May 18, 1998

Home & Garden



Grandma Emily Yoshikane

Grandma's sushi - Hawaiian style

by Michelle Liu

   No time or money to go to a sushi bar? Now you can learn how to make sushi right at home, and it doesn't need to have any raw fish in it. Let your guests make their own sushi or roll the sushi yourself and pre-cut it.
   This is my Grandma Yoshikane's sushi recipe from Hawaii. She gave it to my mom who in turn gave it to me. So, although Grandma doesn't make it as often anymore, she has passed on her sushi legacy. But, whenever I make it, it doesn't seem to taste quite as good as Grandma's. It must be the love she puts into it that makes it so ono (delicious). I am happy to share with you some of my favorite local Hawaiian recipes! Aloha!
   The ingredients in this recipe can be found at your local grocery store or for more selection and lower prices at an Asian market. The nori (dried seaweed) can be found in the Oriental food section. It usually comes in packs of 5-10 sheets. The rice is the short grain sticky type. Avoid long grain, jasmine, brown rice, etc. that would take away from the taste of the vinegar sauce.
   Vinegar Sauce:
   1 c white vinegar
   3/4 c. sugar
   4 tsp. salt
   1/4 c. dried shrimp (optional)
   yield: 1 cup vinegar sauce for 5 cups of rice
   Combine all ingredients in a saucepan and bring to a boil. Use a strainer and pour liquid over freshly cooked rice. Note: gradually add vinegar sauce mixture to the rice to taste. Mix and cover rice with a towel and let it sit for about 15 minutes.
   5 c. cooked short grain rice
   Some Suggested Fillers:
   Sliced avocados
   Sliced cucumbers (lengthwise) and de-seeded
   Imitation crab meat
   Takuan (a yellow pickled turnip in the refrigerated sections at Asian markets)
   Thinly fried scrambled eggs (Beat two eggs and fry flat on frying pan; let cook and flip entire egg over, fry other side, remove from pan and slice into thin strips.)
   1 can tuna, drained
   1 Tbsp. shoyu (soy sauce)
   2 Tbsp. sugar
   Combine all ingredients and cook until dry and crumbly.
   Optional for dipping:
   Pea-sized amount of Wasabi
   2 tsp. of soy sauce
   Mix well. Put a thin layer of sushi rice on nori (dried black seaweed sheets). Add desired fillings on the rice and roll the sushi as tight as possible. Cut and serve.
   Fried Rice
   4 c. left over rice
   Bacon cut into pieces
   Left over meats (luncheon meat, ham)
   1/2 round onion, diced
   1 stalk green onion
   2 cloves of garlic
   Soy sauce to taste
   Oyster sauce to taste
   Fry bacon until crispy. Add onion and garlic and other left over meats and fry for a few minutes. Reduce heat to medium and add rice, soy sauce, oyster sauce, pepper and green onions.
   Chinese chicken salad
   1 1/2 lb. chicken, cooked and shredded
   1 head lettuce, shredded
   2 1/2 c. sliced celery
   2 bunches Chinese parsley, chopped (about 1 inch)
   1/4 c. sugar
   1/3 c. white vinegar
   1/2 c. salad oil
   2 Tbsp. sesame oil
   2 tsp. salt
   1 tsp. black pepper
   1/2 c. peanuts
   1 Tbsp. toasted sesame seeds
   2 pkg (3 oz size) wun tun strips
   In a salad bowl, combine chicken, lettuce, celery and parsley. In a jar combine sugar, vinegar, oils, salt, and pepper, shake well. Just before serving, pour dressing over salad; toss gently. Top with peanuts, sesame seed and wun tun strips. (You can toss chicken with a little bit of sauce for more flavor.) Chill well.
   Fortune Cookies
   3 Tbsp. butter or margarine
   1/2 tsp. vanilla
   3 Tbsp. sugar
   1 egg white
   1/3 c flour
   Blend all ingredients except flour. Slowly stir in flour. Spread rounded teaspoonful batter in 3-inch circle on greased cookie sheet. Bake 400 degrees for five minutes. Fold cookie in half while warm, insert "fortune" and place center of cookie fold over rim of glass and gently press down ends to bend cookie in middle. Let cool.
   Tofu salad
   1 block firm tofu
   1 bunch watercress - 1 1/2 inch lengths
   8 oz. bean sprouts
   1/4 c. minced green onion
   2 cloves garlic
   1/2 c. soy sauce
   1/2 c. salad oil
   2 Tbsp. sesame oil
   Salt and pepper to taste
   Blanch watercress and bean sprouts separately. Cut tofu into 1-inch squares. Layer dish with tofu, watercress, bean sprouts, green onion. Pour sauce over tofu and vegetables.