Adobo Flakes Maki

Adobo Flakes

2 cups boneless pork adobo

Sushi Rice

3 cups japanese rice

¼ cup rice vinegar

⅛ cup white sugar

¾ tsp salt

½ tbsp vegetable oil

Carrot Raisin Salad

1 pc large carrotgrated into thin strips

⅓ cup raisins

½ cup mayonnaise

1 ½ tsp white sugar

Cucumber Atsara

¼ cup white vinegar

½ tbsp salt

2 tbsp white sugar

¼ medium piece red onionthinly sliced

2 pcs garlic clovesthinly sliced

1 pc siling labuyochopped

⅛ tsp ground black pepper

½ tsp sesame oil

¼ tsp black sesame seeds

1 pc cucumberwashed and grated lengthwise

Assembly

¼ cup water

4 sheets nori

1 pc cucumberwashed and sliced into long strips

1 tbsp garlictoasted

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.

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