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250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 150g beef tenderloin steak, 6 sheets of taosted nori (i.e. paper-thin sheets of dried seaweed), 2 spring onions, 4T toasted sesame seeds, 1T oil, some Japanese pickled ginger.

2T teriyaki sauce.


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; 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; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); 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; Cover with a clean moist but not wet cloth till ready to use.
3. Rinse beef tenderloin steak; Trim; Beat the steak flat with a meat mallet for 10 minutes; Marinate the steak in seasonings for 90 minutes.
4. Cut off the ends of the spring onions; Rinse and shred; Divide into 6 equal portions.
5. Heat a skillet over a high heat; Add 1T oil and shake the skillet gently; Heat over a medium heat; Arrange the steak from the step 3 in the skillet; Pan-fry each side over a high heat for 3 minutes; Remove; Turn off the heat; Cut the steak into thin strips.
6. Divide the sushi rice from the step 2 into 6 equal portions.
7. Pour most of the toasted sesame seeds on into a flat pan.
8. Arrange a piece of cling film on a rolling mat; Arrange a sheet of nori on the mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of the rice on the nori with wet hands (leaving no gap); Arrange a portion of the beef teriyaki from the step 5 in a layer at one long end; Top with 1 portion of spring onions; Sprinkle with some sesame seeds; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start; Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished.
9. Roll the sushi in the pan with the sesame seeds; Remove the roll from the mat; Cut into 4 pieces evenly with a wet and sharp knife; Arrange on a serving plate (repeat the step 8 and 9 till the ingredients are used up); Serve with some Japanese pickled ginger.