INGREDIENTS:
Adobo:
- 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
For the sushi:
- 1 cup cooked rice
- 1 tbsp. sesame seeds, toasted
- 1/4 cup rice wine vinegar
- 1 tsp. sugar
- 1 pack dried nori wrapper
- 6 spring onions
- 1 ripe mango, sliced
Other bits:
- Salt and pepper to taste
- Orange zest
INSTRUCTIONS:
- For the fruity adobo, place in a deep heavy-bottomed pan, the bacon style pork belly, garlic, onion, soy sauce and water. Place over medium-low heat and let simmer. Season to taste with soy sauce, pepper, and cayenne pepper. Toward the end of cooking, stir in the lemon juice. Let simmer for 5 minutes more, and turn off the heat.
- Meanwhile, in another pan , simmer the rice wine vinegar, sugar, a pinch of salt and a tablespoon of water. Fold the vinegar mixture into the rice with the sesame seeds. Season to taste.
- On a sushi mat, lay the nori wrapper, shiny side down. Place a thin layer of the rice covering 3/4 of the wrapper, leaving a good amount of space at the top.
- On the lower bit of the nori, place one strip of bacon, a bit of sauce, some of the lemon and orange zest spring onions and a strip of mango.
- Roll tightly, like how you would roll sushi, once it is closed, place the sushi back to the bottom and roll to secure.
- Slice the edges off with a wet knife. Slice in half, then slice the halves in half. Lay right side up. Plate on a rectangular plate and garnish the tops of the sushi with a little sauce (if desired) and the zest of both orange and lemon.
Source: This is me, Louise
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