BBQ brisket Maki roll

Fork-tender beef brisket rolled with bread & butter pickles, cream cheese, and sushi rice in nori paper. Served with a side of sweet & smoky whiskey BBQ sauce. The following recipe is scaled for 24 servings, appropriate for a foodservice application.


Items needed

  • 24 Sheets Nori Sushi Paper 
  • 24 Cups Sushi Rice
  • 48 Tablespoons Steakhouse Seasoning
  • 24 Slices Smoked Beef Brisket (fully cooked, cut into 1/4" x1" slices)
  • 48 Pieces Cream Cheese - 1/4" batonnets
  • 48 Pieces Bread & Butter Pickles - 1/4" batonnets
  • 6 Cups Sweet & Smoky Whiskey BBQ Sauce

  • Sushi Rolling Mat


  1. On a plastic-wrapped sushi mat, evenly spread sushi rice over nori paper. Sprinkle steakhouse seasoning over rice and flip nori over. 
  2. In a group, place smoked beef brisket, cream cheese batonnets, and bread & butter pickle batonnets on the bottom third of the nori paper. 
  3. Use the sushi mat to tightly roll nori around beef brisket, cream chees, and pickles. Serve with a side of sweet & smoky whiskey BBQ sauce.

sushi rice

Use 1 Cup cooked short grain rice per maki roll. The following recipe is scaled for 24 servings.


items needed

  • 24 Cups Short Grain Sushi Rice, Fully Cooked, Hot
  • 1 1/8 Cups Rice Vinegar
  • 3/4 Cup Cane Sugar
  • 3 Tablespoons Kosher Salt
  • 2 Tablespoons Mirin

  • Rice Cooker
  • Stove


  1. In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside. 
  2. In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains. 
  3. Continue to gently fold rice until rice has cooled to room temperature.