David Paul’s reforms
crab sushi roll

These are the recipes for dishes prepared by Chef David Paul Johnson on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Reconstructed California roll

1/4 cup sushi rice
3 tablespoons avocado relish
3 tablespoons Dungeness crab salad
1/2 teaspoon wasabi tobiko caviar
2 tablespoons cilantro vinaigrette
1/2 tablespoon tobiko caviar, seasoned with chili oil
A pinch of deep fried nori, julienned
1 tablespoon European cucumber, diced
1/4 teaspoon black sesame seeds
1/4 teaspoon white sesame seeds, toasted

Form sushi rice in the center of a cold appetizer plate using a ring mold. Repeat for the avocado and then the crab salad.

Place wasabi tobiko in the center of the crab salad. Place the fried nori on top of the roll.

Place cilantro vinaigrette in a squeeze bottle and sauce the plate. Garnish with chili tobiko, cucumber and sesame seeds. Serves 4.

Sushi rice
1 cup calrose rice
1-3/4 cup water
2 tablespoons mirin
2 tablespoons rice wine vinegar

Cook rice and water in a covered, heavy-bottomed saucepan on low heat or in a rice cooker

Remove from the pot and place on a sheet pan. Drizzle mirin and vinegar over the rice, then mix. This will make the rice shiny and not too sticky.

Avocado relish
3 pounds ripe avocados
6 tablespoons Maui onions, finely diced
1/2 cup cilantro, chopped
1/2 cup creme fraiche
Salt and pepper to taste

Peel and seed the avocados; cut into a medium dice. Gently fold in the onions, cilantro and creme fraiche. Season with salt and pepper. Refrigerate, covered.

Dungeness crab
3 pounds Dungeness crab meat, picked
2 egg yolks
1 cup salad oil
2 tablespoons wasabi paste
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 tablespoon shallots, minced
Salt and pepper to taste
1/2 cup chopped chives

Pick through crabmeat and squeeze out excess moisture. Make an aioli with yolks, oil, vinegar, lime juice and wasabi. Fold the aioli into the crabmeat. Season with salt and pepper and add chives. Keep refrigerated.

Cilantro vinaigrette
1 cup cilantro leaves and stems
1 cup rice wine vinegar
1/2 cup mirin
2 tablespoons ginger, minced
2 tablespoons pickled ginger, minced
1 tablespoon garlic, minced
3 cups peanut oil
Salt and pepper to taste

Combine vinegar, mirin, both gingers, garlic and cilantro in a blender; puree until smooth. Begin slowly adding the oil while blender is running and continue to form an emulsion. Season with salt and pepper as needed and thin with more vinegar or mirin if dressing is too thick

Jack Daniel's Maui onion soup

2 tablespoons clarified butter
2 tablespoons grapeseed oil
1 pound Maui onions, julienned
3 pound onions, julienned
4 tablespoons shallots, minced
2 tablespoons garlic, minced
1-1/2 cup Jack Daniel's Whiskey
1 gallon veal stock
1 tablespoon cornstarch
Salt to taste
Freshly ground black pepper to taste
Chervil leaves

In a large, heavy-bottomed saucepot, caramelize the onions, garlic and shallots in the grapeseed oil and clarified butter. Deglaze with the Jack Daniel's and, using extreme care, allow the alcohol to flame off.

Simmer for ten minutes, then add the veal stock. Simmer the soup until the onions become tender and the flavor has developed.

Make a slurry using some of the soup and the cornstarch and whisk into the soup in a slow steady stream. Adjust the seasoning with salt and pepper to taste.

Place soup in warm soup bowls. Garnish with a crouton that has been topped with Gruyere cheese and baked at 350 degrees F. until golden brown. Garnish with chervil leaves. Serves 12

Recipe corrected

The amount of mashed potatoes in the recipe last week for Poor Man's Seafood Plate was incorrect. Here is the correct version:

Poor Man's Seafood Plate

From the McCully Fire Station

Potato-imitation crab cake
3 to 4 cups mashed potatoes (leftovers is OK)
1 can water chestnuts, chopped coarsely
1 egg
1-1/2 tablespoons mayonnaise
1 teaspoon sesame oil
2 tablespoon oyster sauce
Green onions, chopped
Chinese parsley, chopped
Salt and pepper to taste
1 pound imitation crab chunks (broken up)

Mix all ingredients. Form into patties. Dip into egg, then panko. Fry in oil. Serve with Chinese-style shoyu-mustard sauce or the shoyu-cream sauce with mahi-mahi that follows.

Shoyu-cream sauce with mahimahi
1 pound frozen mahimahi, sliced and marinated in: salt, pepper, lemon juice and worcestershire sauce, to taste
Chopped garlic, to taste
1/2 onion, chopped
Ginger, slivered, to taste
Dried shiitake mushrooms, soaked and sliced
1 can chicken broth
4 ounces milk or half and half
Fish sauce, to taste
Shoyu, to taste
Lime juice, to taste
Wasabi, to taste (optional)

Sear mahimahi, remove from pan. Cook onion, garlic, ginger, and mushrooms in small amount of chicken broth until limp. Add fish sauce, shoyu, lime juice, and the rest of chicken broth and simmer. Lower heat, add half and half, wasabi and mahimahi. Serve mahimahi sauce with imitation crab cakes. Garnish with chopped Chinese parsley and black sesame seeds. Serves 5-6.

Nutritional analyses not available.