Recipe by GothicGranola
From the cookbook "Hawaii Cooks" by Roy Yamaguchi. This is a recipe for which he is well known in Hawaii, a sushi dish without the seaweed wrapping.
- 2 cups short-grain rice
- 1 piece konbu (5-inch-square)
- 2 cups water
- 1⁄4 cup rice vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 1⁄2 cup mayonnaise
- 1 1⁄2 tablespoons white miso
- 2 teaspoons teriyaki sauce
- 1 tablespoon sambal oelek
- 1 cup cooked crabmeat
- 12 ounces prepared fish
- black caviar, for garnish
- baby greens, for garnish
- enoki mushrooms, for garnish
- nori, cut in strips, for garnish
- teriyaki sauce, for garnish
Directions See How It's Made
- To prepare the rice, place the rice in a bowl and rinse well. Repeat until the water runs clear. Set the konbu in the bottom of a rice cooker. Place the washed rice on top of the konbu and add the water. Turn the rice cooker on.
- In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
- When the rice cooker turns off, allow the rice to sit for 10 to 15 minutes. Scoop the rice into a bowl ; discard konbu. Sprinkle the vinegar mixture over the rice. Mix with a rice paddle or wide wooden spoon while fanning the rice to cook. Taste and adjust the seasoning with vinegar if necessary.
- In a bowl, combine the mayonnaise, miso, teriyaki sauce, and sriracha and mix well. Add the crab and stir well.
- Preheat the broiler. To assemble, line a wood sushi mold with plastic wrap, over lapping the edges and sides. In batches, line the mold with rice, press firmly, and top with a layer of unagi, then another layer of rice. Press down the rice with the top of the mold so that it is evenly packed.
- Unmold the mixture, remove the plastic wrap, and craefully transfer the sushi directly onto a broiler pan. Spoon the crab mixture over the top and place under the broiler for 5 to 10 minutes, until browned. Remove from tghe broiler and allow to cool for 1 to 2 minutes.
- Cut sushi into serving-sized pieces and arrange on 4 plates. Garnish with caviars, micro-greens, mushrooms, and nori strips and drizzle with kabayaki sauce. Serve immediately.
- NOTE: If you cannot get a wooden sushi mold, an 8-inch square cake pan lined with plastic wrap can be used instead.