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 plastic wrap and place the rolled hotdog on top. Form the rice tightly around the hotdog.
Panfry in some oil until golden and crispy. Brush with teriyaki sauce.
Top with some spicy mayo for extra flavor and enjoy!
