Spicy crab sushi
is a treat

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This dish was prepared by Robert Santos and Ben Marquez of Maui Community College on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Haleakala Crater Sushi

5 ounces crabmeat
1/2 cup plus 2 tablespoons mayonnaise
1 tablespoon minced green onion
1 tablespoon wasabi powder
1 teaspoon ko choo jung (Korean hot sauce) or Thai sweet chili sauce
3 cups cooked rice
3/4 cup guacamole or mashed avocado
>> Garnish:
1 tablespoon tobiko (flying fish roe)
1 tablespoon wasabi tobiko
Thinly sliced green onions
Slivered nori strips (seaweed) or furikake nori
Pickled ginger

Squeeze excess water from crab; mix with 4 tablespoons mayonnaise and green onion.

Combine wasabi powder with 3 more tablespoons mayonnaise; mix until smooth and place in a squeeze bottle.

Combine ko choo jung with remaining 3 tablespoons mayonnaise; mix until smooth and place in squeeze bottle.

To serve: Place a 3-inch ring mold on a plate and place 3/4 cup rice in bottom. Top with 3 tablespoons guacamole and 1/4 of crabmeat mixture; remove mold. Squeeze wasabi and ko choo jung mixtures over each serving. Garnish with tobiko, sliced green onions, nori and ginger. Serves 4.

Note: A 3-inch diameter can, open on both ends, can be used in place of a ring mold.

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