Japanese Beef Teriyaki Rolls Recipe

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

Japanese Beef Teriyaki Rolls

Ingredients

Nutritional