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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 1 |
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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. Ingredients:
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 |
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 |
2 cups sushi rice |
2 cups cold water |
1 pinch salt |
4 tablespoons seasoned rice wine vinegar |
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.
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