Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> SUSHI - COOKED Recipes

BEEF TERIYAKI ROLLS

INGREDIENTS :

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.

SEASONINGS:
2T teriyaki sauce.

PREPARATION :

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.