Brian Orakpo says he’d like a sushi dish named after him. “Not the raw stuff, though.” (John McDonnell/The Washington Post)

As far as I know, none of the Richmond restaurants we’ve talked about consulted with the various Redskins personalities before creating dishes named after them. After talking to a few players about it, that might be a good thing.

“I like bacon,” said Trent Williams, when I asked what he’d want a dish named after him to include. “I guess they’d have to put bacon on it.”

Alfred Morris also went with a one-ingredient answer.

“Jalapenos,” the running back said without hesitation. “Something hot. I love hot food.”

Brian Orakpo, who said he usually has simpler tastes, has been exploring the culinary world and had a surprising criteria for his signature dish.

“Sushi,” he said, smiling as he thought about it. “It would have to be a sushi dish. I just picked up on sushi and I love it. So it has to be a sushi dish. Not the raw stuff, though. The stuff with the rice. It has to be a nice roll, with some good mixtures in it.”

The players I talked to seemed to enjoy the thought of having a dish named after them, and some took the time to think about what they would ask for. DeJon Gomes had a hard time deciding between pancakes and waffles, before settling on the latter.

“Waffles,” he said, nodding his head. “You take a couple of waffles and put some ham in the middle.”

Darrel Young, who must have been hungry when I asked him, named a whole meal.

“Ooh, fried chicken,” he said, rolling his eyes as though he could taste it at that exact moment. “Macaroni and cheese, collard greens, yams, all the soul food stuff. Or you can put some stuffing or some lasagna. Gets me every frickin’ time.”

The most elaborate answer was from Niles Paul, whose “sammich” read like a mystery basket on “Chopped.”

“It’s gonna be a sandwich. A ‘sammich.’ I say ‘sammich,’” he said, scratching his beard. “It’s gonna have a little shrimp, it’s gonna have some lettuce, maybe a little roast beef. We’re gonna put a little mayonnaise on it, a little banana peppers and some honey mustard.”

Gross. But watch, some brave restaurant in Richmond will read this and put it on the menu. And only Niles Paul will eat it.

Perhaps the best answer of the day came from Rex Grossman. When I asked him what his dish would be, he thought for a minute and then smiled.

“The best beer in the house,” he said, before trotting off.