Hawaii Cone Sushi
Cone Sushi, the thought of it brings the room temperature reminder of Hawaii sweet sushi rice with some vegetables in a shape appearing to be of a right triangle. It stands on its side and is a delicious okazuya favorite that goes way back to the hannabaddah days of old (old school) and their nostalgic memories of family and friends who ate them together. Many mom and pop places that were opening were from the plantation and made their local sushi for as cheap as a dime back in the days for affordability. Even the Kupuna of Hawaiians had several generations of different recipes of cone sushi. Camps of many of the ethnicities really enjoyed this sort of food like the Korean Camp and the Filipino camp would have their own recipe as the sharing of recipes was just natural back then. Of course some would keep it secret, some would go out and share, so some recipes are around and some have disappeared. They were shared with laughter and tears of joy under a roofed area where everyone would make their own at the table and grab the sushi from the mothers. Sizes of Cone Sushi Many eateries that are serving sushi with convenience have it as a staple in Hawaii and it is known for its filling size. It was commonly seen at parties and gatherings where the family would help roll makis and make a batch of stuff cone sushi in the olden days.Cone Sushi had nicknames for each of its sizes: Inari Sushi (small. Footballs), Cone Sushi (medium), Fat Cone Sushi (large. Aloha sized). The Juicy Kine Cone Sushi Each okazuya would make use of the marinade that the aburaage cone wrappers were in and depending on the way aburaage marinade (aka aburaage juice) was used it would be either: slight juicy, some juicy, plenty juicy. It became so accessible that students would take the bus to get some at larger stores like Woolworths. Cone Sushi Origins It is made from aburaage fried bean curd wrappers or as locals call it cone wrappers for cone sushi. The roots of the sushi comes from Japan where there is a much smaller sort of fried bean curd wrapper that is used and is filled with rice. Cone Sushi originated from the Japanese inarizushi which is seen as a smaller cone sushi and still known by its original name with its own wrapper. These abuurage wrappers were also used for “somen cone sushi”, which would make use of leftover somen noodles. Abuurage wrappers had several variations depending on which island you were on. For example brown abuurage cone wrappers were available to make Brown Cone Sushi (hilo-style), Shoyu Cone Sushi where abuurage juice had shoyu, and there are a few other color abuurages that are still family secrets. Many of the variants of cone sushi are thought to have originated on the Big island, but Maui, Oahu, and Kauai all had their own versions as well... Cone Sushi Basics The basics of making Hawaii Cone sushi was not always shared, since many mothers held their recipe dear. It was always important to pick a fancy rice to make sure the sushi was extra onon (tasty). Back in the day people would buy a very large and heavy 20 pound bag of rice and make enough for a party to put into perspective how many cone sushi were made to feed the hungry crowd. They would pour out a certain measurement of rice, wash the rice several times until not cloudy, measure with their thumb joint and then cook the rice. In a separate bowl there would be about cups of cooked rice with rice wine vinegar, tbsps of sugar, some salt, and mix until it is sweet sushi rice. Back in the day some recipes used: cane sugar, brown sugar, and/or white sugar. Variations of Cone Sushi A few of the mixed vegetables would be: kombu & bamboo shoots, kamaboko mayo & green onion, carrots & green beans, burdock & lotus root, garlic & edamame, carrots & bamboo shoots, and avocado & imitation crab. These mixes would be squished (pressed) inside the cone sushi until it takes its shape. As more and more people enjoyed cone sushi they started to eat it with Poke. This became popular in the 80s where people would buy poke and mix some shoyu with it and put it on top as a topping of their cone sushi. These would be later called stuffed cone sushi, bomb cone sushi, or cone sushi bombs. Popular pokes were Spicy Poke, Wasabi Poke, and Mayo Poke. In the 90s this spread to toppings like: Tuna Mayo, Scallop Mayo, Ocean Salad, or Seafood Salad.
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