Seared Beef Sushi

Submitted by MarraMamba

"I finally get to really enjoy sushi with this untraditional but delicious version. Not a huge raw fish eater, this just made my tastebuds jump in happiness :) From the autumn 2005 LCBO magazine. {Prep time is less than the hour i put but it depends on how organized someone is so gave lots of time."

 

• Ready In: 1hr 35mins
• Ingredients: 21
• Yields: 32 pieces

ingredients

• Beef

• 1 lb flank steak
• 2 tablespoons tamari soy sauce
• 1 teaspoon granulated sugar
• 2 teaspoons dark sesame oil
• 1 tablespoon finely grated fresh ginger
• 1 large garlic clove, minced
• 1 tablespoon peanut oil

• Sauce

• 1⁄2 cup seasoned rice wine vinegar
• 1⁄4 cup tamari soy sauce
• 2 teaspoons very finely grated fresh ginger
• 2 teaspoons sriracha chili sauce or 2 teaspoons other fiery hot sauce

• Rice

• 2 cups sushi rice
• 2 cups cold water
• 1 pinch salt
• 4 tablespoons seasoned rice wine vinegar

• Assembly

• 1⁄2 ripe avocado
• 1 large plum tomato
• 1 large green onion
• 1 medium carrot
• 4 sheets toasted nori
• 1 (1 5/8 ounce) package prepared japanese horseradish (43 g, wasabi)

directions

1. To prepare beef, stir soy sauce with sugar, sesame oil, ginger and garlic. Pour over beef; cover and marinate in the refrigerator several hours or overnight. Turn beef at least once during marinating. When ready to sear, heat peanut oil in a heavy frying pan over medium heat. Lift steak from marinade. Discard marinade.
2. When oil is very hot, add steak and sear on each side for 5 minutes or until crusty and beef is cooked medium-rare. Remove beef; cool on a plate.
3. For sauce, stir rice-wine vinegar with soy sauce, ginger and hot sauce. Beef and sauce can be made a day ahead; cover and refrigerate separately.
4. To make rice, place in a sieve. Wash under cold running tap water until water runs clear. Drain and place in saucepan with measured water and a pinch of salt. Soak 30 minutes. Cover and bring to a boil over high heat. Reduce heat to very low; simmer 15 minutes. Without lifting lid, remove rice from heat; let stand for another 15 minutes.
5. For easy cleanup, lightly coat a metal tray with cooking spray; turn rice out onto tray. Fan briefly to cool. Gently spread out with a spatula; sprinkle with half of vinegar. Using a folding motion, lift rice until liquid is absorbed; then add remaining vinegar. Repeat folding and fanning rice until steam stops rising; cover with a dampened tea towel. Rice can be made a couple of hours ahead, however do not refrigerate.
6. To assemble rolls, peel, remove stone and thinly slice avocado. Cut tomato in half lengthwise, then use a spoon to remove seeds and ribs, leaving just a shell. Slice tomato lengthwise into thin strips. Diagonally slice green onion; finely julienne or grate carrot.
7. Lay a sheet of nori on a rolling mat or sheet of plastic wrap. Using wet fingers, spread a quarter of the rice over top, leaving 1-inch (2.5-cm) at one long end uncovered. About a third of the way from the rice-covered long end, decoratively place together in a long line 2 to 3 strips of beef and some of prepared avocado, tomato, onion and carrot. Use the mat or plastic wrap to help lift and form into a thick roll. When nearly rolled up, wet uncovered nori with wet fingers and finish rolling. Repeat; all the assembly ingredients may not be used. Wrap each roll tightly in plastic wrap; refrigerate up to half a day or until needed.
8. To serve, unwrap rolls. Thinly slice off ends, then cut each roll crosswise into 8 pieces. Arrange in a single layer on a plate. Pour sauce into a shallow bowl for dipping. Offer a small dish of wasabi for those who like sushi to be truly fiery.