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Hawaii-style Maki Sushi Rolls

When the Japanese immigrated to Hawaii, they adopted new ingredients and cooking techniques which gave their traditional Japanese recipes a twist. Sushi is a good example. Hawaii sushi is different from Japan sushi. Highly seasoned with more vinegar and sugar, Hawaii sushi rice holds up in humid weather longer than lightly seasoned sushi rice. The fillings are intensely flavored as well. The typical Hawaii-style maki roll is filled with the following:

*gyuko (sweet egg omelet)
* kampyo (cooked gourd)
*unagi or teriyaki tuna
*flaked dried ebi (shrimp)
*seasoned shiitake mushroom.

They may be prepared earlier and refrigerated until ready to roll.

Gyuko (Sweet egg omelet) or Tamago

6 eggs
2 tsp. mirin
1 Tbsp. dashi
3 Tbsp. sugar
tsp. salt

In a small bowl, break the eggs and scramble well. Add remaining ingredients and blend well. Prepare a square tamagoyaki pan (tamago means egg; yaki means grilled) by spraying with non-stick cooking spray or oiling with a paper towel damped with vegetable oil. If you do not have a tamagoyaki pan, use a very small non-stick skillet or a jelly roll pan. Grease it with non-stick spray or a paper towel moistened with vegetable oil. Pour in a thin layer of seasoned blended egg mixture. As it cooks, use a spatula to fold the egg omelet over on the omelet in the back end of the pan (I fold it into thirds, so that is twice onto itself.) Lightly oil the front end of the pan and lift the omelet in the back and grease the pan underneath it. Pour in more egg mixture, lifting up the cooked omelet to let uncooked egg mixture flow underneath. When this is cooked, flip the omelet at the back of the pan over onto the omelet in the front end of the pan, twice over into thirds. Repeat until all the egg mixture is cooked. Allow to cool before slicing into long strips.

Kampyo and Shiitake Mushrooms
1 pkg. dried kampyo
1 quart dashi fish stock
cup white sugar
cup soy sauce

Rinse dried kampyo under running water. Soak the kampyo strips in a large bowl of water for about two hours or until the gourd strips are soft. Drain. Place the kampyo in a pot with the dashi, sugar and soy sauce. Bring this to a boil and then lower flame and simmer until kampyo strips are tender but not too soft. They should be easy to cut but not fall apart when you pull them. Drain and cool. Cut into sushi roll lengths. Use three or four strips per roll.

For mushrooms, rinse and soak about five or six large Shiitake mushrooms (more if they are small.) Cook in the same method as kampyo. Squeeze out liquid before slicing into strips to use.

Teriyaki Tuna or Eel (Unagi)
1 can flaked tuna, packed in oil (not water)
OR
1 can cooked eel
4 Tbsp. white sugar
4 Tbsp. soy sauce

Drain half the oil from the canned tuna or eel. Place the tuna or eel and remaining oil in small sauce pan. Mix in sugar and soy sauce. Stir over medium-low heat until sugar is dissolved. Cool. Squeeze out excess liquid before using.

Dried Ebi Flakes or Powder
Sold in little packages in red, pink or green colors. The colors do not affect the flavor.


To make Hawaii-style sushi su, follow the recipe on BellaOnline.com Hawaii-style Sushi Rice Su Recipe. Then, roll maki sushi as usual using the above fillings in the same roll.

Hawaii-style Sushi Rice Su Recipes
http://www.bellaonline.com/articles/art36055.asp

Tamago Roll video:
http://www.imakesushi.com/howto/sushi-omelet.html

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