Japanese Beef Teriyaki Rolls

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.