Ingredients

• 6 sheets nori ^[5]
• 3 cups sumeshi ^[6]
• 2 lbs boneless center cut pork loin
• 2 tbsp hoisin sauce
• 2 tbsp shoyu ^[7]
• 1.5 tbsp rice wine (NOT rice vinegar!)
• 2.5 tbsp sugar
• 1 tsp salt
• 1 tbsp ketchup
• 1/5 tbsp minced garlic
• 1 avocado
• mayonnaise
• seasoning salt

Cooking Directions

1. Remove most of the fat and gristle from pork loin and discard.
2. Cut meat with grain into strips about 3 inches thick.
3. Combine hoisin sauce, shoyu, rice wine, sugar, salt, ketchup and garlic in a bowl.
4. Add meat. Coat well.
5. Marinate at least 4 hours, or overnight
6. Preheat the oven to 375 degrees Fahrenheit.
7. Arrange the pork on a rack (I used a cookie cooling rack) in a roasting pan (or on a cookie sheet). If you want to reduce the mess, line the cookie sheet with foil and also put foil on the rack, using a knife to cut through the foil where the openings in the rack are so the juices and marinade can drip through onto the pan. It’s not guaranteed to be entirely mess free, but it should reduce the mess significantly.
8. Roast for 45 minutes or until the meat is cooked through and the outside is brown.
9. Cook sushi rice. ^[6]
10. Slice a piece of the cooked meat into strips, about 1 inch thick.
11. Cut the avocado in half, discard the pit, slice into thin slices while still in the tough skin, then discard the skin.
12. Roll ^[8]the sushi, using one cha-shu stick, a few avocado sticks and mayonnaise as your fillings.
13. Sprinkle with seasoning salt. Enjoy!

Coming Soon!