Southern-Style Sushi

Name: Southern-Style Sushi
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

7 ingredients

9 steps

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

1

Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy.
2

Form 1 heaping tablespoon of rice into a small sushi-like cylinder.
3

Repeat to make 12 pieces.
4

Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice.
5

Refrigerate the rice cylinders until set, about 10 minutes.
6

Wrap a slice of steak around each rice piece and season with salt and pepper.
7

Serve with additional sauce for dipping.
8

Grilled Steak with Gorgonzola Cream Sauce
9

Photograph by Tina Rupp