AuthorBiteSizedDelight in the vibrant tanginess of kilawin, perfectly balanced with perfectly seasoned sushi rice, creating a flavorful symphony within each layer. The harmonious blend of refreshing flavors and delicate textures offers a surprising and delightful experience, awakening your taste buds to a new culinary adventure.
In a bowl, mix the calamansi, salt, pepper, and sugar. Stir until these are dissolved. Add the ginger siling labuyo, and white onion. Toss in the tanigue cubes. Let it sit for 10 minutes.
Toss in the tanigue cubes. Let it sit for 10 minutes. Check for the taste after 10 minutes and adjust the salt and calamansi if necessary. Store in the refrigerator for 3 hours.
In another saucepan over medium heat, combine the rice vinegar, sugar, salt, and oil. Cook until the sugar dissolves.
Combine the rice and water in a medium saucepan over medium heat. Bring to a boil and lower the heat to a simmer. Cook for about 15 minutes or until rice is tender. Transfer the rice onto a bowl and pour in the sauce. Keep stirring until the rice dries as it cools.
Line a cake pan (with removable sides), a bowl, or a baking pan with parchment paper. Oil the sides.
Press the rice onto the bottom of the bowl/pan. Brush with a bit of wasabi and top with Nori, then kilawin, then Nori again. You may opt to add a second layer using the same ingredients. Top the cake with slices of cucumber and the kilawin. Sprinkle with sesame seeds. Refrigerate until cold before serving.
Sprinkle with sesame seeds. Refrigerate until cold before serving.
Ingredients
Directions
In a bowl, mix the calamansi, salt, pepper, and sugar. Stir until these are dissolved. Add the ginger siling labuyo, and white onion. Toss in the tanigue cubes. Let it sit for 10 minutes.
Toss in the tanigue cubes. Let it sit for 10 minutes. Check for the taste after 10 minutes and adjust the salt and calamansi if necessary. Store in the refrigerator for 3 hours.
In another saucepan over medium heat, combine the rice vinegar, sugar, salt, and oil. Cook until the sugar dissolves.
Combine the rice and water in a medium saucepan over medium heat. Bring to a boil and lower the heat to a simmer. Cook for about 15 minutes or until rice is tender. Transfer the rice onto a bowl and pour in the sauce. Keep stirring until the rice dries as it cools.
Line a cake pan (with removable sides), a bowl, or a baking pan with parchment paper. Oil the sides.
Press the rice onto the bottom of the bowl/pan. Brush with a bit of wasabi and top with Nori, then kilawin, then Nori again. You may opt to add a second layer using the same ingredients. Top the cake with slices of cucumber and the kilawin. Sprinkle with sesame seeds. Refrigerate until cold before serving.
Sprinkle with sesame seeds. Refrigerate until cold before serving.
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