Introduction: Big Moe’s Reconstructed (BBQ) Sushi

Picture of Big Moe’s Reconstructed (BBQ) Sushi

How to combine two of America's favorite dishes... The good thing about this dish is once you have rocked the first order then you can experiment with other combinations.. Happy Grilling!!.

Step 1: Prepare Chicken (15 Min Prep Time - 25 Min Grill Time)

3 lb boneless skinless chicken thighs

½ tsp cinnamon

½ teaspoon of fresh ground pepper

½ teaspoon ground mustard

½ teaspoon fresh thyme

½ teaspoon cumin

1 tbsp chopped ginger

1 chopped scallion/green onions

2 tablespoons of extra virgin olive oil

* Combine all ingredients in a Ziploc bag and let sit overnight.

Step 2: Prepare Rice (15 Min for Cooking + 10 Min Cooling = 25 Min)

1/3 cup rice

vinegar

1 1/2 cups Jasmine Rice

1 1/2 cups water

*Combine all ingredients in medium saucepan with a tight lid. Cook until all the liquid is absorbed.

Step 3: Prepare Filling (15 Min Prep Time)

Fillings

(pick 3 of your favorite):

1 cucumber or 1/2 regular cucumber, cut like matchsticks

1 carrot, cut like matchsticks

4 scallions, trimmed and cut into matchsticks

Step 4: Prepare Sauce!!! (Cook Time 35 Min) “I Guess Any Store Bought Will Do, But I Make My Own for a More Personal Touch.”

1 cup of tomato sauce

¼ cup Apple Cider Vinegar

1 cup of mangos

½ cup of dark brown sugar

2 cloves garlic, thinly sliced

1 red onion chopped

2 teaspoons black pepper

1 ½ teaspoon paprika

1 ½ tsp ground allspice

* Shred
the chicken and mix with sauce.

Step 5: How to Construct Big Moe’s Reconstructed (BBQ) Sushi..

Picture of How to Construct Big Moe’s Reconstructed (BBQ) Sushi..

First,

put a sheet of nori on your bamboo mat, shiny side down. Cover about two-thirds of the nori with rice Place your toppings across the rice.

Fold the bamboo mat over, rolling the nori onto the toppings. Be careful not to roll the mat into your sushi. When the mat touches the far edge of the rice, begin tightening the roll.

Now you have a complete roll. Slice the roll in half with a very sharp knife, pressing straight down through the roll to avoid tearing the nori. Slice each half twice more to end up with eight pieces.

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