Salvadorian Sushi Roll

• 2 lbs Sushi rice
• 1 lbs Red beans
• 4 oz Loroco (exotic Salvadorian herb)
• 6 oz Quesillo cheese (soft cheese)
• 3 Ripe plantains
• 6 oz mayonnaise
• 1 oz chipotle pepper
• 3 oz rice vinegar
• 10 oz sugar
• 1 Sheet of nori
• 1 oz chichimi sauce
• 1 oz sesame seed oil

Cook beans and make 1.25 liters of bean broth

Blend beans, cook rice in the bean broth for 15 to 20 minutes. Cool rice and add vinegar and sugar. Prepare the nori with the makisu and add the rice. Spread the refried beans, the quesillo cheese, the chopped loroco and the make the roll. Deep fry plantain thin slices let them cool of and put them on top of the roll.

Add the minced chipotle pepper, sesame seed oil, chichimi sauce and the mayo to make the spicy dressing.