Cuban Sushi Rolls

3 cups of sushi rice
2 cup of cooked lechon
2 cups of frijoles rosado (red beans)
Coconut/Rum sweet plantains
Mojo Sauce
Avocado (optional)

Bamboo mat
1. Cook Sushi rice, beans, lechon, plantains, and mojo sauce.
2. Lay the seaweed over the bamboo mat. Rough side up.
3. Add a layer of sushi rice; cover seaweed wrap with rice.
4. Add the bottom add a row of lechon, top with beans and plantains.
5. Carefully, lifting the mat and roll onto ingredients, making sure to keep everything tight.
6. Gently squeeze after each time you roll over the bamboo mat.
7. Slice into even portions.
8. Drizzle mojo on top of rolls.


Sushi Rice

2 cups of sushi rice
3 cups of water
½ cup of rice vinegar
1 teaspoon of sea salt

1. Place all ingredients in a rice cooker.
Slow cooked lechon “pork shoulder”

Pork shoulder
Lysanders meat rub
1 orange
Olive oil
6 cloves of garlic

1. Marinate pork shoulder with Lysanders meat rub, juice from one squeezed orange, olive oil, salt and pepper.
2. Refrigerate overnight.
3. Place in slow cooker top with 6 cloves of garlic and a drizzle of olive oil. Slow cook for 6 to 7 hours.
Frijoles Rosado

1 bag of red beans
1 sweet potato
1 smoked ham chop
3 cloves of garlic
1 sweet onion
1 sweet red pepper
1 sweet orange pepper
Olive oil
Sweet paprika
Sea salt

1. Soak red beans over night.
2. Add water and beans to pressure cooker, make sure that the water completely covers the beans. Add salt to taste.
3. Add one sweet potato to mixture in pressure cooker.
4. Sauté ham in olive oil until the ham is golden brown on both sides.
5. Chop up the following ingredients: garlic, onion, sweet red pepper, and sweet orange pepper.
6. Add chopped ingredients to pan with ham and allow to cook for 5 to 6 minutes.
7. Add sweet paprika to mixture and stir.
8. Add ingredients to pressure cooker. Cook on high for 30 minutes.
Coconut Rum Sweet Plantains

2 ripe plantains
½ cup of shredded coconut flakes
¼ cup of rum
1 tablespoon of butter

1. Slice plantains into 1-inch slices.
2. Sauté with butter until golden brown.
3. Add 1 tablespoon of butter, top with shredded coconut and rum.
4. Allow to sit and bring to room temperature before adding to sushi rolls.

Mojo Sauce

3 cloves of garlic
3 limes (squeezed)
¼ cup of olive oil

1. Combine all ingredients and drizzle on top of Cuban Sushi Rolls.

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