Adobo Sushi Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Why eat raw fish when you can make a sushi with adobo? This is probably more famous in the philippines than in Japan. It’s a favorite because it doesn’t take too long to cook, and it’s not that difficult to make either.

 

The logic behind it, is that it stores really well. They say keeping it in the fridge overnight actually makes it taste even better. When I make it, it lasts about 30 seconds, so I personally never had the chance to seeing it sitting in the fridge.

 

Making this adobo Sushi recipe is very easy if you have adobo chicken ready.

Adobo or Adobar is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Combine Vinegar and Sugar in a bowl; stir to dissolve.

 

02 - Pour over Rice and mix well. Set aside.

 

03 - Place 1 Nori Sheet on a bamboo mat.

 

04 - Place some Rice in the middle of the Sheet and spread evenly, leaving a 2.5cm / 1-inch space on top of the sheet.

 

How to Roll Sushi

 

05 - Place about 2 tablespoons shredded Adobo on the bottom portion of the Rice, followed by 2 strips Cream Cheese and 2 stalks Green Onion.

 

06 - Roll tightly.

( Repeat with the rest of the ingredients )

 

07 - Slice each roll into 8.

Notes:

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- You can omit the Cream Cheese and Green Onions if kids don't like their flavors. Replace with other fillings like chopped hard-boiled Eggs or fresh Tomatoes.

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Written by: Uncut Recipes

Disclaimer

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