Ernest Reynoso Gala


Purefoods luncheon meat-Magnolia quickmelt hawaiian sushi
by Ernest Reynoso Gala


1 sheet nori (Japanese black seaweed) cut into 8 pieces lengthwise
Water to seal nori
4 cups cooked Calrose (Japanese rice)
1 185g Magnolia Quickmelt Cheese sliced into 8 pieces


A) Wash 1-1/2 cups rice 3 times, soak with enough water to cover at least 1 hour. Drain. Put in rice cooker with 1 1/2 cups of water, and cook for 25 minutes. When done, sprinkle

1 tablespoon each of Japanese vinegar, sugar, and mirin (Japanese sweet sake in orange bottle)

Mix well. When ready to use, scoop out 1/2 cup rice with plastic measuring cup and form into 8 pieces, the same size as luncheon meat (use cling wrap for easier handling).

Keep cling wrap until ready to use. Slice 1 can Purefoods Luncheon Meat into 8 thin slices lengthwise.

B) On a chopping board, arrange nori. Put a slice of luncheon meat, top with Quickmelt cheese, rice on 1/3 side nearest your body. Roll tightly. Seal opening with water. Serve on romaine lettuce-lined black plate.



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