Name: Adobo Flakes Maki
Yield: 6
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

In a large plate, shred adobo meat into flakes.

Fry adobo flakes in a non-stick pan without oil until crisp.

Sushi Rice

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.

Carrot Raisin Salad

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

Cucumber Atsara:

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.

Assembly:

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.