Pinoy Maki Recipe

Pinoy Maki Recipe

Ingredients:

For the sushi rice: 

  • 1 cup Japanese short grain rice
  • 1 ¼ cup cold water
  • 3 tbsps mirin
Procedure to make sushi rice:
  1. Rinse rice with water until the water runs clear. 
  2. Cook rice in a small rice cooker. 
  3. Once cooked, let it stand for 10 minutes. 
  4. Place rice in a ceramic bowl then slowly add vinegar while mixing. 
  5. 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
To make Longganisa Maki:
  1. Place a bamboo sushi mat on a flat surface.
  2. Place a sheet of clear plastic wrap on top.
  3. 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. 
  4. Place nori on top of the rice. 
  5. Place a teaspoon of mayonnaise across the top edge then place strips of longganisa, cucumber and egg side-by-side. 
  6. Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat. 
  7. Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces.
  8. Moisten the sharp knife every time you cut a new slice. 
  9. Sprinkle toasted garlic on top of sliced sushi and serve with wasabi-soy dip.

For the Wasabi Soy Dip:

  1. 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

Cooking Instructions:

To make Tinapa Maki:
  1. Place a bamboo sushi mat on a flat surface then place a sheet of clear plastic wrap on top. 
  2. 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. 
  3. Place nori on top of the rice. 
  4. Place cheese across the top edge then place strips of tinapa and carrots side-by-side. 
  5. Roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat. 
  6. Remove the roll from the bamboo mat and coat the sushi roll with flour, egg and breadcrumbs. 
  7. Deep-fry the sushi roll until golden brown.
  8. Drain excess oil with paper towel. 
  9. Carefully slice into 1-inch thick pieces.
  10. Moisten the sharp knife every time you cut a new slice. 
  11. Sprinkle spring onion on top of sliced sushi and serve with spicy mayo dip.
Procedure for the dip:  
  1. Mix the mayonnaise and hot sauce to your desired taste.

 

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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