Hawaii Sushi - 夏威夷寿司

When was growing up in Hawaii, when we would say "sushi", we didn't think of nigiri sushi, with its raw fish. The word "sushi" to us, meant one specific type of futomaki sushi (太巻き寿司), that I want to share with you. Whereas a "California" roll, has crab, avocado, and mayo, the maki roll in Hawaii has its own specific set of ingredients.

4 Cups Calrose Rice (粳米)
Secret Ingredient! - 1 cup Mochi Rice (もち米)
1 pack Kampyo (Dried Gourd Strips) (かんぴょう)
1/4 cup Shoyu (しょうゆ)
1/8 cup Mirin (みりん)
1/8 cup Sake (日本酒)
1 Tbsp Sugar
1/2 packet Sushi mix
3 Eggs
1 Tbsp Hon Dashi(ほんだし)
2 cans of Tuna
1 pack of Nori sheets (のり)
1 pack of Hana Ebi (Green) (花海老 （緑）)
1 pack Hana Ebi (Red) (花海老 （赤）)

Besides the futomaki, there was also one other type of sushi that is very common in Hawaii, what we call cone sushi, or in Japanese, inari sushi (いなり寿司). Cone sushi would always accompany the maki sushi on trays at parties at someone's house. For the cone sushi, we'll need:

1 Carrot
2 packs Inari Age (Fried Tofu Pockets) (いなりあげ)
1 can of Tuna
Kewpie Mayonnaise (キユーピー)

These sushi are the products of generations, 140 years, of Japanese in Hawaii, and have become an island classic.

00:00 - Intro
01:39 - Prepping the components
08:43 - Maki Sushi Assemble
11:36 - Making Cone Sushi
15:11 - Tasting