Sleeping Dog Nigiri

1 cup water cup rice vinegar 1 cup ketchup cup red wine vinegar 2 teaspoons ground mustard, or more to taste 2 cups prepared sushi rice from master recipe 3 tablespoons pickle juice or pickle relish juice 6 hot dogs sheet nori, cut into 24 strips that are

stir together the water and vinegar and set aside this hand vinegar until needed. Next, stir together ketchup, red wine vinegar and ground mustard and set aside this ketchup sauce until ready to serve. Sprinkle the rice with pickle juice and toss to distribute evenly. Moisten hands with hand vinegar and shake off excess. Shape a scant 1 ⁄ tablespoons sushi rice into a slight oval, pressing rice together and squeezing gently to create a uniform shape, about 2 inches long and 3/4 inch thick. Repeat until all the rice has been used. Slice each hot dog into lengthwise quarters. Discard the outside slices that are curved on one side. Cut the remaining 12 hot dog slices in half crosswise. Use a paring knife to shape one end of each hot dog piece into a rough point (the other end will remain curved). Set a grill pan or nonstick skillet over high heat. When the pan is hot, set the hot dog pieces in it, cut-side down, and cook until nicely charred. Set a piece of hot dog atop each rice oval. Wrap with a strip of nori, arrange on a sushi platter and serve with ketchup sauce. Makes 24 pieces. Recipes courtesy of the Beef Checkoff and the North American Meat Institute. Recipes adapted by Food & Drink.