Crispy Sushi Hot Dogs are sushi rice and nori shaped like hot dogs, coated in batter and panko, baked until crisp, then split and filled with a creamy salmon mixture and toppings.
Ingredients (Serves 2)
For the Sushi Rice:
120 g sushi rice
25 g rice vinegar
10 g sugar
3 g salt
Nori sheets (amount not specified in source)
For the Coating:
2 tablespoons flour
50 g water
150 g panko breadcrumbs
Vegetable oil, for spraying (amount not specified in source)
For the Filling:
200 g salmon
1 tablespoon cream cheese
1 tablespoon sriracha mayo
Avocado (amount not specified in source)
Cucumber (amount not specified in source)
Chuka seaweed salad (amount not specified in source)
Green onion (amount not specified in source)
Sesame seeds (amount not specified in source)
Instructions
1. Cook the sushi rice and season it with rice vinegar, sugar, and salt.
2. Spread the rice over a sheet of nori and roll it into a hot dog shape. Wet the edge of the nori with a little water to seal.
3. Mix the flour and water to make a batter. Coat each sushi hot dog in the batter, then cover generously with panko breadcrumbs.
4. Place on a baking sheet, lightly spray with vegetable oil, and bake at 200°C (390°F) for 20 minutes, until crispy.
5. Cut the salmon into small cubes and mix with the cream cheese and sriracha mayo.
6. Slice each baked sushi hot dog down the middle and fill with avocado, cucumber, the creamy salmon mixture, Chuka seaweed salad, green onion, and sesame seeds.
Recipe note: The source does not specify the water amount or cooking time/method for the sushi rice. It also does not specify the amounts of nori sheets, vegetable oil for spraying, avocado, cucumber, Chuka seaweed salad, green onion, or sesame seeds.
