Turn a can of tuna
into the sushi
‘Catch of the Day’

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"The Electric Kitchen" airing in the first half of February features executive chef Troy Teruya of Catch of the Day with sushi recipes for the Cherry Blossom Festival.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here are some recipes from the show.

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.

Sushi Rice

2 cups uncooked rice
2 cups water
1/2 cup rice vinegar
6 tablespoons sugar
2 tablespoons Hawaiian salt

Rinse rice in rice pot; drain. Add water and cook rice.

Combine remaining ingredients, stirring until salt dissolves; pour over hot rice and mix lightly. Makes about 6 cups.

Tuna Salad

1 can (6 ounces) tuna, drained
2 tablespoons mayonnaise
2 tablespoons diced onion
2 tablespoons diced tomato
Salt and pepper to taste

Combine all ingredients; chill. Makes about 1-1/2 cups.

Charlie's Tuna Sushi

3/4 cup Sushi Rice
1/2 sheet sushi nori (seaweed)
1/2 teaspoon sesame seeds
2-1/2 tablespoons Tuna Salad
1 strip Japanese cucumber

Spread rice on nori; sprinkle with sesame seeds. Place plastic wrap and bamboo mat over rice. Flip over so nori is on top. Spread Tuna Salad on nori; place a cucumber strip on tuna. Roll like a jellyroll, encasing the nori, tuna, and cucumber. Shape by squeezing gently. Cut in eight crosswise slices.

Variation: Make Tunari (Tuna Salad in Cone Sushi) by stuffing 2 tablespoons Tuna Salad into small, prepared aburage (deep fried tofu) cones. Garnish with green onion

Nutritional information unavailable.

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