Japanese Beef Teriyaki Rolls
Created by dienia b on July 16, 2015
- Servings: 6
- Prep Time: 4h
- Cook Time: 20m
- Recipe #20165
Ingredients
- 250 grams rice (sushi rice, i.e. short-grain rice)
- 1 1/4 cups of water
- Kombu (1 piece, i.e. seaweed)
- 2 tablespoons sushi rice seasoning
- 1 pound beef tenderloin steak
- 6 sheets nori (toasted nori, i.e. paper-thin sheets of dried seaweed)
- 2 spring onions
- 4 tablespoons sesame seeds (toasted)
- 1 tablespoon oil
- 4 tablespoons pickled ginger (Japanese)
- SEASONINGS
- 2 tablespoons teriyaki sauce
How to Make
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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.
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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.
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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.
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Step 4: Arrange the hot rice in a sushi-oke (large and very shallow bowl).
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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;
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Step 6: Cover with a clean moist but not wet cloth till ready to use.
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Step 7: Meanwhile, rinse beef tenderloin steak. Trim.
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Step 8: Beat the steak flat with a meat mallet for 10 minutes.
How to Make
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Step 9: Marinate the steak in seasonings for 90 minutes.
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Step 10: Cut off the ends of the spring onions; Rinse and shred. Divide into 6 equal portions.
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Step 11: Heat a skillet over a high heat. Add 1T oil and shake the skillet gently. Heat over a medium heat.
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Step 12: Arrange the steak in the skillet. Pan-fry each side over a high heat for 3 minutes; Remove. Turn off the heat.
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Step 13: Cut the steak into thin strips.
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Step 14: Divide the sushi rice into 6 equal portions.
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Step 15: Pour most of the toasted sesame seeds on into a flat pan.
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Step 16: Arrange a piece of cling film on a rolling mat
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Step 17: Arrange a sheet of nori on the mat with the shiny-side facing the mat and the longest end toward you.
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Step 18: Evenly spread a portion of the rice on the nori with wet hands (leaving no gap);
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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.
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Step 20: Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start.
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Step 21: Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished.
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Step 22: Roll the sushi in the pan with the sesame seeds.
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Step 23: Remove the roll from the mat. Cut into 4 pieces evenly with a wet and sharp knife;
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Step 24: Arrange on a serving plate, (repeat till the ingredients are used up).
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Step 25: Serve with some Japanese pickled ginger.