Ingredients:

250g  Japanese Rice

1 1/2 cup Water

1/2 tsp  Iodized Salt

1/2 tsp  White Sugar

1/2 Tbsp Cane Vinegar

 

1 can x 155g  SABA Ginataang Tulingan

1/4 cup Mayonnaise

1/4 tsp  Prepared Wasabi

1 1/2 tsp Soy Sauce

Procedure:

1. To cook Japanese rice, wash it first then add water in the rice cooker. Cook until done.

2. Transfer cooked rice in a bowl, add salt, sugar and cane vinegar. Mix well. Set aside to cool.

3. Open the can of SABA Ginataang Tulingan. Separate the gata sauce and the tulingan in individual bowls.

4. Flake the fish.

5. Line an ice cube tray with plastic cling wrap. Brush with cooking oil. In each slot, put a few tulingan flakes, 1/4 tsp gata sauce and 1/2 tbsp Japanese rice. Press firmly. Finish one tray, then lift the cling wrap to remove the ginataang tulingan sushi. Repeat procedure for the remaining tulingan flakes. Set aside.

6. Combine and mix well mayonnaise, wasabi and soy sauce in a bowl. Transfer to a squeeze bottle.

7. To serve, place ginataang tulingan sushi in a serving dish and squeeze mayo-wasabi on top. If desired, add a dot of gata sauce on top of the mayo-wasabi.