BBQ Pork Sushi Roll
4oz. Pork Tenderloin Sliced Thinly (See Recipe Below)
Rub Ingredients (save 2 Tablespoons Rub for BBQ Sauce)
2 Tablespoons Coriander Seeds
1 Tablespoon Cumin
½ Teaspoon Black Peppercorns (Grind in coffee grinder or with mortar and pestle until finely coarse)
1 Tablespoon Ground Mustard
1 Teaspoon Kosher Salt
Barbecue Sauce Ingredients:
½ Cup Blueberry BBQ Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Teaspoon Smoked Paprika
1/8 Teaspoon Sesame Oil
1 Tablespoon Lemon Juice
2 Tablespoons Chili Garlic Sauce
1 Cucumber; peeled, seeded, and thinly sliced
2 Tablespoons Reserved Rub
2 Nori Wraps (Seaweed Roll)
½ Cup Cooked Sushi Rice
2 Tablespoons Rice Vinegar
Cook sushi rice according to package directions. Add vinegar and mix well. Set aside.
Rub Directions: combine coriander seeds, cumin, and black peppercorns and grind with a mortar and pestle or with a coffee grinder. After grinding add ground mustard and kosher salt. Mix together. Hold 2 Tablespoons of Rub aside for BBQ Sauce Ingredients and use the rest to rub all over the tenderloin. Refrigerate ½ to 2 hours. Roast tenderloin in 375 degree oven for about 45 minutes or until cooked thoroughly. Slice in to ½” strips.
BBQ Sauce Directions: Combine all ingredients for barbecue sauce in a sauce pan. Simmer for 5-10 minutes and let cool.
Place a piece of plastic wrap on the bamboo mat. Lay the nori wrap on the plastic wrap. Put a layer of the rice on the nori wrap. One one end of the wrap place the port, then the cucumber. Roll the mat upo tightly against the pork, etc. Keep smoothing out the roll and firming it up. When roll is completely rolled up take off the mat and plastic wrap. Dip your knife blade in water and slice roll into 1-1/2 inch slices. Drizzle barbecue sauce over rolls. Serve with pickled ginger and wasabi.
Blueberry Barbeque Meatballs
1 pound frozen meatballs
1 16oz. Jar Blueberry Barbeque Sauce
Combine meatballs and Blueberry Barbeque Sauce in crock pot and heat thoroughly on medium heat.