Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot Dog."
Do you know what I love about sushi? The veggies. Crunchy vegetables wrapped in rice and seaweed paper. Do you know what I hate about sushi? Raw fish. I used to like it, and then I talked to a marine biologist. She doesn't eat raw fish either. Trust me on this.
But sometimes I miss sushi, so I designed the sushi dog to allow the taste of Nippon to enhance your hot dog. It's the best thing you can eat that tastes like sushi without the raw fish.
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6-8 hot dogs
- 1 package hot dog buns
- 1 package hot dogs, all-beef
- 6 large carrots
- 2 cucumbers
- 1 bottle soy sauce
- 1 tin kelp granules
- 1 package cream cheese
- 1 can cooking spray
- 1 bunch celery
- Coarsely dice the celery. Set aside.
- Slice the cucumbers into small discs. Set aside.
- Finley shred the carrots. Set aside.
- In a skillet over medium heat, cook the hot dogs, rolling frequently to ensure even cooking.
- When the hot dogs are mostly cooked, spray the the buns with a generous amount of cooking spray. Move the hot dogs to one side of the skillet, lay the buns on one side in the skillet for 20 seconds. Repeat on the other side for another 20 seconds. Pull the bun slightly apart, place in the skillet for an additional 20 seconds.
- Slice the cream cheese longwise into 1/4 inch logs. Place in the bottom of the bun. Lay in the hot dog. Place the cucumbers along one side of the frank. Place a layer of shredded carrots on top of the frank. Place the diced celery on the other side of the frank. Spay or pour on a small amount of soy sauce (just enough to add soy flavoring), Sprinkle on kelp granules.