Korean hot-dog with grilled rice

Ingredients

• 200 g Short‑grain rice (sushi type) (Rinse 3 times then soak 30 min)
• 275 g Water (For cooking the rice)
• 0.5 c. à café Salt
• 0.5 c. à café Sesame oil (To flavor the rice)
• 1 grande Nori seaweed sheet (Rough side against the board)
• 1 tranche Cheddar slice (About 20 g, place at the edge of the nori)
• 2 pièces Korean sausage (straight hot‑dog type) (Cut into 9‑10 cm pieces, lightly scored)
• 1 c. à soupe Sunflower oil (For searing the sausages)
• 1 c. à soupe Light soy sauce
• 0.5 c. à soupe Sake
• 0.5 c. à soupe Rice syrup or honey
• 0.5 c. à café Dark soy sauce
• 1 feuille Parchment paper (To protect the work surface)

Instructions

1. Rinsing the rice

   Rinse the short‑grain rice three times in cold water until the water runs clear.

   Time: PT2M

2. Soaking the rice

   Place the rinsed rice in a bowl of cold water and let soak for 30 minutes. Soaking makes the grain softer after cooking.

   Time: PT30M

3. Cooking the rice

   Drain the rice, then place it in a saucepan with 275 g water. Cover and bring to a boil, then reduce to low heat and simmer for 15 minutes without lifting the lid.

   Time: PT15M

   Temperature: medium

4. Preparing the sausages

   Cut each sausage in half (length 9‑10 cm) then make shallow crosshatch cuts on the surface to retain shape during cooking.

   Time: PT3M

5. Searing the sausages

   In a lightly oiled skillet with sunflower oil, brown the sausages over low heat for 3 minutes, turning regularly.

   Time: PT3M

   Temperature: low

6. Seasoning the rice

   Transfer the cooked rice to a large bowl, add ½ tsp salt and ½ tsp sesame oil. Gently mix with a wooden spoon without crushing the grains.

   Time: PT2M

7. Resting the rice

   Cover the bowl with a clean kitchen towel and let rest for 5 minutes so the grains stay moist.

   Time: PT5M

8. Preparing the sauce

   In a small bowl, combine 1 Tbsp light soy sauce, ½ Tbsp sake, ½ Tbsp rice syrup (or honey) and ½ tsp dark soy sauce.

   Time: PT2M

9. Assembling the roll

   On the rough side of the nori, lay the cheddar slice leaving 4 cm free on each edge. Place a sausage in the center of the cheese, then spread a thin layer of rice over the cheese.

   Time: PT5M

10. Rolling the nori

    Fold the two edges of the nori slightly at an angle and roll tightly, pressing so the cheese stays inside. Add a few rice grains on the edge to seal the roll.

    Time: PT2M

11. Forming the rice ball

    Take a quarter of the roll, press it between your hands to form a compact ball, then flatten slightly so the rice adheres well to the seaweed.

    Time: PT2M

12. Grilling the roll (phase 1)

    In the same lightly oiled skillet, grill each side of the roll for 3 minutes over medium‑low heat. Turn regularly to achieve even coloration.

    Time: PT12M

    Temperature: medium

13. Basting and grilling (phase 2)

    Reduce heat to low, baste one side of the roll with the prepared sauce using a brush, then grill that side for 1 minute. Repeat for the remaining three sides.

    Time: PT4M

    Temperature: low

14. Skewering and serving

    Thread each roll onto a skewer, gently pressing the opposite side with the back of a spoon to hold everything together. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short‑grain rice (sushi type): Short‑grain rice
• Instead of Sesame oil: Toasted sesame oil
• Instead of Cheddar slice: Mozzarella‑type cheese
• Instead of Korean sausage (straight hot‑dog type): Spicy chicken sausage
• Instead of Sunflower oil: Vegetable oil
• Instead of Sake: Rice wine
• Instead of Rice syrup or honey: Maple syrup

Equipment Needed

• Pot with lid
• Colander or sieve
• Large bowl
• Wooden spoon
• Kitchen knife
• Cutting board
• Non‑stick skillet
• Kitchen brush
• Spatula or tongs
• Parchment paper
• Bamboo skewer
• Measuring spoons

Critical Steps — Do Not Skip

• Sear the sausages over low heat to achieve a light coloration without burning.
• Grill each side of the roll for 3 minutes over medium‑low heat so the rice adheres well to the seaweed.
• Baste each side with the sauce and grill for 1 minute to achieve a nice color and flavor.

Chef Tips from the Video

• Use a sushi mat (makisu) to make rolling the nori easier.
• Lightly toast the nori dry for 10 seconds to enhance its flavor.
• For a spicy kick, add a few drops of gochujang sauce to the soy sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days. Reheat in a skillet before serving.

Freezer: Not recommended; the rice loses its texture after thawing.

Room temperature: Consume within 2 hours of preparation.

Make-Ahead Tips

• Cooked rice can be prepared the day before and kept in the refrigerator, then reheated before assembly.
• The soy‑sake sauce keeps for 3 days in the refrigerator in a small jar.
• The sausages can be seared ahead of time and quickly reheated before assembling.