Dominican Sushi: Los Tres Golpes Roll

because I cannot be stopped

When I say this was a flavor bomb, I'm not kidding. I took the iconic Los Tres Golpes Dominican breakfast and turned it into a sushi roll, and somehow, it works even better than I imagined.

Crispy salami, fried cheese, sweet plantains, creamy avocado, tangy pickled onions, spicy mayo ketchup are rolled up with sticky sushi rice and wrapped in nori. It's the perfect mash-up.

You don't even need a sushi mat to pull this off at home. If you have plastic wrap and a little patience, you're good to go. This is one of those recipes that looks impressive, but is still manageable to make once you have all your components ready.

You are going to taste every single layer in just one bite! It’s salty, crispy, creamy, sweet, and tangy, so let’s get into the recipe.

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Time Breakdown

• Rice prep: 30 minutes

• Component prep (crispy salami, fried cheese, plantains, pickled onions, sauce): 30–45 minutes

• Assembly + Rolling: 20 minutes

• Total time: About 90 minutes

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Ingredients

Sushi Rice

• 2 cups short-grain rice, rinsed and strained

• 2 cups water

• 1/4 cup Rice vinegar

• 3 tbsp sugar

• 1/2 tbsp salt

Assembly

• 4 sheets of nori (seaweed wrap)

• 8 oz Dominican salami sliced into strips

• 8 oz fried cheese (queso de freír) sliced into strips

• 1 avocado sliced

• 1/4 cup chopped cilantro for garnish

• 1 ripe plantain with brown spots (can yield 4 slices)

Spicy Mayo Ketchup

• 1/2 cup mayonnaise

• 1/2 cup sriracha

• 2 cloves garlic, minced

• Juice of 1 lime

Crispy Garlic Topping

• 3 cloves garlic, thinly sliced

• 1/2 cup neutral oil

Pickled Onions

• 1 red onion, thinly sliced

• 2 cups boiling water

• 1/4 cup vinegar

• 1/2 cup sugar

• 1 tsp peppercorns

• 1/2 tsp coriander seeds