GRILLED RICE HOTDOGS
Grilled rice hotdogs are a fun and tasty twist on traditional hotdogs. Instead of a regular bun, these hotdogs are wrapped in a layer of flavorful, seasoned rice and then grilled to perfection. The rice gets crispy on the outside while staying soft and chewy on the inside, perfectly complementing the juicy hotdog. Ideal for barbecues, picnics, or a unique family meal, these hotdogs are sure to be a hit with both kids and adults. Enjoy them with your favorite toppings and sauces for an extra burst of flavor!
WHAT ARE GRILLED RICE HOTDOGS?
Grilled rice hotdogs offer a unique and delicious twist on the traditional hotdog. Instead of a conventional bread bun, you wrap the hotdog in a layer of seasoned rice. First, cook and season the rice, then mold it around the hotdog. Grill the wrapped hotdog until the rice forms a crispy exterior while remaining soft and chewy inside. This creates a delightful contrast in textures and adds a flavorful twist to the classic hotdog. Enjoy them with various toppings and sauces, making them a fun and versatile option for meals and gatherings.
INGREDIENTS YOU NEED:
- Beef or chicken hotdogs
- Sushi Rice
- Rice Vinegar
- Salt
- Sugar
- Cheddar Cheese ( you can use any type that you want )
- Seaweed
- Olive oil
- Spicy Mayonnaise ( for garnish )
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GRILLED RICE HOTDOGS
Ingredients
- 4 sheets seaweed
- 8 slices cheddar cheese
- 4 hotdogs
- 3 cups sushi rice cooked and seasoned
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 1 tsp salt
- 3 tbsp sugar
- 1/4 cup teriyaki sauce
- Spicy Mayo for garnish
Instructions
- Place the 3 cups of sushi rice in a large bowl and fill it with cold water.
- Gently swish the rice around with your hand, then drain the water. Repeat this rinsing process 3-4 times until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- After rinsing, let the rice soak in clean water for about 30 minutes. This helps the rice grains to absorb water and cook evenly.
- Place the rice and water in a medium pot and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 10 minutes to steam.
- Once the rice is done cooking, transfer it to a large, non-metallic bowl
- Gently fold the rice vinegar, salt and sugar into the rice using a wooden spatula or a rice paddle. Be careful not to mash the rice; use a slicing and folding motion to mix.
- Let the rice cool to room temperature, covering it with a damp cloth to prevent it from drying out.
- Layer the seaweed, cheese then a hotdog. Roll into a cigar.
- Shape the rice roughly into a rectangle on top of a plastic wrap and place the rolled hotdog on top. Form the rice around the hotdog tightly.
- Panfry in some oil until golden and crispy. Brush with teriyaki sauce.
- Top with some spicy mayo for extra flavor and enjoy!