Sushi Dog
A hot dog rolled maki-style—a plump dog hit with spicy brown mustard, tucked with pickled radish and burdock, wrapped in seasoned rice and toasted sesame. Cookout nostalgia meets the sushi counter and perfectly portable for summer picnic-ing.
Serves 4-6
INGREDIENTS
2 cups short-grain sushi rice
2⅓ cups water
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoons salt
5 jumbo hot dogs
2 tablespoons spicy brown mustard
5 nori sheets
2 ounces takuan (pickled daikon radish), cut into thin strips (see note)
2 ounces kinpira-style pickled burdock, cut into thin strips (see note)
2 ounces cucumber, centers removed and cut into thin strips
2 tablespoons ketchup
3 tablespoons mayonnaise
1 tablespoons chili crisp
METHOD
Rinse the rice in cold water 3 to 4 times, swirling and draining, until the water runs mostly clear. Drain well. To a pot with a lid, add rinsed rice and water. Bring to a boil, cover, reduce to low and cook for 15 minutes or until the water is absorbed. Rest, off heat, covered.
Meanwhile, in a small pot over low heat, warm the rice vinegar, sugar and salt just until dissolved—don't boil.
Transfer rice to a large bowl and fold the vinegar mixture into the warm rice and let cool to room temperature, fanning to keep it glossy.
Sear or griddle the hot dogs until lightly browned. Let cool slightly.
Nori sheets are slightly rectangular, so use a sharp knife to trim the long side of the nori the same length as your hot dog. Place a nori sheet shiny-side down with a short side on the edge of the sushi roller (makisu) closest to you—if you don’t have one use a sheet of parchment. Lightly wet your fingers with water and spread a THIN (about ¼” thick—seriously less is more here) and even layer of rice over it. Leave ½” of the nori exposed on the side closest to you, and a ¾” to 1” border of nori at the top edge.
Lay down the hot dog about towards the front third of the rice. Squeeze mustard onto the hot dog (if your mustard container has a squeeze top, otherwise lightly brush or spoon the mustard). Tuck a julienne of daikon and burdock alongside (trim to the length of your hotdog if needed). Tuck in a few juliennes of cucumber.
Using the wrap to guide you, roll into a tight cylinder, pressing gently to compact. Release the wrap, then roll again so that the exposed edges of nori meet and the roll is closed. Set seam side down. Repeat with remaining hot dogs. Note that you will have rice leftover.
To make the sauce, in a small bowl stir together ketchup, mayonnaise and chili crisp until combined.
Wipe a sharp knife with a damp cloth and slice each roll into 6 to 8 pieces. Serve with the dipping sauce.
Note: You can usually buy pickled and pre-sliced daikon and burdock in the refrigerated section at your local Asian market, such as H Mart.
Have you made it?
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