Recipe from Food’s Greatest Hits Season 1, Episode 6: Carnival Treats

This fusion of an American carnival classic and traditional Japanese cuisine is a match made in heaven.

Ease of Preparation Rating:
Moderate

Batter Ingredients
Serves 8

  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ tsp salt
  • Pinch black pepper
  • ¼ cup sugar
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk


Corn Dog Ingredients

  • 2 cups sushi rice, rinsed, drained
  • 3 cups cold water
  • ½ cup rice vinegar
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 4 nori sheets
  • 1 tbsp mayonnaise
  • ½ tsp wasabi paste
  • 6 slices smoked salmon
  • 1 avocado, sliced
  • ½ cucumber, thinly sliced
  • ½ cup carrot, shredded
  • ¼ cup flour
  • 4 cups oil for frying
  • 8 popsicle sticks
  • ¼ cup black and white sesame seeds
  • Soy sauce
  • Pickled Ginger
  • Wasabi Paste


Batter Method

  • In a medium bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk. Place in fridge 1-2 hours before using.


Corn Dog Method

  • Place rice and water into a pot. Cover and bring to a boil on high heat. Reduce heat to low and cook for 12-15 minutes covered. Remove from heat. Using a wooden spoon slowly pour in vinegar and mix with the rice, caster sugar, and salt.
  • Take sushi rolling on a clean work surface, slats running horizontally. Dip your hand into vinegar. This stops the rice from sticking to your hand. Place down a sheet of nori. Scoop rice onto nori and gently press rice approximately 6mm thick, stopping ¾ of the way up the nori.
  • Take the mayonnaise, wasabi paste, smoked salmon, avocado, cucumber, and carrot. Layer them at the front edge of the sushi. Carefully start rolling the sushi using the mat. Roll and pull back to make the sushi tight. Once you get to the bare nori, wet you hand into vinegar and make the bare nori damp. This will connect the nori and stop it from unraveling. Repeat until all ingredients have been made into rolls. Cut each roll in half.
  • In a shallow pot, warm up 4 cups of oil to 220°C.
  • Take your long sushi roll and lightly roll it in flour. Insert a popsicle stick into one end of the roll. Remove corn dog batter from fridge; dip one sushi roll into the batter, covering completely. One at a time carefully place into oil. Slowly lower into the oil so that the outside properly crisps up, and then lower the rest into the oil. If you place it all in at once, it will stick to the bottom of the pot.
  • Cook for approximately 5-8 minutes or until golden brown. Repeat for the rest of the sushi dogs.
  • Sprinkle with black and white sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.