Southern-Style Sushi

Total Time:
25 min
Prep:
15 min
Inactive:
10 min

Yield:
12 pieces
Level:
Easy

Ingredients
  • 1 1/4 cups cooked long-grain rice, at room temperature
  • 1/4 cup leftover gorgonzola cream sauce, plus more for dipping
  • 2 tablespoons crumbled gorgonzola
  • 2 tablespoons leftover barbecue butter, softened
  • 4 leftover stalks grilled asparagus, cut into thirds
  • 6 ounces leftover grilled flank steak, cut into 12 1/2-inch-wide slices
  • Kosher salt and freshly ground pepper
Directions

Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.

Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.

Grilled Steak with Gorgonzola Cream Sauce

Photograph by Tina Rupp


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