Filipino-inspired B.C. Roll

Ingredients

The Filipino-inspired B.C. Roll differs from the original Japanese B.C. Roll by incorporating Filipino ingredients and flavors. It replaces the traditional soy sauce with calamansi juice, which adds a tangy and citrusy note to the dish. Additionally, the roll is topped with coconut milk and fried garlic, giving it a creamy and aromatic twist. The inclusion of mango and chili peppers adds a tropical and spicy element, elevating the flavors to a whole new level. We alse have the original recipe for B.C. Roll, so you can check it out.

• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 8 ounces (225g) fresh salmon, thinly sliced 8 ounces (225g) fresh salmon, thinly sliced
• 1 ripe mango, thinly sliced 1 ripe mango, thinly sliced
• 1 avocado, thinly sliced 1 avocado, thinly sliced
• 1 small cucumber, julienned 1 small cucumber, julienned
• 2 tablespoons calamansi juice 2 tablespoons calamansi juice
• 1 tablespoon mayonnaise 1 tablespoon mayonnaise
• 1 teaspoon chili peppers, finely chopped 1 teaspoon chili peppers, finely chopped
• 2 tablespoons coconut milk 2 tablespoons coconut milk
• 2 cloves garlic, thinly sliced and fried until crispy 2 cloves garlic, thinly sliced and fried until crispy
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 12g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   Place a sheet of nori seaweed on a bamboo sushi mat.
3. 3.
   Wet your hands with water and evenly spread a thin layer of sushi rice on the nori, leaving a small border at the top.
4. 4.
   Lay the salmon slices, mango slices, avocado slices, and cucumber strips on top of the rice.
5. 5.
   Drizzle calamansi juice over the filling and sprinkle with salt.
6. 6.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
7. 7.
   In a small bowl, mix the mayonnaise and chopped chili peppers.
8. 8.
   Slice the sushi roll into bite-sized pieces and arrange them on a serving platter.
9. 9.
   Drizzle the coconut milk and the mayonnaise-chili mixture over the sushi roll.
10. 10.
    Garnish with fried garlic slices.
11. 11.
    Serve the Filipino-inspired B.C. Roll immediately and enjoy!

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and thinly sliced for easy rolling.
• Calamansi juice — If calamansi juice is not available, you can substitute with a mixture of lemon and lime juice.
• Coconut milk — Use full-fat coconut milk for a creamy texture.

Tips & Tricks

• Wetting your hands with water while handling the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the sushi roll for clean and neat cuts.
• Adjust the amount of chili peppers according to your spice preference.
• Serve the B.C. Roll with soy sauce and wasabi on the side for those who prefer a more traditional flavor.
• Experiment with different fillings such as shrimp, crab, or pickled vegetables for variety.

Serving advice

Serve the Filipino-inspired B.C. Roll as an appetizer or as part of a sushi platter. It pairs well with a side of soy sauce, wasabi, and pickled ginger.

Presentation advice

Arrange the sliced B.C. Roll on a platter in an attractive pattern, drizzle the coconut milk and mayonnaise-chili mixture over the top, and garnish with fried garlic slices for an appealing presentation.