Filipino Sushi: A Unique Fusion Recipe
Louise Mabulo | Sep 09, 2014
Adobo + sushi = Filipino + Japanese cuisine at its finest.
Ingredients for the adobo
- 6 strips bacon slices pork belly
- 2 tbsp. minced garlic
- 2 tbsp. minced onion
- 1 tbsp. soy sauce
- 3 tbsp. water
- 1 lemon, juiced and zested
- Cayenne pepper
Ingredients for the sushi
- 1 cup cooked rice
- 1 tbsp. sesame seeds, toasted
- 1/4 cup rice wine vinegar
- 1 tsp. sugar
- 1 pack dried nori wrapper
- 6 spring onions
- 1 ripe mango, sliced
- Salt and pepper to taste
- Orange zest
1) For the fruity adobo, place in a deep heavy-bottomed pan, the bacon style pork belly, garlic, onion, soy sauce, and water. Place over medium-low heat and let simmer. Season to taste with soy sauce, pepper, and cayenne pepper. Toward the end of cooking, stir in the lemon juice. Let simmer for 5 minutes more, and turn off the heat.
2) Meanwhile, in another pan , simmer the rice wine vinegar, sugar, a pinch of salt and a tablespoon of water. Fold the vinegar mixture into the rice with the sesame seeds. Season to taste.
3) On a sushi mat, lay the nori wrapper, shiny side down. Place a thin layer of the rice covering 3/4 of the wrapper, leaving a good amount of space at the top.
4) On the lower bit of the nori, place one strip of bacon, a bit of sauce, some of the lemon and orange zest spring onions and a strip of mango.
5) Roll tightly, like how you would roll sushi; once it's closed, place the sushi back to the bottom and roll to secure.
6) Slice the edges off with a wet knife. Slice in half, then slice the halves in half. Lay right side up. Plate on a rectangular plate and garnish the tops of the sushi with a little sauce (if desired) and the zest of both orange and lemon.
Read the Choose Philippines feature on the Teenage Chef Louise Mabulo to learn more about the inspiring story of this beautiful young woman who excels not only in her culinary journey, but also in sports, academics, and a lot more. Truly a role model for the youth!