A RECIPE THREAD: Yurrr!! Yes, it's mangu 🇩🇴. Yes, it's sushi 🇯🇵. Mangu Sushi Rolls. Since I got mad requests for a mangu recipe, and I like to shake shit up, this one's for the culture. And it go a lil sum'n like this... (HIT IT!) 🕺🏽🥢 
Iight so boom: green plantains, ripe yellow plantains (i'll explain later), salami, cheese, eggs, nori roasted seaweed, butter, cooking oil, red wine vinegar, onions, avocado, and salt. If u don't have a sushi rolling mat, I done this shit with a regular table placemat.
Before anything, start with the onions. Cut these about 1cm wide. Normally I wouldn't cut the root off these shits cuz (to this day) they make my fuckin eyes tear up. But they're going straight into vinegar so we gucci.
Soon is they're cut, dunk em in red wine vinegar and let em sit until you cook em later. I used about 1/2 cup. Don't go crazy with the vinegar, you're gonna need it later to mix with oil.
Iight so about the ripe plantain... personally I like my mangu a little bit sweeter. It also gives the mangu a nice velvety finish. If you've been using ice or ice water to make your mangu smooth at the end, give this a try.
For me, I used 1 ripe plantain for each 2 plantains. As SOON as they're peeled, put em in a pot with A LOT of water and add some salt. Put the pot on the stove at medium heat. You want to make sure everything cooks evenly. Bring it to a slow boil.
Now's the time to prep your salami, egg, and cheese. I added a little heavy cream to the eggs just to make it a little fluffier. You'll need to cut salami and cheese like this to stuff the sushi roll.
When the plantains are fork tender, turn off the heat and leave em in the pot. Saute the onions. I added the onions with the vinegar into a cold oil and brought it up to heat. You don't want them too tender or wilted. They should have a little bite to em. This took 4 minutes.
This is the part where people usually fuck up. You're gonna need the oil and vinegar mixture from the onions, a little butter, and water that u used to cook the plantains. Slowly add these things in to get the consistency you want. Don't add em all at once.
This is the consistency I like. Keep in mind, this is for sushi, so unless you have a sharp knife, when you cut the sushi roll, it'll turn to dogshit as you try to cut it... so sharpen whatever knife you got. I let this sit for a bit while I fry my salami, eggs and cheese.
Everyone has preferences as far as eggs, salami and cheese. I like runny scrambled eggs, crisp salami, and cheese with crispy exterior and soft interior.
Twitter ain't got enough characters to explain how I roll the sushi, so for this part just mellow out to the vibes and watch. I layered the mangu about 1/4 inch. You dont want it thicker than that otherwise the roll comes out too big for one bite. (1 of 2)
Tuck n roll, baby. Don't squeeze the shit out of it, but make sure it's tight and firm. Next thing you know... boom... sushi roll.
With a SHARP knife, cut your avocado slices and keep them INTACT. Don't fuck around and mush em all up.
Once sliced, fan the slices out, and clean the edges off. They're gonna go on top of the sushi roll.
Avocado on top, firmly mold the roll and cut it about 1/2 per roll. Use a sharp knife with a little weight so you don't have to press down. Let the weight of the knife do the work. Wet the blade a little after each cut so it cuts smoother.
And dassiiit... a little mayoketchup drizzle (personal preference) and some of the oil and vinegar from the onions to dip. Ya boy didn't have sesame seeds to top off cuz COVID-19 got me locked in the crib, but it's a nice touch if you got em.
