Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Beef Sushi Roll




Source of Recipe


www.userealbutter.com


Recipe Link: http://userealbutter.com/2009/02/12/beef-roll-sushi-recipe/

List of Ingredients




4 cups cooked, seasoned sushi rice
2 cups beef, cooked rare to medium rare cut in strips
1 avocado, sliced
seasoned black mushrooms
1 package of sheet nori
eel sauce (see sauce category)
toasted sesame seeds
wasabi
soy sauce
gari (pickled ginger)

seasoned black mushrooms
4 dried Chinese black mushrooms
1 cup soak water from mushrooms
2 tbsps sugar
1 1/2 tbsp soy sauce



Recipe



Soak dried mushrooms in boiling hot water until soft (about 15 minutes or more). Reserve a cup of the soaking water taking care not to let in any sand of particles. Rinse the mushrooms and slice. Place mushrooms, soak water, sugar, and soy sauce in a small saucepan and simmer until almost completely reduced. Allow to cool.

Assembly: On a sheet of plastic wrap, set down one sheet of nori. With wet hands, grab a handful of sushi rice and evenly spread across the top 3/5 of the nori sheet, pressing the rice down to ensure it sticks to the seaweed. Flip the nori over so that the rice faces down onto the plastic wrap. At the non-rice end of the nori, lay out beef, avocado, and mushrooms, leaving a little room on either end. Take care not to overfill the roll. Roll the fillings up from the non-rice end of the nori (like a carpet) and continue to roll tightly, but not too tightly until the rice encompasses the entire outer part of the roll. Use the plastic wrap to help maintain shape without letting the roll stick to you. Use the bamboo mat to firm up the shape and compact the roll. Remove the bamboo mat. Slice through the plastic wrap with a very sharp knife dipped in water, to get 8 even pieces. Brush eel sauce on top of the pieces and garnish with sesame seeds. Serve with wasabi, gari (pickled ginger), and soy sauce. This should yield about 4 cut rolls.