AuthorBiteSizedA unique Maki made with Adobo flakes
In a large plate, shred adobo meat into flakes.
Fry adobo flakes in a non-stick pan without oil until crisp.
In a bowl, combine rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.
Pour the liquid into the rice and mix. Set aside.
In a bowl, mix grated carrots, raisins, mayonnaise, and sugar. Refrigerate and set aside.
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.
Combine mixture with grated cucumbers and mix well. Refrigerate and set aside.
Place a sheet of nori on the sushi mat. Dip scooping spoon in water to prevent rice from sticking to it. Scoop about 6 tablespoons of sushi rice and arrange lengthwise on nori.
Add adobo flakes, Japanese mayonnaise, toasted garlic, and cucumber.
Roll sushi carefully and as tightly as possible. Seal nori wrap with water. Slice and serve with carrot and raisin salad and cucumber atsara.
Ingredients
Directions
In a large plate, shred adobo meat into flakes.
Fry adobo flakes in a non-stick pan without oil until crisp.
In a bowl, combine rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.
Pour the liquid into the rice and mix. Set aside.
In a bowl, mix grated carrots, raisins, mayonnaise, and sugar. Refrigerate and set aside.
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.
Combine mixture with grated cucumbers and mix well. Refrigerate and set aside.
Place a sheet of nori on the sushi mat. Dip scooping spoon in water to prevent rice from sticking to it. Scoop about 6 tablespoons of sushi rice and arrange lengthwise on nori.
Add adobo flakes, Japanese mayonnaise, toasted garlic, and cucumber.
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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