Puerto Rican sushi: a Latin and Japanese fusion

With juicy shrimp, caramelized ripe plantain, creamy avocado, and perfectly seasoned sushi rice, this recipe has become one of the most exciting fusions of Japanese cuisine and Caribbean flavors. This recipe combines soft, crunchy, and tropical textures in every bite, resulting in a unique and colorful roll that I'm sure you'll love. So, let's get started!

How to prepare delicious Puerto Rican sushi at home

• 2 people
• Easy
• 570 Kcal

For the rice:

• 1 cup of sushi rice
• 1 1/4 cups of water
• 2 tbsp of rice vinegar
• 1 tsp of sugar
• 1/2 teaspoon of salt

For the filling:

• 150g of cleaned medium-sized shrimp
• 1 large ripe banana
• 80g of cream cheese
• 1/2 avocado, sliced
• 1 tbsp of mayonnaise
• 1 tablespoon hot sauce
• 1 tsp garlic powder
• 1 teaspoon paprika
• 4 sheets of nori seaweed
• Toasted sesame seeds

For the tropical sauce:

• 2 tbsp of mayonnaise
• 1 tbsp of mango salsa
• 1 tsp of soy sauce
• A few drops of lemon
• Wash the rice several times until the water runs clear. Cook it in the water for approximately 15 minutes over low heat. Let it rest for 10 minutes.
• Mix the rice vinegar, sugar, and salt. Stir this mixture into the rice while it is still warm and let it cool completely.
• Season the shrimp with garlic powder, paprika, salt, and pepper. Sauté them in a hot pan for 3 to 4 minutes until golden brown and juicy.
• Cut the banana into long strips and fry until caramelized and slightly crispy on the outside. Place on absorbent paper.
• Mix mayonnaise, hot sauce, and a few drops of lemon juice. Keep chilled.
• Place a sheet of nori on a mat. Moisten your hands and spread a thin layer of rice.
• Add cream cheese, shrimp, avocado, and strips of ripe plantain.
• Roll carefully, pressing to compact the filling.
• Cut each roll into 8 equal pieces. Add toasted sesame seeds and top with tropical sauce.
• You can serve it with plantain chips, garlic sauce, or cilantro mayonnaise.

Tips for making irresistible Puerto Rican sushi

• Never use regular rice because it loses the necessary sticky texture.
• Let the rice cool before rolling to prevent the seaweed from getting too wet.
• Lightly dampen your hands to handle the rice without it sticking.
• Do not overload the roll or it will break when you roll it up.
• The plantain should be ripe to provide natural sweetness. And you should fry it at a medium temperature to prevent it from burning.
• Use fresh shrimp for better flavor and texture.
• Sharpen the knife before cutting the sushi and clean it between each cut to achieve perfect pieces.
• Don't use too much sauce to avoid making the sushi lose its firmness.
• Refrigerate the roll for 10 minutes before cutting if you want cleaner cuts.
• You can add fresh mango for a more tropical flavor.
• If you want a crunchy touch, add fried onions on top.
• The cream cheese should be cold to make assembly easier.

What is the best rice for Puerto Rican sushi?

Special rice for Japanese sushi is the most recommended because it has the right texture for rolling.

Is it possible to make Puerto Rican sushi without fish?

Yes. It can be prepared with shrimp, chicken, beef, pork, or vegetarian versions.

Does Puerto Rican sushi include plantains?

Yes. Ripe plantains are one of the most popular ingredients in this culinary fusion.

Is Puerto Rican sushi spicy?

It depends on the recipe. It can be prepared mild or with spicy Caribbean sauces.