Salivate Over This Japanese-Filipino Fusion Sushi
Most millennial Filipinos are foodies, and just because there are certain types of food from different parts of the world that they could try, it doesn’t mean that they can’t make it their own. Take for example Pinoy Sushi. While the Japanese serve these rice rolls usually with raw fish, Filipinos can make it with their favorite ulam. And from just sushim it’s now adobo sushi—how much more Pinoy fusion can you get? Follow this simple yet unique Japanese-Filipino fusion sushi recipe.
Japanese-Filipino Fusion Sushi Recipe
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- 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
- 1 cup cooked rice
- 1 tbsp. toasted sesame seeds
- 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
For the zesty adobo, put in a deep pan the pork belly, garlic, onion, soy sauce, and water. Place over medium-low heat and let simmer. Season to taste by adding pepper and cayenne. Once the meat is tender, add in lemon juice. Let simmer for 5 more minutes to incorporate the lemon flavor into the adobo.
In a separate pan, cook rice with wine vinegar, sugar, a pinch of salt, and a tablespoon of water. Fold the vinegar mixture into the rice and add sesame seeds. Season to taste.
On a sushi mat, lay the nori paper, shiny side down. Place a thin layer of rice over 3/4 of the nori wrapper, leaving a good amount of space on top to roll the sushi.
On the lower part of the nori, place a strip of the adobo bacon, sauce, and some of the lemon and orange zest, as well as spring onions and a strip of mango.
Roll the sushi tightly, ensuring that the roll is secure before you cut.
Slice the edges off with a wet knife. Slice in half, then in quarters. Arrange the sushi on a platter right side up. Add a bit of garnish with the sauce and the orange and lemon zest if so desired.