Steak Sushi is a fun way to bring a hands-on activity to date-night in. You can customize your rolls with a variety of sushi roll additions as a collaborative endeavor. It can even get competitive — making it fun and flirty to determine who can roll the best sushi rolls.
These rolls were made with steamed asparagus, pickled carrots, green onion, avocado and drizzled with teriyaki sauce. Feel free to add or substitute your favorite vegetables, or omit the teriyaki for more commonly used soy sauce, ginger and wasabi which is a spicy paste similar to horseradish.
1 pound Country Natural Beef Ribeye
2 tsp olive oil
Kosher salt and pepper to taste
2 cups of sushi rice
3 ¼ cups water
¼ cup rice vinegar
1 tbsp Sugar
1 tsp salt
5–6 sushi nori sheets
1 pound of asparagus, woody ends removed and steamed until tender
1 avocado, peeled and sliced into strips
3 green onions, thinly sliced
Quick Pickled Carrots: (can be made in advance)
1/2 lbs. of carrots, greens removed, thinly peeled with a julienne peeler, or cut into matchsticks
½ cup water
½ cup rice vinegar
2 tbsp orange juice OR 1 tbsp maple syrup
1 tsp kosher salt
Optional (recommended) Garnishes:
¼ cup teriyaki sauce
2 tbsp sesame seeds
3 tbsp soy sauce, tamari, or coconut aminos
Remove the Country Natural Beef ribeye steak from the refrigerator and let it come towards room temperature for 30 minutes. Season the steak generously and drizzle with olive oil. Preheat a cast iron skillet over medium heat and sear on each side for approximately 3-4 minutes until the meat thermometer reads 135 for medium rare. Remove to a plate and let rest before slicing.
Make the sushi rice according to the package in the pressure cooker or stove top making sure to rinse the rice thoroughly. Heat the rice vinegar, sugar, and salt in a microwave safe container until the salt and sugar are dissolved. Let the steam on the rice dissipate, and then gently fold in ¼ of the vinegar mixture at a time to the cooked rice to taste.
Bring all of the ingredients to a boil, stirring well to dissolve the salt. Let it mostly cool. Stuff a mason jar with the thinly cut carrots, and then pour the brine over top. Let the carrots wilt slightly and using a spoon push them down into the brine. Let it cool completely uncovered on the counter before covering tightly and putting in the fridge.
- Once you have all your components in place – Country Natural Beef Ribeye, rice, vegetables, garnishes – then you can set up your rolling station. You’ll need a cup of water, the bamboo rolling mats, and a sharp knife.
- Center a sheet of nori smooth side down on your bamboo mat. With wet fingers take a small handful of rice, about ¼ cup and gently spread it from edge to edge, leaving a small ‘lip’ on the top edge of the sheet. Wet hands move the rice much easier and prevent the use of pressure which smashes the rice grains.
- Place your desired components along the centerline of the nori. Be sure to make it evenly distributed along the centerline. It’s ok for ingredients to stick out of the sides. Place your thumbs underneath the bottom corners of the bamboo mat. Roll the mat and the nori up and over the ingredients along the centerline entirely. Pull the mat towards you to tightly encompass the roll ingredients. Use the mat to make sure you’re keeping things tightly within the roll.
- Once you complete the roll, dip your finger into the water cup and moisten the top edge to help ‘seal’ the roll. Use the bamboo mat to shape the roll tightly.
- Cut the roll in half, then in thirds or quarters depending on how full it is / how sharp your knife is. You can wet the blade to help make a cleaner cut. Arrange the pieces on a plate and sprinkle with sesame seeds, green onions, and teriyaki sauce.
- Cuisine: American