GRILLED RICE HOTDOGS
Grilled Rice Hot Dogs are a fun and delicious twist on the traditional hot dog. Instead of a regular bun, these hot dogs are wrapped in a layer of delicious, seasoned rice and then grilled to perfection.
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 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!