Doggie Porky Sushi Recipe

If you are into Japanese cuisines and dishes, then you will be delighted with this simple doggie porky sushi recipe. This is one of my favorite dog party entrees. Not because my four legged guests totally wipe out within 60 seconds once presented but my human guests even ask for second helping.

No worries for those with sensitive stomachs, as this doggie porky sushi recipe isn’t presented raw nor it has any wasabi in them. Of course, if you enjoy the sensation of fume bursting out of your nostrils and ears, go ahead and add as much wasabi as you fancy. But for our doggie friends, we have to leave that out. The most important thing about this recipe is that the ham has to be thoroughly cooked otherwise you can place your dog at greater risk for trichinosis.

Itadakimasu

Serving: 12 to 24 pieces of doggie porky sushi, depending the size of the cookie cutter.

Ingredients:

• 6 slices ham
• 6 slices dairy-free cheese
• 360 ml (1½ cups) sushi rice grains

Method:

1. Cook the sushi rice as instructed by the package.
2. Set aside and let it cool.
3. Layer ham and cheese slices on top of one another.
4. Using a cookie cutter (any doggie-themed cutter will do), cut shapes from ham and cheese layers.
5. Place cookie cutters on a cutting board and moisten with water.
6. Pack densely with sushi rice using the back of a spoon.
7. Hold spoon in place and slowly lift cutter free from rice.
8. Place corresponding ham and cheese slices on top of rice and chill for one hour before serving.

Special note:

If you have small dogs, it’s advisable to make the sushi a bit smaller for easy chewing. Since sushi rice is a bit sticky, so make sure you check for any remaining stuck between their carnassials and molars teeth.

As for the odd pieces of ham and cheese left after being cut out off the cookie cutter, you have the option to chop them into smaller pieces and mix them together with the sushi rice, making the sushi much meatier. Alternatively, you can use them to garnish on the fried rice for your guests. It has always been my habit to use my ingredients to the very last ounce. Nothing should go to waste.

Gochisoosama