It’s no overstatement to say that I’m a huge EarthBound fan; and in turn, a fan of the entire MOTHER series. Indeed, it was the bizarre foods from these games that originally inspired the blog itself!
Right now, hundreds of EarthBound fans from across the country are meeting up in a small Tucson hotel for the second Camp Fangamer convention; except for me that is :c …. Not one to take an unaccommodating work schedule sitting down, I wanted to put out another recipe from MOTHER 3, in honor of this year’s camp theme.
This one’s for you, guys. I miss you all!
Mother 3 is a game with a lot of chimeras. Most of these mixed up amalgams come in the form of enemies you’ll find along the way; like a snake with a chicken’s head, or a half-kangaroo, half-hammerhead shark monster (cue the “What has science done!?” memes).
Marketed as a ‘sophisticated good’ in New Pork City, the Hot Dog Sushi is merely a type of culinary chimera which I promise won’t inspire nearly as many nightmares as the abominations above.
This recipe is everything I love about writing this blog: weird food, coupled with a vague in-game sprite and description, really gives me the creative freedom to have fun exploring different ideas. The fact that they came out SUPER TASTY only adds to the satisfaction, so I certainly hope you can give them a shot sometime. :]
Now click ‘Continue Reading’ and let’s get to it!
+ Hot Dog Sushi Roll +
|Sushi Rice||heaping 1/4 cup (cooked, and warm)|
|Ground Mustard||1 TBSP|
|Baby Dill Pickles||6 each|
|Cocktail Franks||6 each|
- Pot (to cook the rice in)
- Sushi Mat (not required, but pretty useful)
- Sharp Knife
- Plastic Wrap
- Place sushi mat (if using) on a flat surface and place a similarly sized piece of plastic wrap over it. On top of this, lay your nori.
- Cook your sushi rice according to the package instructions. While it’s cooking, slice the pickles into thin strips and cut the cocktail franks lengthwise into quarters. Set aside.
- Once the rice is done, let it cool slightly before using. Spoon the still warm sushi rice on to the bottom third of the nori. Add to this, your mustard, julienned gherkins, sliced hot dog pieces, and ketchup.
- Lifting the plastic wrap up, rather than the seaweed itself, begin to curl the nori around the rice and fillings (the latent heat of the rice will help seal it closed and keep it tight). Press the roll together to ensure an even shape (the sushi mat comes in handy for this).
- Using a very sharp knife (carefully!), pierce the nori at regular intervals (this will show you the eventual height of your rolls) and then using a small sawing motion, cut through the roll, being careful not the disturb the inner structure.
+ Hot Dog Topper +
|Small Dinner Roll||1 per every two rolls|
|Cocktail Franks||1 per roll|
- Sharp Knife
- Parchment Paper
In order to achieve the ‘hot dog bun’ on top of the sushi, I mixed up some brioche dough according to this recipe and baked my own small rolls. Although they came out well, I don’t think it’s truly necessary, and including instructions would end up adding a lot of extra work to an otherwise straightforward procedure. To that end, I think small store-bought dinner rolls cut into quarters should be just fine. :]
- Place two slices of ‘hot dog bun’ side by side on top of the sushi rolls, leading some space in between them. Ever so slightly dipping the bottoms of the bread in water can help them stick to the rice (thanks, Kobaiyashi!).
- Place your cocktail frank, and piece of lettuce (or kale, or any non-herb green leaf really) in between the buns.
- To get the mini ketchup squiggle on your mini hot dog, fold up a small piece of parchment paper into a cone (called a cornet), and fill 1/3 of the way with ketchup. Cut the tip to create a small opening, and pipe onto the cocktail frank.
And that’s all there is to it! Now go ahead and enjoy this New Pork City delicacy!
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you next week with an all new recipe!