Redneck sushi, or Sushi-Cue is easy and really tasty and you don't need any stinky raw fish. Use some leftover brisket or smoked turkey and make thin slices, add some pickles, cucumbers, red peppers or whatever, and roll it up.
Read a little about making sushi rice, I like Alton Brown's recipe the best, get some seaweed wrap and and go to work. You will need a bamboo roller and some Saran wrap, also, a sharp knife for slicing. You might need to practice a little. Be sure to keep a little bowl of water nearby to wet your fingers when working with sticky rice. Get creative - what's the worst thing that could happen?
What you see in the photos is a brisket roll with cucumbers and rep peppers, an inside-out brisket roll with red peppers and pickles, rolled in toasted sesame seeds and topped with fry sauce, and another inside-out roll with toasted pecans and a few others. Note the great color that pickled onions add.
My favorite is the piece de redneck resistance - a hot dog roll with a pickle, rolled in crushed Flamin' Hot Cheetos.
Alton Brown’s Sushi Rice
Ingredients
• 2 cups sushi or short grain rice
• 2 cups water
• 2 T rice vinegar
• 2 T sugar
• 1 T kosher salt
Place the rice in a mixing bowl and cover with cool water. Swirl the rice and pour off water. Repeat 2-3 times until water is clear.
Place the rice and 2 cups of water in a medium sauce pan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
Combine rice vinegar, sugar and salt in a small bowl and heat in a microwave for 30-45 seconds, swirl to dissolve salt and sugar. Transfer the rice to a large wooden or glass mixing bowl and sprinkle vinegar mixture over top. Fold/mix thoroughly to coat each grain of rice with the mixture. Allow rice to cool to room temperature before using for sushi.
This will make enough for about 4 rolls of sushi the way that I make it. You can experiment.
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