Adobo Sushi Rolls with Garlic ChipsJanuary 16, 2019
We Filipinos love our adobo, many of us would always make too much whenever we fancied cooking some. 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, I guess, is that it stores really well. They say keeping it in the fridge overnight actually makes it taste even better. Still, even the best tirang adobo can get tiring if you keep serving it again and again.
Being consistently creative with leftover food can be a challenge. It’s even more difficult when you have picky eaters at home who won’t even touch last night’s dinner once it’s been consigned to the ref. (Sad to say, I was one of those kids. Sorry, mom!) You have to keep things fresh by reusing old classics in new and interesting ways.
Since adobo has a tangy and peppery taste, pairing it with the nori wrapper’s umami, together with the sweetness of the sushi rice just made sense. It’s a great way to repurpose leftovers in a way that won’t turn off those who’re bored with normal adobo. Add this yummy Adobo Sushi recipe to the infinite list of things you can do with what should really be our official national dish.
Adobo Sushi Rolls with Garlic Chips
Total Time: 30 minutes | Yield: 6-8 servings
- 1-2 cups of cooked adobo (I used chicken, but you may also use pork)
- 2 cups sushi rice
- 6-8 pieces nori wrapper
- Garlic chips
- Leftover adobo sauce, for dipping
Ingredients for the Sushi Rice
- 2 cups cooked Japanese rice
- 2 tbsp rice wine vinegar
- 2 tbsp sugar
Procedure for the Sushi Rice
- Rinse the Japanese rice and drain. Repeat this until the water runs clear.
- There should be 1 cup of water for every 1 cup of rice. Since we’re using two cups of Japanese rice, cook it with two cups of water.
- Cook the rice in a rice cooker.
- While the Japanese rice is still warm from the rice cooker, mix the cooked rice, sugar, and rice wine vinegar together as and until the rice cools.
Procedure for the Sushi Assembly
- Lay a nori wrapper on top of your bamboo mat.
- Get some rice and pat it down in the middle of the nori wrapper. Coverage should be more than half of the wrapper, with a bit of a gap left on the bottom. (I used gloves for this part, if you don’t, make sure your hands are damp enough.)
- Spoon some of the adobo into the rice, creating a horizontal line an inch from the bottom of the rice layer.
- Take your bamboo mat from the bottom and roll it up like a cigar, making sure that the adobo is tucked in nice and neat. Try to roll it as tight as you can. Dampen the top sheet of your nori wrapper to seal your roll. Repeat.
- Slice the roll into 1-inch thick pieces and top with garlic bits. Serve with adobo sauce for dipping.