Name: Adobo Flakes Maki
Yield: 6 servings
Ingredients: 2 cups boneless pork adobo; 3 cups japanese rice; ¼ cup rice vinegar; ⅛ cup white sugar; ¾ tsp salt; ½ tbsp vegetable oil; 1 pc large carrot; ⅓ cup raisins; ½ cup mayonnaise; 1 ½ tsp white sugar; ¼ cup white vinegar; ½ tbsp salt; 2 tbsp white sugar; ¼ medium piece red onion; 2 pcs garlic cloves; 1 pc siling labuyo; ⅛ tsp ground black pepper; ½ tsp sesame oil; ¼ tsp black sesame seeds; 1 pc cucumber; ¼ cup water; 4 sheets nori; 1 pc cucumber; 1 tbsp garlic; ¼ 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

3

In a bowl, combine rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.

4

Pour the liquid into the rice and mix. Set aside.

Carrot Raisin Salad

5

In a bowl, mix grated carrots, raisins, mayonnaise, and sugar. Refrigerate and set aside.

Cucumber Atsara:

6

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.

7

Combine mixture with grated cucumbers and mix well. Refrigerate and set aside.

Assembly:

8

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.

9