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Sushi Caribeno

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1 plantain (ripe)
1 avocado
1 japanese cucumber
Nori dried seaweed sheets
Sushi rice, previously cooked
Kikkoman Soy Sauce


Peel the plantain and cut into thin slices. Fry carefully, make sure the flakes are not toasted, they should remain flexible enough to wrap around the sushi. Once ready, take them out and drain on a plate.

Cut avocado, Japanese cucumber and several slices of plantain in long strips for the filling.  Take a sheet of nori and divide it in half. Place half of the nori on the mat, with the shiny side down.

Take a handful of previously cooked sushi rice, and distribute it over the entire nori sheet until you get a level layer of rice, about 1cm tall. No need to press the rice on the nori, just spread it. Turn the nori sheet so the rice is facing down toward the bamboo mat.

Place the strips of avocado, cucumber and plantain centered along the nori sheet. With the help of a bamboo mat, roll the sushi and shape it.

Cut into 6-8 equal pieces. Wrap a slice of plantain around each piece of sushi and serve. In a saucer, serve Kikkoman Soy Sauce and add wasabi if desired and mix.


Recipe: Receta del Sushi Caribeno by Mayra Rodriguez


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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