[THE ELECTRIC KITCHEN]

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HECO

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This sushi
is really big

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This dish was prepared by Carol Devenot, author of "Island Light Cuisine," 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

One Giant Sushi

2 cups brown rice
2 cups white rice
6 cups water
1 6-ounce can water-packed tuna, drained
1-1/2 tablespoons brown sugar or brown rice syrup
1 tablespoon soy sauce or tamari
1/2 cup seasoned rice vinegar
Salt to taste
1/4 cup furikake nori (Japanese seasoned seaweed mix)
1/2 cup thinly sliced carrots, parboiled
1/2 cup thinly sliced Japanese cucumbers
2 sheets sushi nori (seaweed)
Shoga (sliced pickled ginger) for garnish

In a rice cooker or a large saucepan, combine rice and water; cook until done.

In a small saucepan, combine tuna, brown sugar and soy sauce; cook until soy sauce is absorbed.

Combine rice vinegar and salt. Place hot cooked rice in a large mixing bowl and fold in vinegar mixture.

Line 13-by-9-inch pan with 2 sheets waxed paper. Sprinkle furikake evenly in pan. Spread half the seasoned rice on the furikake, packing firmly. Spread tuna over rice. Alternately layer carrots and cucumbers in rows over tuna. Cover with remaining rice, then sheets of nori. Firmly pack rice down with another 13-by-9-inch pan so the layers stick together. Cover until ready to serve.

To serve, cut into squares and garnish with shoga. Serves 9.

Approximate nutritional analysis, per serving: 165 calories, 7 g protein, 1 g fat, 32 g carbohydrate, 2 g fiber.

Note: Other condiments such as Japanese pickled vegetables or kanpyo (dried gourd strips) can be added when layering carrots and cucumbers.

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