Dominican sushi is a mouthwatering Caribbean take on the classic Japanese dish. Inspired by the Dominican breakfast staple, mangu con los tres golpes, this unique creation combines all the best elements of the dish into a single, delicious bite.

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Ingredients you’ll need

  • Sushi rice. You can substitute this for short grain rice, just cook the rice with slightly less water than usual to get a firmer texture.
  • Seaweed sheets. The only ingredient in traditional sushi that we’ll be using in this recipe.
  • Dominican salami. I always use Induveca but you can use any brand.
  • Fried cheese. Queso de freir blanco is the one you want to get for this recipe. It works better than the queso de freir amarillo in this Dominican sushi roll.
  • Avocado. Make sure it’s ripe but still firm so it’s easier to work with.
  • Sweet plantain. A soft, ripe plantain is necessary!

Sushi Rolling Mat

Upgrade your sushi game with a sushi mat! They’re budget friendly, so anyone can create sushi at home effortlessly.

Step by step instructions

  • Place a sheet of seaweed on a sushi rolling mat and spread a thin layer of sushi rice evenly over the seaweed, leaving a small border along the edges.
  • Flip the seaweed over, placing the rice side down on the mat. Arrange the fried cheese, salami, and avocado in a line along the bottom center of the seaweed.
  • Roll the seaweed tightly over the filling using the sushi mat, applying gentle pressure to seal. Continue rolling until the seaweed wraps completely around the filling, forming a tight cylinder.
  • Top the Dominican sushi roll with the fried sweet plantain. Optionally, torch the plantain for extra caramelization and flavor.
  • Slice the sushi roll with a sharp knife into individual pieces. Top with pickled onion and serve the sliced rolls with pink sauce for dipping.

Recipe tips and tricks

  • Drain the fried salami and cheese on paper towels to remove excess oil before assembling the Dominican sushi rolls.
  • Choose ripe but firm avocados for easier slicing and assembling.
  • Use a sharp knife to slice the sushi rolls into even pieces. Wipe the knife clean and dampen with water between cuts to for clean edges.

Storage tips

  • Refrigerate Dominican sushi promptly in an airtight container, and consume within 24 hours for the best taste and texture.

Common questions

What if you don’t have sushi rice?

Use short grain rice and cook the rice with slightly less water than usual to achieve a firmer texture suitable for sushi.

Can you replace the rice for mangu?

You can make any customizations to your Dominican sushi roll, but for mangu you will need a sushi mold to form the roll. If you decide to go with the mangu, I would swap the sweet plantain topping for pickled onion.

Does the seaweed throw off the taste of the sushi?

Honestly, not really. It’s the only thing in the recipe that is original to classic sushi rolls, but if you’re sensitive to fishy flavors then maybe just skip it and try using soy paper instead.

Dominican Sushi Aplatanao plantain sushi

Los Tres Golpes Dominican Sushi (Sushi Aplatanao)

5 from 1 vote
Taste the unique flavors of Dominican sushi, a delicious fusion featuring ingredients like salami, fried cheese, and sweet plantain.
Prep Time 9 minutes
Total Time 9 minutes
Course Appetizer
Cuisine Dominican
Servings 2 rolls

Equipment

Ingredients
  

  • 1 cup sushi rice cooked
  • 2 seaweed sheets
  • 3 slices Dominican salami cut into strips, fried
  • 3 slices queso de freir blanco cut into strips, fried
  • 1 avocado sliced
  • 1 ripe sweet plantain sliced lengthwise, fried
  • ¼ cup pickled onion optional, for garnish
  • ½ cup pink sauce optional, for dipping

Instructions
 

  • Place a sheet of seaweed on a sushi rolling mat and spread a thin layer of sushi rice evenly over the seaweed, leaving a small border along the edges.
  • Flip the seaweed over, placing the rice side down on the mat. Arrange the fried cheese, salami, and avocado in a line along the bottom center of the seaweed.
  • Roll the seaweed tightly over the filling using the sushi mat, applying gentle pressure to seal. Continue rolling until the seaweed wraps completely around the filling, forming a tight cylinder.
  • Top the sushi roll with the fried sweet plantain. Optionally, torch the plantain for extra caramelization and flavor.
  • Slice the sushi roll with a sharp knife into individual pieces. Top with pickled onion and serve the sliced rolls with pink sauce for dipping.
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