Haleakala Crater Sushi

Demonstrated by: Ben Marquez.
Maui Community College - May 16, 2004.



Haleakala Crater Sushi

  • 5 oz crabmeat
  • 10 tablespoons mayonnaise
  • 1 tablespoon minced green onion
  • 1 tablespoon wasabi (Japanese horseradish) powder
  • 1 teaspoon ko choo jung (Korean hot sauce) or Thai sweet chili sauce
  • 3 cups cooked rice
  • 3/4 cup guacamole or mashed avocado
  • 1 tablespoon orange tobiko (flying fish roe)
  • 1 tablespoon wasabi tobiko (flying fish roe)
  • Thinly sliced green onions for garnish
  • Slivered nori strips (seaweed) or furikake nori (Japanese seasoned seaweed mix) for garnish
  • Shoga (Japanese pickled ginger) for garnish


  1. Squeeze excess water from crabmeat; mix crabmeat with 4 tablespoons of the mayonnaise and the 1 tablespoon green onion.
  2. Combine wasabi powder with 3 tablespoons of the remaining mayonnaise; mix until smooth and place in a squeeze bottle.
  3. Combine ko choo jung with remaining 3 tablespoons mayonnaise; mix until smooth and place in squeeze bottle.
  4. For each serving, place a 3-inch ring mold* on a plate and place 3/4 cup rice in the bottom of the mold.
  5. Top with 3 tablespoons of the guacamole and 1/4 of the crabmeat mixture; remove ring mold.
  6. Squeeze wasabi and ko choo jung mixtures over each serving.
  7. Garnish with tobiko, green onions, nori, and shoga.

Makes 4 servings.

*Note: A 3-inch diameter can, open on both ends, can be used in place of a ring mold.


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