An Asian fusion of sweet-salty and earthy flavors complement the seared rare steak thus making a great looking sushi dish. the textures will excite your every bite and round it off with the addition of the fiery, tart dipping sauce to garnish. Home cooking made easy and will impress you more.
Beef and Cucumber Sushi
SERVING: 3 People
TIME: 1 hr 30 min
- 【 For The Rice Vinegar 】
- 1 lb. Sushi rice
- 3 tbsp Sugar
- 4 tbsp Rice vinegar
- ¼ tsp Salt
- 【 For The Steak 】
- 1 lb. Beef strip steak
- to taste Salt
- to taste Ground black pepper
- 1 tbsp Butter
- 2 sprigs Rosemary
- 2 cloves Garlic
- 3.5 oz. Baby spinach
- 3.5 oz. Cucumber
- 1 slice Nori
- 1 tbsp Sesame seeds
- 【 For The Sauce 】
- 2 tbsp Chili sauce
- 1 tbsp Oyster sauce
- 1⅓ tbsp Balsamic vinegar
- 1 tbsp Honey
Wet the inside of a wooden plate with a wet paper towel and transfer cooked rice to a slightly wet plate.
In a small saucepan, combine sugar, rice vinegar, and salt. Bring to a boil and whisk until the sugar dissolves.
Pour the hot vinegar mixture over the rice.
Use a wooden spoon paddle to slice through rice, flipping the rice over in between strokes.
Seasoning the steak with sea salt and ground black pepper on both sides.
In a medium skillet, add the steak and sauté until one side has turned golden brown.
Flip the steak then add butter, rosemary, and garlic. Cook steak until meat reaches desired doneness.
Transfer the steak to a medium plate and set aside.
Add spinach to the same skillet and stir-fry, then transfer to a big plate.
Cut the cucumber into sticks. Set in the same plate with spinach. Cut the beef steak into strips and set aside.
Put on gloves, center one sheet of nori on bamboo sushi mat, then spread the nori with a layer of cooked rice.
Sprinkle sesame seeds on rice, flip over the nori with rice (nori face top).
Arrange spinach, cucumber and beef strips across the center of the nori.
Starting at the closest edge, tightly roll up nori enclosing ingredients using mat to aid in rolling and pressing gently to compact roll. Repeat with remaining ingredients.
Cut each roll into 6 to 8 slices.
Combine chili sauce, oyster sauce, balsamic vinegar and honey in a small bowl, mix well.
Serve sushi with sauce.