Recipes provided by KHON Fox 2

BROADCAST DATE:   09/17/00

                                             KATSUO KATSU
                  From the Kitchen of:  Chef Troy Teruya of Catch of the Day Sushi

2 1/2 oz. slices aku
2 1 oz. seasoned sushi rice balls
1/2 pkg. tempura batter mix
1 c. panko
shaka sauce (4 tsp. mayonnaise, 1 tsp. masago)
green onions

Dip slices of aku into tempura batter.  Place slices of aku into panko.  Cover both sides of aku with panko.  Deep fry for approx. 1-1 1/2 minutes at 350 degrees.  Remove slice from oil and pat dry with paper towel.   place slices on top of rice ball.  Put shaka sauce on top of aku katsu and on the place.  Add green onion for garnish.

                                    DEEP FRIED SPICY TUNA
                     From the Kitchen of:  Chef Troy Teruya of Catch of the Day Sushi

1 oz. spicy tuna*
2 1 oz. seasoned sushi rice balls
2 strips of nori, 1/3 sheet in size
1/2 pkg. tempura batter mix
1/2 c. panko flakes

Wrap strips of nori around sushi rice balls.  Fill with spicy tuna.  Dip the whole sushi into the tempura batter.  Place batter sushi into panko and roll so panko covers the entire sushi.  Deep fry for approx. 2-3 minutes at 350 degrees.  Remove from oil and pat dry with paper towel.
*spicy tuna - chili oil, mayo, msasgo, chili pepper powder, tuna

                                          SPICY TUNA CAKE
                  From the Kitchen of:  Chef Troy Teruya of Catch of the Day Sushi

2 oz. spicy tuna
2 oz. seasoned sushi rice
Garnish
shiracha sauce
shaka sauce (4 tsp. mayonnaise, 1 tsp. masago)
sesame oil
thinly sliced nori strips
green onions
chili pepper powder

Using a sushi rice ring mold or can mold, add spicy tuna on top of rice in mold. Gently press spicy tuna down on rice. Remove ring or can mold.
Design you place around the spicy tuna cake with the following sauces and sesame oil.   Top off cake with thinly sliced nori strips, chili pepper powder and green onions.

                                                   TAKO POKE
                  From the Kitchen of:  Chef Troy Teruya of Catch of the Day Sushi

2 oz. tako poke
2 1 oz. seasoned sushi rice balls
2 strips of nori, 1/3 sheet in size
1 tsp. mayonnaise
1/2 tsp. shiracha sauce
1/4 tsp. masago (smelt eggs)

Place tako poke in mixing bowl.  Add mayonnaise, shiracha sauce and masago into tako poke and mix.  Wrap nori around sushi rice balls.   Fill with tako poke mixture.

               ULTIMATE SOFT SHELL CRAB TEMAKI
                      From the Kitchen of:  Chef Troy Teruya of Catch of the Day Sushi

1 soft shell crab
1 1/2 sheet nori
2 oz. seasoned sushi rice
1/2 tsp. shaka sauce (see previous recipe)
cucumber
kainare (radish sprouts)
avocado
1/2 c. flour

Coat soft shell crab in flour.  Deep fry crab for approx. 2-4 minutes at 350 degrees.  Be sure to deep fry both sides of crab.  Remove from oil and pat dry with a paper towel.  Chop crab.  Place in mixing bowl and add shaka sauce and mix.  Lay 1/2 sheet nori on table.  Place 2 oz. sushi rice on one end of the nori.  Add cucumber, kainare, avocado and crab mixture and roll.