Makes 6 to 8 servings
Preparation and cooking time: 45 minutes


Adobo Flakes:
2 cups cooked boneless pork adobo

Sushi Rice:
1 cup uncooked Japanese rice
1 1/2 cups water
1/4 cup rice vinegar
1/8 cup white sugar
3/4 teaspoon salt
1/2 tablespoon vegetable oil

Carrot and Raisin Salad:
1 large carrot, grated into thin strips
1/3 cup raisins
1/2 cup mayo
1 1/2 teaspoon white sugar

Cucumber Atsara:
1/4 cup white vinegar
1/2 tablespoon salt
2 tablespoons sugar
1/4 onion, thinly sliced
2 cloves garlic, thinly sliced
1 piece small siling labuyo, chopped
1/8 teaspoon ground black pepper
1/2 teaspoon sesame oil
¼ teaspoon black sesame seeds
1 piece cucumber, washed and grated lengthwise

½ cup water
4 sheets nori
1 piece cucumber, washed and sliced into long strips
1 tablespoon garlic, toasted
1/4 cup Japanese mayonnaise


Adobo Flakes:
1. In a large plate, shred adobo meat into flakes.
2. Fry adobo flakes in a non-stick pan without oil until crisp.

Sushi Rice:
1. Combine the Japanese rice and water in a pot or rice cooker. Cook and set aside.
2. In a bowl, combine rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.
3. Pour the liquid into the rice and mix. Set aside.

Carrot and Raisin Salad:
1. In a bowl, mix grated carrots, raisins, mayonnaise, and sugar. Refrigerate and set aside.

Cucumber Atsara:
1. In a bowl, mix white vinegar, salt, sugar, onion, garlic, siling labuyo, ground black pepper, sesame oil, and black sesame seeds. Make sure sugar is well dissolved.
2. Combine mixture with grated cucumbers and mix well. Refrigerate and set aside.

1. Place a sheet of nori on the sushi mat. Dip scooping spoon in water to prevent rice from sticking to it.
2. Scoop about 6 tablespoons of sushi rice and arrange lengthwise on nori.
3. Add adobo flakes, Japanese mayonnaise, toasted garlic, and cucumber.
4. Roll sushi carefully and as tightly as possible. Seal nori wrap with water. Slice and serve with carrot and raisin salad and cucumber atsara.

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