Molded Sushi With Unagi and Spicy Crab

“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.”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
  3. 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.
  4. In a bowl, combine the mayonnaise, miso, teriyaki sauce, and sriracha and mix well. Add the crab and stir well.
  5. 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.
  6. 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.
  7. 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.
  8. NOTE: If you cannot get a wooden sushi mold, an 8-inch square cake pan lined with plastic wrap can be used instead.

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