Main Ingredients:
For the sushi rice:
- 1 cup Japanese short grain rice
- 1 ¼ cup cold water
- 3 tbsps mirin
Cooking Instructions:
- Rinse rice with water until the water runs clear.
- Cook rice in a small rice cooker.
- Once cooked, let it stand for 10 minutes.
- Place rice in a ceramic bowl then slowly add vinegar while mixing.
- Set aside to cool in room temperature but keep the rice covered with a damp cloth while preparing.
Longganisa Maki Ingredients:
- 2 cups sushi rice
- 6 pcs longganisa, fried and sliced vertically
- 1/3 cup garlic, finely minced and toasted
- 1 small cucumber; sliced, peeled, and cored
- 3 pcs egg, scrambled and sliced vertically
- 4 sheets of nori seaweed wrapper
- Mayonnaise
Wasabi-soy dip:
- Wasabi
- Japanese soy sauce
- Calamansi
Longganisa Maki Procedure:
- Place a bamboo sushi mat on a flat surface.
- Place a sheet of clear plastic wrap on top.
- Sprinkle toasted garlic on top then cover the cling wrap with a thin layer of sushi rice, press it firmly with a bamboo spoon, and distribute it evenly on the edges.
- Place nori on top of the rice.
- Place a teaspoon of mayonnaise across the top edge then place strips of longganisa, cucumber and egg side-by-side.
- Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
- Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces.
- Moisten the sharp knife every time you cut a new slice.
- Sprinkle toasted garlic on top of sliced sushi and serve with wasabi-soy dip.
For the Wasabi Soy Dip:
- Mix soy sauce and wasabi paste to your desired taste and add calamansi juice.
Tinapa Fried Maki Ingredients:
- 2 cups sushi rice
- 8 pcs tinapa, peeled and flaked
- 1 small carrot, peeled and sliced vertically
- 150 grams cheese, sliced vertically
- 1/4 cup spring onions, chopped
- 4 sheets of nori seaweed wrapper
- Mayonnaise
For dredging:
- 1/2 cup all-purpose flour
- 2 pcs egg
- 1 cup breadcrumbs
- Oil for deep frying
For Spicy Mayo dip:
- 1/2 cup mayonnaise
- 2 tbsps hot sauce
Tinapa Maki Instructions:
To make Tinapa Maki:
- Place a bamboo sushi mat on a flat surface then place a sheet of clear plastic wrap on top.
- Cover the clear plastic wrap with a thin layer of sushi rice, press it firmly with a bamboo spoon and distribute it evenly on the edges.
- Place nori on top of the rice.
- Place cheese across the top edge then place strips of tinapa and carrots side-by-side.
- Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
- Remove the roll from the bamboo mat and coat the sushi roll with flour, egg and breadcrumbs.
- Deep-fry the sushi roll until golden brown.
- Drain excess oil with paper towel.
- Carefully slice into 1-inch thick pieces.
- Moisten the sharp knife every time you cut a new slice.
- Sprinkle spring onion on top of sliced sushi and serve with spicy mayo dip.
Procedure for the dip:
- Mix the mayonnaise and hot sauce to your desired taste.
Source: gmanetwork.com
