Southern-Style Sushi

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Yield: 12 pieces
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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 from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into thirds, recipe follows

6 ounces leftover grilled flank steak, from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into 12 1/2-inch-wide slices, recipe follows

Kosher salt and freshly ground pepper

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

1 tablespoon salted butter, plus 1 stick slightly softened

1 shallot, minced

1 cup heavy cream

1/4 pound gorgonzola cheese,crumbled

Kosher salt and freshly ground pepper

1 1/2 pounds flank steak

2 tablespoons olive oil

1 tablespoon sugar

1/4 cup paprika

1/4 teaspoon onion powder

2 pounds large asparagus, trimmed


  1. 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.
  2. Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

  1. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
  2. Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
  3. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
  4. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
  5. Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.