Dominican Sushi

Dominican Sushi is a lively Caribbean twist on classic sushi. Instead of raw fish, this version highlights ingredients that are staples in Dominican kitchens, especially crispy fried Salami and golden Queso de Freír. Both are Tropical Cheese favorites and beloved parts of traditional Dominican breakfasts like Tres Golpes, so using them inside sushi rolls creates a fun crossover between Japanese technique and Dominican flavors. 

The rolls are layered with sushi rice, seaweed, fried cheese, salami, and avocado, then finished with sweet fried plantain and a drizzle of spicy mayo. The contrast of textures, crispy, creamy, salty, and slightly sweet, makes every bite interesting. Dominican sushi is often served as an appetizer or shared snack at gatherings, but it can easily become a light lunch or dinner when paired with extra toppings and sauce.

Ingredients

Sushi Rice:

• 1 cup short-grain rice, rinsed and drained
• 1 cup water
• ⅛ cup rice vinegar
• ½ tbsp sugar
• ½ tbsp salt

Roll Assembly:

• 4 sheets nori (seaweed wrap)
• 8 oz Tropical Salami Superior, cut into batons
• 8 oz Tropical Tropical Queso de Freír, cut into batons
• 1 cup vegetable oil for frying
• 1 avocado, sliced
• ¼ cup chopped cilantro, for garnish
• 1 ripe plantain with brown spots (yields about 4 slices)
• Sushi mat to shape the rolls

Spicy Mayo:

• ½ cup mayonnaise
• ½ cup sriracha
• Juice of 1 lime

Toppings:

• Pickled onions
• Microgreens
• 3 garlic cloves, thinly sliced

Preparation

1. Place the rinsed rice and water in a saucepan and bring to a boil over medium-high heat. Once boiling, lower the heat, cover the pot, and let the rice cook gently for about 12 minutes.
2. Remove the pot from the heat and allow the rice to rest, still covered, for another 10 minutes so it finishes steaming. Afterward, uncover and let it cool slightly.
3. While the rice rests, combine the rice vinegar, sugar, and salt in a small saucepan. Warm the mixture over medium heat, stirring until the sugar dissolves completely. Remove from heat and allow it to cool.
4. Pour the cooled vinegar mixture over the rice and gently stir to season it. Continue mixing as the rice cools so the grains absorb the flavor evenly.
5. In a frying pan, heat the vegetable oil over medium-high heat. Add the sliced garlic and fry until lightly golden and crisp. Remove the garlic with a slotted spoon and place it on a paper towel-lined plate.
6. Using the same oil, fry the Queso de Freír batons until browned on all sides. Transfer them to a paper towel-lined plate to drain.
7. Add the Salami batons to the same hot oil and fry them until crispy and nicely browned. Remove them from the oil and place them on paper towel as well.
8. In a small bowl, mix the mayonnaise, sriracha, and lime juice until smooth to prepare the spicy mayo. Set aside.
9. Lay one sheet of nori on a sushi mat. Spread a thin, even layer of sushi rice over the surface, leaving a small border along one edge.
10. Turn the sheet over so the rice side faces down. Arrange the fried salami, fried Queso de Freír, and avocado slices in a line across the lower center of the nori.
11. Using the sushi mat, roll the sheet tightly over the filling, applying gentle pressure to form a compact cylinder.
12. Place a slice of fried ripe plantain on top of the roll. If desired, lightly torch the plantain to caramelize it.
13. Slice the roll into bite-size pieces with a sharp knife. Garnish with pickled onions, crispy garlic, microgreens, and a drizzle of spicy mayo.
14. Serve immediately and finish with chopped cilantro if desired.