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HAWAII'S KITCHEN

Chefs take on salmon

Recipes prepared by chefs D.K.. Kodama of Sansei Seafood Restaurant & Sushi Bar and "Shaka" Troy Teruya of Catch of the Day Sushi in the "Broke the Mouth" cooking challenge on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Panko Crusted Ahi Sashimi with Soy Wasabi Butter

Chef D.K. Kodama

2 sheets nori
1 ounce rice
2 ounces fresh arugula or spinach
10 ounces fresh salmon
Pinch of salt
4 ounces tempura batter
4 ounces panko flakes
Vegetable oil for frying
Black sesame seeds
Finely chopped chives

Soy Wasabi Butter:
1 tablespoon ginger, crushed
1 teaspoon shallots
4 ounces white wine
1 teaspoon lime juice
2 ounces heavy cream
1/4 pound unsalted butter
3 tablespoons sweet Thai chili sauce
1 ounce wasabi paste
3 ounces shoyu

Prepare the Soy Wasabi Butter: Sauté ginger and shallots, add wine and lime juice, then reduce by half. Add cream and reduce again by one-third. Whip butter into the reduction and strain. Stir in chili sauce. Mix shoyu and wasabi paste together and whip into butter sauce (until sauce turns light brown but not too salty). Add a sprinkle of black sesame seeds and a dash the chopped chives.

On the top 1 inch of each nori sheet, spread half the rice (about 2 grains high). Lay half the arugula on the bottom third of the nori. Place half the salmon on the arugula. Season with salt. Roll tightly with a sushi rolling mat. Dip each roll in tempura batter. Coat with panko flakes and hold aside.

Place Soy Wasabi Butter of serving plates, sprinkle with black sesame seeds and chives.

Fry rolls, cut and place on sauce

Shaka Shaka Sake

Chef "Shaka" Troy Teruya

5 1-ounce pieces fresh salmon fillet (skin on)
One half sheet sushi nori (large sheet)
1 ounce crab flakes
1 teaspoon mayonnaise
1/2 ounce maguro (sashimi size)
1/2 ounce hamachi (sashimi size)
1 cooked shrimp (21/25, nigiri sushi type)
1/2 ounce white fish (sashimi size)
1/2 ounce avocado, sliced
4 green onion or leek stalks, chopped for garnish
1 ounce ikura (salmon roe)

Shaka sauce:
1/2 cup mayonnaise
1 teaspoon masago
1 ounce shiitake mushrooms
1 ounce bay scallops, chopped

Remove scales from salmon skin. Carefully remove the skin from fillet, dust with flour and deep fry until crisp.

Thinly slice the salmon fillets flat and place on a 1/2 sheet nori. Place plastic wrap over the fillet and turn over. Place the crab, mayonnaise, maguro, hamachi, shrimp, white fish and avocado on top and roll up like sushi. Cut into 5 pieces. Bake for 3 minutes at 375 degrees. Combine Shaka Sauce ingredients, add to salmon and bake for 3 more minutes.

Garnish with the salmon skin, ikura and green onion or leek stalks.

Nutritional information unavailable.

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