Adobo Sushi Rolls


What to do with leftover adobo??? Make sushi!

Adobo Sushi Rolls


  • 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

Japanese rice

  • 2 cups Japanese rice
  • 2 cups water

    Sushi rice

    • 2 cups cooked Japanese rice
    • 2 Tbsp. Rice wine vinegar
    • 2 Tbsp. Sugar



      For Japanese Rice

      1. Rinse the Japanese rice and drain. Repeat until water runs clear.
      2. Cook in rice cooker.

      For Sushi Rice

      1. While Japanese rice is warm from the rice cooker, mix the cooked rice, sugar and rice wine vinegar until rice cools.

      For Sushi Rolls

      1. Lay a nori wrapper on top of your bamboo mat. (I used gloves for this part or make sure your hands are damp enough) --- Get some rice and start patting it down on the nori wrapper, covering more than half of the wrapper, leaving a bit of a gap on the bottom part.
      2. Spoon some of the adobo creating a horizontal line an inch from the bottom of the rice layer.
      3. Take your bamboo mat from the bottom and roll like a cigar, making sure that the adobo is tucked in nice and neatly. Try to roll as tight as you can. Dampen the top sheet of your nori wrapper to seal your roll. Repeat.
      4. Slice 1-inch thick pieces and top with garlic bits. Serve with adobo sauce for dipping.


      For the garlic chips, you may make this yourself or you can buy ready to use ones in the grocery or stalls that sell peanuts.
      Bamboo mats are sold in Korean or Japanese stores, I line mine with plastic wrap for easy rolling and it's easy to clean.

      Recipe for Adobo Sushi on!

      Thanks to Mikka Wee for the article!

      Photography and Styling: Mylene Chung