Southern-Style Sushi

• 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, cut into thirds
• 6 ounces leftover grilled flank steak, cut into 12 1/2-inch-wide slices
• Kosher salt and freshly ground pepper

1. Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy.
2. Form 1 heaping tablespoon of rice into a small sushi-like cylinder.
3. Repeat to make 12 pieces.
4. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice.
5. Refrigerate the rice cylinders until set, about 10 minutes.
6. Wrap a slice of steak around each rice piece and season with salt and pepper.
7. Serve with additional sauce for dipping.
8. Grilled Steak with Gorgonzola Cream Sauce
9. Photograph by Tina Rupp

rice, cream sauce, gorgonzola, barbecue butter, flank steak, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/southern-style-sushi-recipe2.html (may not work)