Wild Side Chili Sushi

At chili365 we’re all about pushing the boundaries and rebadging ‘impossible’ as “been there, done that, made the flippin’ chili.” Sushi and Chili a culture clash?  Hardly.  A match made in culinary heaven is more like it. If your idea of wild is consuming raw fish, go ahead, I can’t begrudge varied taste.  We like to get wild with Elk.  It’s lean, mean, and tastes far better than a pinto bean.  Add fresh jalapenos, pickled sport peppers, and avocados and it’s how we roll.


Day 285- only 80 chilis remain in our “special” year.


For the chili:


1 lb elk stew meat, in small chunks

2 T San Marcos brand chipotle salsa

1 T onion flakes

1 t garlic powder

1 t garlic pepper seasoning

1 T chili powder

1 T flour



For the sushi rolls:


Cooked sushi rice

Sheets of seaweed (Nori)

Pickled Sport Peppers

Sliced fresh jalapeno

Sliced avocado




  • To prepare the chili, add elk, chipotle salsa, onion flakes, garlic powder, garlic pepper, and chili powder to a slow cooker and mix well.
  • Cook on low for 6 hours.
  • Add flour to the slow cooker and mix well.
  • Cook on high for 30 minutes, then allow the chili to cool.
  • Prepare sushi rolls by spreading cooked sushi rice a seaweed wrapper.
  • Add peppers, chili and avocado along one side of the rice covered sheet.
  • Beginning on the side containing peppers and chili, roll up sushi- into a tube shape.
  • Cut the roll into 4-6 slices.




Wild Side Chili Sushi

Wild Side Chili Sushi

Time to roll

Time to roll


Tasting Notes:

This was a flippin’ fantastic chili and the perfect way to introduce Texas heat to Japanese sophistication. One of the more appealing aspects of this chili is that it is entirely modular. Most of the Involuntary Tasters didn’t back down and ate the sushi as prepared, with spicy chili and hot peppers (and they loved it).  The Pirate subbed in some carrots in place of the jalapenos.   You could let your imagination run wild with this chili.  No problem, whatever it takes.  Pre, in a vulgar display of one-upmanship, wrapped his chili sushi in a cold cut and then ate it.  After we had run our supply of sushi rice, I ate the sushi naked- that is, just a bowl of chili meat topped with the jalapenos and sport peppers.  No problem, whatever it to takes to be buying the stairway to culinary heaven.



our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things. Jules from The Kiwi Diaries is the host for this month’s event.

If you have a blog and you are eating or cooking something new this month, click below to join. More information here.




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3 Responses to Wild Side Chili Sushi

  1. Elk sushi? Amazing! I’ve never tried elk before, I wonder if it’s similar to venison? Thanks for submitting this elk chili sushi to Our Growing Edge. This really pushes the edge.

  2. spasture says:

    I’m glad that this time I was able to push the edge without slicing a finger or toe. (I am so out of Bactine). Thank you for inviting me to Our Growing Edge.

  3. Pingback: OGE October Round up! (English Only) |

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