SOUTHERN-STYLE SUSHI

Southern-Style Sushi image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 pieces

Number Of Ingredients 18

Previous Next

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 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
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

Steps:

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