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Makes 2 cakes
Preparation and cooking time: 3 hours and 30 minutes
20 pieces calamansi, juiced
1/4 teaspoon pepper
1/2 teaspoon sugar
3 thumbs fresh ginger, minced
6 pieces siling labuyo, chopped
1 medium white onion, chopped
1 kilo tanigue fillets, cubed
Salt, to taste
1 cup uncooked Shari or sushi rice, rinsed
1 1/2 cups water
1/4 cup rice vinegar
1/8 cup white sugar
1/2 teaspoon salt
1/2 tablespoon vegetable oil
1 piece cucumber, thinly sliced
1. In a bowl, mix the calamansi, salt, pepper, and sugar. Stir until these are dissolved. Add the ginger siling labuyo, and white onion. Toss in the tanigue cubes. Let it sit for 10 minutes.
2. Check for the taste after 10 minutes and adjust the salt and calamansi if necessary.
Store in the refrigerator for 3 hours.
1. Combine the rice and water in a medium saucepan over medium heat. Bring to a boil and lower the heat to a simmer. Cook for about 15 minutes or until rice is tender.
2. In another saucepan over medium heat, combine the rice vinegar, sugar, salt, and oil. Cook until the sugar dissolves.
3. Transfer the rice onto a bowl and pour in the sauce. Keep stirring until the rice dries as it cools.
1. Line a cake pan (with removable sides), a bowl, or a baking pan with parchment paper. Oil the sides. Press the rice onto the bottom of the bowl/pan. Brush with a bit of wasabi and top with Nori, then kilawin, then Nori again. You may opt to add a second layer using the same ingredients. Top the cake with slices of cucumber and the kilawin. Sprinkle with sesame seeds. Refrigerate until cold before serving.