This weekend the Pan Pacific Festival will celebrate 35 years of bringing cultures together with food, art and dance from around the Pacific. Festivities begin with a hoolaulea in Waikiki, 7 to 10 p.m. Friday, with food booths along Kalakaua Avenue from Lewers Street to Kaiulani Avenue. Visit pan-pacific-festival.com.

This week we feature the fusion recipes of chef Mark Ka’aha’aina of Ka’aha’aina Cafe in Waianae, who will participate in the hoolaulea.

SCALLOP CEVICHE SUSHI

3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons bottled yuzu juice
1/4 teaspoon soy sauce
1/2 cup chopped fresh cilantro, plus additional for garnish
1/2 pound fresh or frozen bay scallops, cut into 1/4-inch chunks
1/2 teaspoon green serrano chilies, seeded and minced
1/4 cup finely chopped red onion
Salt, to taste
2 cups prepared sushi rice
1/2 Japanese cucumber, thinly sliced

In blender, combine juices, soy sauce and cilantro. Pulse until cilantro is minced.

In glass bowl, combine remaining ingredients except rice and cucumber. Add juice mixture and toss. Refrigerate 1 hour.

To assemble, place 1/4 cup sushi rice into 1-inch round cookie cutter. With damp fingers press rice firmly and evenly, forming a disk. Layer sliced cucumbers on rice and finish with 1/4 of ceviche.

Repeat with remaining ingredients to make 4 sushi. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 190 calories, 0.5 g fat, no saturated fat or cholesterol, 250 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g sugar, 10 g protein

KALUA PIG BAHN MI

2-1/2 pounds boneless pork butt
1/2 tablespoon Hawaiian salt
2 peeled garlic cloves, smashed
1/2 tablespoon liquid smoke
6 (7-inch) French baguette rolls, lightly toasted and halved
1/4 cup mayonnaise (optional)
1 cup Vietnamese pickled vegetables (or substitute lomi salmon)
1/4 bunch fresh cilantro
1/4 cup thinly sliced Maui onion, or other sweet onion
Chili pepper water with splash of fish sauce for dipping (optional)

Into a slow cooker, place pork, salt, garlic and liquid smoke. Cook on high 5-7 hours or until meat is so tender it falls apart.

Lightly spread mayonnaise on baguette, add pork and top with vegetables. Serve immediately with chili pepper water sauce if using. Makes 6 sandwiches.

Approximate nutritional information, per serving (without bone, leanest cut and not including fish sauce): 580 calories, 18 g fat, 5 g saturated fat, 115 mg cholesterol, greater than 1,400 mg sodium, 53 g carbohydrate, 1 g fiber, no sugar, 47 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.