Recipes

Hawaiian Dessert Sushi

Mark "Gadget" Hoffman

Sushi is all about the rice, so don’t let anyone tell you that this isn’t Sushi

The Stuff:

21 ounces of Sweetened Flaked Coconut, divided

1-¼ cups of uncooked Sushi Rice

3 cups Marshmallows

½ cup Cane Sugar

Salt as needed

Rice Wine Vinegar - as needed

1 Mango

1 Pineapple (cut the top off square and use as a garnish when plating)

1 Honeydew Melon (you don’t need much, so buy a half or quarter melon)

A Sushi mat and rice paddle

Waxed paper

A very sharp knife

The Work:

(Sorry, this one is very labor intensive)

Peel, core and thinly slice the Pineapple and the Mango lengthwise.

Put on cooling racks and place in 150degree oven for 2 hours (just don’t burn it)

(This will remove the excess moisture from the fruit and make it sweeter)

After baking, julienne the fruit and place on the side to cool

Peel, deseed, slice, and julienne the Honeydew Melon, set aside

Take ½ cup of the coconut and toast it in a frying pan until golden brown, set aside to cool

Make the Sushi Rice as per product directions, however do not pre-rinse the raw rice

And do add the ½ cup of sugar to the mix before cooking

(cook it until you can hear the rice ‘crackle’. 20 minutes should do)

Put the rice in a large bowl, add the remaining coconut, the marshmallow (melted in a

saucepan), stir until well blended, spreading the rice around the edge of the bowl

Allow to cool until warm to the touch. The rice mixture should be formable.

Time to roll the Sushi…

Prepare an 8oz bowl of tap water and ¼ cup of the vinegar to keep the rice from sticking.

Lay out the Sushi mat and wet it with the water/vinegar mixture (wet the rice paddle too)

Make a rectangle of rice approximately 3” wide and ¼” thick, the length of the mat

Place a few strips of the fruit in the center of the rice rectangle,

Roll the mat to form a Maki Roll

Place roll on a generous length of waxed paper, roll it tightly, and place it in a plastic bag

Vary the combinations of the fruit as desired (but the pineapple seems to go best)

Continue until the rice is gone. Don’t forget to wet the mat each time!

Place the bag of rolls in the refrigerator to cool and set for 2 hours

It’s a good time to clean up. And you WILL find rice everywhere!

(you can do up to here a day ahead of time)

Time to slice the Sushi…..

After cool and set, prepare another bowl of Vinegar water.

Spread out the toasted coconut on a plate

Unwrap the rolls, one at a time placing them into the toasted coconut and roll them to coat

Slice the rolls in 1” pieces, wipe and wet the knife with the vinegar between slices

Plate the rolls.

This should produce 40-50 rolls depending on the size of your rolls and slices. Traditional Sushi is ‘a bite and a half’

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SeaRenity Crab Dip

Jim & Jill Trainor (SeaRenity)

Combine the following ingredients together

and let stand in fridge overnight or at least a couple of hours.

1 lb. crab meat, picked over

1 can artichoke hearts, rinsed well, drained and chopped

4 cloves garlic, chopped

1 C. mayo

2C. mozzarella, shredded

dash of hot sauce, or more to your preference

1/2 C. Parmesan cheese

Grease a baking dish butter, fill with mixture and top with a combination of 1/4 C. of bread crumbs and 1/4 C. parmesan.

Cover and bake @325 for 30 minutes.

Remove cover and bake for another 30-40 minutes

until top is crusty and slightly brown.

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Wild Rice Salad

Janice Zucchi (Top Secret)

This dish was a huge success at the “New”Boaters BBQ.

1 cup of rice (follow directions on container to cook.)

2 T. butter

pinch of cloves

1 red apple, cored & diced

2 celery ribs, diced

1/2 red pepper, diced

1/2 c cranberries or raisins

1/2 cup sliced almond, toasted

1/2 red or sweet onion, chopper fine

6 T. white wine vinegar or white balsamic vinegar

3 T vegetable or olive oil

2 cloves garlic, minced

salt and pepper to taste.

In large saucepan, cook rice according to directions on the container.

Cook till tender.

Drain and transfer to bowl and cover.

Chill rice for about 2 hours.

Dice the celery, pepper, apple, and onion.

Melt the butter and saute' with cloves and apple until golden.

Add to rice and toss.

Add the celery, onion, pepper and cranberries, and toasted almonds to rice; mix well.

I use Ocean Spray Craisins for the cranberries and I toast the almonds in a pan on the stove.

In a bowl, wisk remaining ingredients and pour over salad.

Toss well.

Chill up to 2 days.

If you want, you can also dice a 1/2 yellow and green pepper.

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