Musubi
Akule, or big eye scad, is considered a coveted shoreline fish by local fishermen.
For this dish, I cured, cold-smoked, then dehydrated the akule filets, and then marinated them in a soy mixture before dehydrated them again. Toasted sesame seeds and seaweed are added to create a furikake mixture, which is then added to steamed white rice.
Garnishing the center of the musubi is umeboshi made with wild plums from Mauna Kea. This accompaniment honors Hawai`i’s plantation era, when Japanese immigrants took musubis into the sugar cane fields for lunch, and the pickled ume helped prevent the rice from spoiling in the hot sun.
Learn more:
