Hot Diggity Sushi

HOT DIGGITY SUSHI

Pickled carrot and ginger stuffed pan-fried veggie dogs. Laid on a bed of Barbecue Bean Paste on a sheet of roasted seaweed. Rolled and cut into disks. Served with a CREAMY ITALIAN ORANGE SAUCE!

Serves 4-8

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PREP VEGGIE DOGS:

1 T. veg oil

2 T. light colored vinegar

salt, pepper, garlic powder as desired

12 oz. pkg. LIGHT LIFE SMART DOGS, thawed, 8 to a pack

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1– Add oil, vinegar, salt, pepper and garlic powder to large non-stick skillet.

2- Swish around to dissolve, then add hot dogs, roll them in the seasoning and cook till lightly browned on all sides – don’t overcook, they’ll get tough. Transfer to board.

• You can also boil them in seasoned water – just to cover. Add seasonings as above in amounts that can be tasted in the water.
• The goal is to season the hot dogs, since the recipe changes at the company level resulted flavor loss, so you need to add it yourself.

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pickled ginger matchsticks

pickled carrot matchsticks

In order to have some items always on hand when I want them, I pickle them. Water and vinegar is all it takes, about 2 T. vinegar to 1 cup of water. Place fresh, raw carrot and ginger sticks in separate jars, then add water, cover and refrigerate a couple days and they’re ready to use. They last a long time.

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3- On the board, cut a slit halfway through each hot dog from end to end.

4- Place 3-4 pickled ginger sticks along slit.

5- Place 3-4 pickled carrot sticks along side the ginger. Repeat with 7 more hot dogs. Set aside.

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PREP BEANS:

15 oz. can pinto beans, drained and rinsed thoroughly

1 T. veg oil

1/2 t. salt

fresh ground black pepper to taste – I like a lot

1 t. garlic powder

1 t. onion powder

2 t. granulated sugar

1/8 t. red cayenne pepper

2 T. prepared yellow mustard

2 T. ketchup

1 T. liquid smoke

2 t. Worcestershire sauce

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1- Place drained, rinsed beans in bowl and mash till creamy. I used a pastry cutter.

2- Transfer to same skillet hot dogs were cooked in over medium heat.

3- Add oil and remaining ingredients, stirring after each addition.

4- Continue to mix till evenly dispersed and creamy. Remove from heart.

5- If after setting a while the bean paste thickens too much, just add a Tablespoon of water at a time to achieve a spreadable consistency – not too thin.

6- Divide paste into 8 equal mounds on plate or board.

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PREP DIPPING SAUCE:

Creamy Italian Orange Sauce:

1/3 c. Kraft Creamy Italian Dressing

1 T. Liquid Aminos (BRAGG brand)

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. dry mustard

2 t. granulated sugar

2-3 T. orange juice

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fresh sliced basil for garnish

drizzle of light colored sesame oil for garnish

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1- Mix in cup sauce ingredients. Transfer to serving container. Top with fresh sliced basil and a drizzle of mild sesame oil.

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ASSEMBLY:

Per Hot Dog:

1- Lay sheet of roasted seaweed on board or counter.

2- Spread 1/8th bean paste across sheet about 1/4 down from bottom closest to you.

3- Lay a stuffed hot dog on top of and horizontally across the paste.

4- Lift end of sheet closest to you up and over and tuck under as you roll the hot dof backward a bit to tighten the sheet around it.

5- Then roll firmly forward to the end.

6- Rub a little mustard on end of sheet to stick to the roll.

7- Using very sharp, broad, sturdy knife cut into bite size disks – about a half inch wide.

• If you prefer cut off the very tips of each hot dog wrap for uniformity purposes. Eat them as you roll.

8- Transfer disks, standing pretty much in the formation of the hot dog, to serving plate surrounding the bowl of sauce.

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