Steak Sushi

….My family loves all kinds of sushi. Usually I make sushi with fresh raw fish. Some people don’t like raw fish, so I tried to make some sushi with beef steak today. Good sushi doesn’t always have to be with seafood. This beef steak sushi is a succulent nigiri sushi and perfect for sushi beginners. I know not everyone is fond of seafood. It is quick and easy to make. I love how fun and interactive this dish is. The rich savory flavor of the beef is a perfect base for the bright garlic chips, green onion, and red onion flavors in the toppings. Serve with quick homemade teriyaki sauce. If you are a beef lover, especially the juicy and tender steak, you will love this beef steak sushi with teriyaki sauce. Don’t they just look gorgeous?? If you serve this beef steak sushi all decked up on a nice serving platter, your guest might think you are a sushi master.

Servings: 2

Time: 1 hr

Ingredients:

1. 1.5 lb beef sirloin steak(or New York Strip steak)
2. 2 cups steamed rice
3. 1/3 cup green onion, minced
4. 1 cup red onion, sliced and soaked with cold water 10 minutes.
5. garlic chips(this is optional)
6. olive oil to tatse
7. sea salt to taste
8. black pepper to taste

For teriyaki sauce:

1. 1 cup soy sauce
2. 2/3 cup Mirin
3. 1/3 cup sake
4. 8 tbsp muscovado(or brown sugar)
5. 1/4 cup ginger, sliced

For rice sauce:

1. 1 cup vinegar
2. 5 tbsp sugar
3. 2 tsp sea salt
4. 5 * 5 kelp

Cooking Instructions:

1. Make a teriyaki sauce: Heat a sauce pot with low heat and put the Mirin and sake into a sauce pot without a lid to flambé for 2–3 minutes(the process of blowing off alcohol).

2. Add the muscovado, soy sauce, and ginger into the sauce pot to simmer it about 25–30 minutes with a lid(half open).

3. Turn off the heat and take out the ginger with a strainer(It makes about a cup). Set aside and keep in the refrigerator up to 6 months.

4. Make a rice sauce: Put the vinegar, sugar, sea salt, and kelp into a pot. Heat up with medium heat to boil until the sugar is melted and turn off the heat. Set aside with a lid until it cools down. Keep in the refrigerator up to 3 months.

5. Pour the rice sauce evenly over warm rice and fold gently with a wooden spoon to mix(1 cup steamed rice + 1 1/3 tbsp rice sauce). Set aside for cooling above room temperature.

6. Soak the sliced red onion into cold water for 10 minutes. After 10 minutes, shift the red onion with a strainer and set aside.

7. Season the meat with sea salt, black pepper, and olive oil.

8. Heat a pan with medium high heat and grill the meat both side for 2 minutes. Then lower the heat down medium heat to grill the meat each side for 1 minute(this will cook the meat medium). If you want the meat to be cooked more than medium, grill the meat 1 more minute.

9. Turn off the heat and take out the meat to rest for 5–10 minutes.

10. After 10 minutes, slice the meat sideways. Set aside.

11. Make some rice balls into a plate and add tiny of fresh wasabi(or yuzu kosho) on top of the rice ball.

12. Cover the rice ball with the sliced meat.

13. Add the red onions, green onions, teriyaki sauce, and garlic chips on top of the sliced meat.

14. Serve it.

You can also view this recipe on instagram.

https://www.instagram.com/p/Cpgz3JWrBbF/