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Nori’s puts new spin
on eating nori

Here are the recipes for dishes prepared by Beth Nakajima of Nori's Saimin & Snacks on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

UME FURIKAKE MAKI SUSHI

40 ume, pitted
Furikake
Nori
Hot rice

In a blender, blend ume to a smooth texture. Put in a squeeze bottle. Place nori on bamboo rolling mat and spread hot rice on 1/2 of the nori sheet. Squeeze ume onto rice and sprinkle furikake all over the rice. Roll into maki sushi.

MUSTARD CABBAGE SUSHI

1/4 head cabbage
1 bunch kai choy (mustard cabbage)
Nori (laver sheets)
Hot rice

Sauce:
1 cup shoyu
1/2 cup sugar
1 cup vinegar
3 chile peppers

Chop cabbage and kai choy into very thin slices. Sprinkle with salt and sugar. Add a weight (suggestion: use a bowl or pot filled with water) on top and cover. Let sit overnight.

Next day, squeeze out all water. Combine sauce ingredients and soak cabbage in sauce mixture.

To prepare sushi: Place a nori sheet on a sushi mat and cover half of the sheet with rice. Place a strip of tuna, egg, or katsuo (dried fish flakes) and cabbage mixture along the near edge and roll up.

NORI'S POKE

1/2 pound fish, cubed
Ogo (seaweed) is optional
Poke Packet (sold at Pat's Island Deli and Nori's Saimin & Snacks)

Pour poke packet over fish.

FURIKAKE SCALLOPS

15 large scallops
Nori, cut into 1-to 2-inch strips
1/2 cup mochi flour
1/2 cup cornstarch
Furikake
Oil for deep frying

Sauce
1 cup shoyu
3/4 cup sugar
1/2 cup sake
Garlic, minced, to taste
Ginger, minced, to taste

Combine sauce ingredients and set aside.

Wrap scallops with nori strips and use a 6 inch skewer to hold nori in place. Combine mochi flour and cornstarch, mix well. Dust scallops with mixture. Deep fry scallops till a golden brown. While scallops are hot, dip into sauce and sprinkle with furikake over scallops while still wet.

Nutritional information unavailable.

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