Barbeque Hot Dog Sushi Roll

Barbeque Hot Dog Sushi Roll


"Weird name, great flavors. No fish were harmed during the creation of this recipe! Also, a quick warning - you must love barbeque and sushi to truly appreciate the fusion of this recipe."
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1 h 15 m servings 629 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring 1 cup water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand, covered, until water is absorbed, about 10 minutes. Stir vinegar into rice. Measure out 1/3 cup for sushi roll and refrigerate until cool, about 30 minutes.
  2. Bring a small pot of water to a boil. Reduce heat; add hot dog. Simmer until heated through, about 5 minutes.
  3. Lay a large piece of plastic wrap on a flat work surface. Place a cup of warm water nearby. Place nori 2 inches from the edge closest to you. With wet fingers, spread cold rice in an even layer over the nori. Place hot dog 1 inch from the bottom edge of rice and nori. Lay onion in a row beside the hot dog. Spread 2 tablespoons barbeque sauce on top of the hot dog. Sprinkle 2 tablespoons Cheddar cheese on top.
  4. Grab the edge of the plastic wrap closest to you and lift the nori gently. Fold over, enclosing the filling, and tightly roll the sushi into a thick cylinder by pulling on the plastic wrap. Remove plastic wrap. Dip your fingers in warm water and lightly pat the edge of the nori to seal shut.
  5. Cut sushi roll into 6 equal slices with a sharp knife. Transfer slices to a serving dish. Top with remaining 2 tablespoons barbeque sauce and 2 tablespoons Cheddar cheese. Sprinkle with French-fried onions.


  • Cook's Note:
  • If you have a bamboo sushi mat, you can place that under the plastic wrap to help you roll the sushi.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of rice. The actual amount of rice consumed will vary.


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This was fun and definitely different! The flavors were actually pretty good, but it's not something I would make all the time. I was glad to try it...Thanks for sharing. :)

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