Fresh Market Special on Sushi Rice

Opened since 1993 the Hawaiian Style Cafe is known for its world famous massive pancakes and Kalua Pork Hash.  If you are looking for a lighter fare they have excellent vegetarian options as well.   Guy Kaoo and his wife took over the restaurant in 2005 and the place is creating some exciting buzz in the food scene. These guys dont mess around when it comes to portions with their huge bentos and poke bowls or their homemade Portuguese sausage. This week we feature Eric Tao as he shares their recipe for the Fresh Market Special on Sushi Rice.


Sushi Rice:

  • 1 cup fresh hot rice

  • 2 tablespoons vineagar

  • 2 tablespoons apple cyder vinegar

  • 2 tablespoons rice vinegar

  • 2 tablespoons mirin

  • Salt to taste

  • 1 tablespoon sugar

  • 1 pinch dashi

  • 6 Cones from cone sushi chopped

  • 2 pieces Shitake mushrooms soaked in water till soft then drained and chopped

  • 1 small carrot grated and juice squeezed out

Method of Preparation:

In a pot on the stove heat all ingredients (except rice) until sugar melts, then take off stove and cool.  Once cooled, pour it over the cooked rice and stir thoroughly.   Then add cone sushi, mushrooms and carrots.

Hawaiian Style Poke:

  • 3 ozs fresh ahi
  • Pink Hawaiian salt to taste
  • Pinch limu kohu chopped
  • Pinch fresh ogo chopped
  • 1 tablespoon Inamona
  • 2 stalks small sliced green onions
  • ¼ of small white onions
  • dash Sesame oil
  • Chili pepper flakes to taste

Method of Preparation for Poke

Add ingredients to chopped ahi one at a time stiring as you go.  Then set aside.

Method of Preparation for Fish

2 ozs seared ahi rubbed in cajun seasoning (10 sec each side in a hot pan with oil) sliced medium width

2ozs fresh salmon belly sliced medium width

3oz Boiled and peeled cooked cocktail shrimp

2 ozs fresh hamachi belly sliced medium width


Scoop rice onto a flat plate

Add on top the rice small balls of each of the following:  sliced cabbage, spiraled daikon, spiraled carrots.  Add the sliced hamachi on to the bed of carrots, add the seared ahi on to the bed of daikon and the salmon to the bed of cabbage, add the shrimps to another ball of cabbage,

Then garnish with:

A pinch of pickle cucumber, pinch of pickled sushi ginger, ½ tablespoon tobiko, few pieces of sliced garlic, cilantro, grated daikon, 2 lemon wedges, 2 cherry tomatoes, and finish with a scoop of the Hawaiian Style Poke.


Copyright ©2019 Ryan Sakamoto. All Rights Reserved


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