Advertisement - Click to support our sponsors.

Catch array of
sushi specialties

Recipes prepared by chef Troy Teruya of Catch of the Day Sushi on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Katsuo Katsu

2-1/2 ounces of sliced aku
1/2 package tempura batter mix
1 cup panko
2 1-ounce sushi rice balls
Oil for deep frying
Green onions
Shaka Sauce:
4 teaspoons mayonnaise
1 teaspoon masago (smelt eggs)

Prepare tempura batter. Dip aku in batter then coat with panko. Deep fry 1 t0 1-1/2 minutes in oil at 350 degrees. Remove from oil and pat dry with paper towel. Place on top of rice balls. Combine Shaka Sauce ingredients. Draw sauce on sushi and on the plate. Garnish with green onion.

Deep Fried Spicy Tuna

2 strips of nori, 1/3 sheet in size
2 1-ounce sushi rice balls
1 ounce spicy tuna (see note)
1/2 package tempura batter mix
1/2 cup panko flakes
Oil for frying

Prepare tempura batter. Wrap strips of nori around rice balls to make a wall. Fill in with spicy tuna. Dip the whole sushi in tempura batter then coat with panko Deep fry 2 to 3 minutes in oil at 350 degrees. Remove from oil and pat dry with paper towel.

Note: To make spicy tuna combine fresh tuna with chile oil, mayonnaise, masago and chile pepper powder to taste.

Spicy Tuna Cake

2 ounces sushi rice
2 ounces spicy tuna
Shiracha sauce
Shaka sauce (see first recipe)
Sesame oil
Thinly sliced nori strips
Green onions
Chile pepper powder

Place rice in a sushi rice ring mold or use a can with top and bottom removed. Gently press spicy tuna on rice. Remove mold.

Draw designs on the plate around the tuna cake with the sauces and sesame oil. Garnish cake with nori, green onions and chile pepper powder.

Tako Poke

2 ounces tako poke
2 1-ounce sushi rice balls
2 strips of nori, 1/3 sheet in size
1 teaspoon mayonnaise
1/2 teaspoon Shiracha sauce
1/4 teaspoon masago

Mix together tako poke, mayonnaise, Shiracha sauce and masago. Wrap nori around rice balls to create a wall. Fill with tako mixture.

Ultimate Soft Shell Crab Temaki

1 soft shell crab
1/2 cup flour
Oil for frying
1/2 teaspoon Shaka Sauce (see first recipe)
1/2 sheet nori
2 ounces sushi rice
Cucumber strips
Kainare (radish sprouts)
Avocado strips

Coat soft shell crab in flour. Deep fry, turning to cook both sides, 2 to 4 minutes in oil at 350 degrees. Remove from oil and pat dry with a paper towel.

Chop crab. Coat with Shaka Sauce. Place rice on one end of nori sheet. Add cucumber, kainare, avocado and crab mixture and roll up.

Nutritional information unavailable.

Click for online
calendars and events.