Sushi Dog

Ingredients

Hot dogs

4

Sushi rice

1 cup, uncooked

Nori sheets

4 sheets

Water

1 1/4 cups (for cooking rice)

Rice vinegar

2 tablespoons

Sugar

1 tablespoon

Salt

1/2 teaspoon

Sesame seeds

2 tablespoons, toasted

Wasabi

to taste

Pickled ginger

to serve

Soy sauce

to serve

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
3. While the rice cools, cook the hot dogs according to package instructions and set aside.
4. Place a sheet of nori on a bamboo sushi mat or a clean surface. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Position a hot dog in the center of the rice. With the help of the bamboo mat, roll the sushi tightly, applying gentle pressure to keep the roll compact.
6. Wet a sharp knife with water to prevent sticking, and slice the sushi roll into bite-sized pieces.
7. Garnish with toasted sesame seeds, and serve the sushi dogs with soy sauce, pickled ginger, and wasabi on the side.