, chicken, crabmeat, or salmon. I made tuna the other night after thinking about it all day at work.

Sushi bakes were made popular by the crabmeat version but it evolved with the use of other meat products. It’s a musubi type dish that is baked with the meat product on top and wrapped with laver/seaweed sheets.


I purchase the seaweed at San Jose Supermarket. At $1.59 for 1 package of 8 trays containing 6 pieces of seaweed per tray is a steal.


Sushi Rice
6 cups cooked white rice
3-4 tbsp rice vinegar or 1/2 packet rice vinegar powder
4 + 2 tbsp TastyIsland rice seasoning (nori fumi furikake)


Let cooked rice cool a bit where it is not piping hot and the steam can barely be seen. Mix in the rice vinegar with rice in the same pot you cooked your rice. There’s no need to dirty another dish. Rice vinegar has a pungent smell and taste so start with 3 tbsps. Add furikake. Taste and adjust vinegar or furikake. Keep in mind that the furikake mix I use contains salt so 4 tbsps is enough for the amount of rice used.


Transfer sushi rice to 9×13 baking dish press to into pan. Tip: wet your rice spoon with water to prevent rice from sticking as your spread and press rice.


Sprinkle the 2 tbsps of furikake onto of pressed rice.

Preheat oven to 350°F.


Strain your tuna from the juices. So let me just say that I take pleasure in straining my tuna because of this kitchen gadget. The struggles I used to have prior to finding this at a local $1.99 store, Sweet Home Dededo.


Add tuna to mixing bowl along with other ingredients. If you like a spicy kick, feel free to add more siracha.


Spread tuna mix on top of sushi rice. Be sure to spread the tuna evenly.


Bake for 10 mins and then turn oven from bake to broil and broil for 5 mins additional minutes.


Remove from oven and cut into bite size pieces. Best served hot.

Tuna Topping
6 cans 5oz chunk white tuna, drained
1/8 piece of white onion, chopped finely
1/2 cup mayonnaise – I only use Best Foods
2-3 tsp siracha or more depending on your spice level
Salt & Pepper


Wrap with 1 seaweed sheet like I do or…


…sanwich between 2 sheets like Bear does. You find that the seaweed sheets disappear much faster that the sushi so buy enough.

Passion: Kitchen Kreations