Japanese Beef Teriyaki Rolls
""
Ingredients
-
-
-
-
- SEASONINGS
-
Nutritional
- Serving Size: 1 (190 g)
- Calories 354.5
- Total Fat - 11.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 50.2 mg
- Sodium - 157.5 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 2.2 g
- Sugars - 0.5 g
- Protein - 19.9 g
- Calcium - 112.2 mg
- Iron - 3.7 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash sushi rice under cold running water till the water through it is completely clear. Leave in the strainer to drain for 60 minutes.
Step 2
Arrange the rice in a pan with 1.25 cups of water and a piece of kombu. Bring to the boil over a high heat.
Step 3
Remove the kombu. Cover the pan. Turn to a medium-low heat then simmer for 10 minutes; turn off the heat, leave it with the lid for 15 minutes.
Step 4
Arrange the hot rice in a sushi-oke (large and very shallow bowl).
Step 5
Pour 2T sushi rice seasoning over the top; mix well with a rice spatula and hand. Fan the rice till it cools at the room temperature;
Step 6
Cover with a clean moist but not wet cloth till ready to use.
Step 7
Meanwhile, rinse beef tenderloin steak. Trim.
Step 8
Beat the steak flat with a meat mallet for 10 minutes.
Step 9
Marinate the steak in seasonings for 90 minutes.
Step 10
Cut off the ends of the spring onions; Rinse and shred. Divide into 6 equal portions.
Step 11
Heat a skillet over a high heat. Add 1T oil and shake the skillet gently. Heat over a medium heat.
Step 12
Arrange the steak in the skillet. Pan-fry each side over a high heat for 3 minutes; Remove. Turn off the heat.
Step 13
Cut the steak into thin strips.
Step 14
Divide the sushi rice into 6 equal portions.
Step 15
Pour most of the toasted sesame seeds on into a flat pan.
Step 16
Arrange a piece of cling film on a rolling mat
Step 17
Arrange a sheet of nori on the mat with the shiny-side facing the mat and the longest end toward you.
Step 18
Evenly spread a portion of the rice on the nori with wet hands (leaving no gap);
Step 19
Arrange a portion of the beef teriyaki in a layer at one long end. Top with 1 portion of spring onions. Sprinkle with some sesame seeds.
Step 20
Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start.
Step 21
Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished.
Step 22
Roll the sushi in the pan with the sesame seeds.
Step 23
Remove the roll from the mat. Cut into 4 pieces evenly with a wet and sharp knife;
Step 24
Arrange on a serving plate, (repeat till the ingredients are used up).
Step 25
Serve with some Japanese pickled ginger.
Tips
- Sushi rolling mat
- Sushi fan