Sushi is a classic Japanese dish that is enjoyed by people all over the world. While sushi is typically made with seafood, not everyone likes raw fish. If you're one of those people, beef sushi might be right for you.
I have been making this steak sushi for years, and it is always a hit with family and friends alike. Give this American twist on Japanese cuisine a try.
- Prep Time: 60 min
- Cook Time: 10 min
- Total Time: 70 min
- Number of Servings: 24
- 1/4 cup soy sauce
- 3 slices ginger
- 2 tsp corn starch
- 1-1/2 tbsp water
- 1/4 cup pineapple juice
- 2-3 tbsp brown sugar
- 2 tbsp mirin (sweet rice wine)
- 1 1/2 tbsp sugar
- 2-1/2 cup water
- 3 tbsp rice vinegar
- 3/4 tsp kosher salt
- 1 piece of dried sea kelp
- 2 cup short-grain sushi rice
Sushi Meat and Vegetables
- 2 tsp olive oil
- Bamboo sushi mat
- 1 package sheet nori
- 2 tbsp sesame seeds
- 3 thinly sliced green onions
- Salt and pepper to season steak
- 1 pound of steamed asparagus
- 1 avocado, peeled and sliced into strips
- Pickled ginger and wasabi if desired
- 1 to 1 1/4 lb beef steak such as striploin, ribeye, or tenderloin
- In a small pot, combine ginger, mirin, brown sugar, pineapple juice, and soy sauce. Bring to a boil over medium heat.
- Combine cornstarch with 1-1/2 tbsp water and add to the boiling mixture. Stir constantly for approximately 2 minutes until the teriyaki sauce thickens. Set aside and allow to cool.
- Rinse rice in a pot of water 5-6 times or until the water seems clear. This will remove the starch coating from the rice grains. Drain the last rinse water, then add kelp and 2-1/2 cup water to the pot. Let stand for 10 minutes.
- Remove kelp, then boil the rice over high heat. Stir to distribute the grains, lower the heat, cover loosely, and simmer for 3 minutes.
- Cover tightly and simmer for an additional 10 minutes. Turn off the flame and let the pot sit for 5-10 minutes.
- Mix salt, sugar, and vinegar in a small microwave-safe bowl. Microwave for 30 seconds, then remove and stir.
- Place rice in a glass or wooden mixing bowl. Fold in the vinegar solution so that all rice grains are well-coated. Cover and allow the rice to cool to room temperature.
- Add olive oil to a cast-iron skillet and heat on medium. Sear each side of the steak and cook until medium-rare. This should take 2-4 minutes per side. A meat thermometer should read 135 degrees Fahrenheit. Add salt and pepper to taste.
- Remove the steak and let rest for 5 minutes. Then slice the meat against the grain to create strips 1/8 to 1/4 inch in thickness.
- Place one sheet of nori with the smooth side down on the bamboo mat. Wet hands and gently spread about 1/4 cup of sushi rice in a thin layer from edge to edge of the nori sheet. Use light pressure so as not to crush the rice grains. Leave a small lip of nori uncovered by the rice at the top.
- Place the avocado, asparagus, green onion, and beef horizontally along the centerline of the nori. The vegetables and remaining ingredients may stick out of the sides.
- Tightly roll the bamboo mat with the nori, enclosing ingredients. Dip a finger in the water and moisten the closest edge of the nori to seal the roll.
- Cut the compact roll with a wet, sharp knife into about eight slices.
- Plate sushi roll and drizzle with teriyaki sauce and sesame seeds. Serve with wasabi and sliced, pickled ginger as a garnish.
- You can serve this sushi recipe with the typical condiments of soy sauce and wasabi.
- You can use any type of beef steak for this recipe, but I recommend a cut that is not too lean. You want a tender steak that will be easy to chew.
- If you do not wish to use the teriyaki recipe above, you can substitute pre-made teriyaki sauce.
- You can find sushi rice at any Asian grocery store or online. The bamboo sushi rolling mat is readily available online or in kitchen stores.
- You can use a rice cooker and then transfer the rice to the nori.
- Other vegetables, such as carrots or mushrooms, can be used instead of avocado.
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- Calories: 41
- Total Carbohydrate: 6g
- Protein: 3g
- Fat: 0.6g
- Dietary fiber: 0.2g
- Net Carbs: 5.5g
"Making sushi is an art, and experience is everything."
- Nobu Matsuhisa, Chef
Sides That Go Well With Steak Sushi
Many sides go very well when you eat steak sushi. Some are traditional Japanese dishes, but others are not.
Here are some of my favorites:
- Miso Soup
- Kani Salad
- Green Tea
- Wakame Salad
- Beef or pork gyoza
- Matcha Ice Cream
- Pickled Ginger (Gari)
- Tempura and soy sauce
What’s Wagyu Sushi Beef?
Wagyu beef is a fatty, marbled steak often used in sushi . Many people consume this raw beef as steak tartare.
How Do You Make Sushi Without a Mat?
If you don't have a mat, you can use a thick kitchen towel or a piece of parchment paper to make sushi . Treat as if you had the mat, but roll crosswise, pressing gently as you roll tightly. Then slice and serve as usual.
How Do You Keep Sushi From Falling Apart?
The key to keeping sushi from falling apart is to use a light hand when rolling and to ensure the nori is moistened so it will stick.
This steak sushi is a delicious way to enjoy classic Japanese food with American beef. It is fun to make and can be customized to your liking.
We are constantly experiencing cross-cultural exchanges. It is not always successful, but that is no reason not to give it a try. The most important thing is to be respectful of the cultures involved —the basic one, in this case, Asian cuisine, and the twist added by a different culture.
- Liz Williams, Founder of the Southern Food & Beverage Museum and of the National Food & Beverage Foundation
If you are looking for a way to get high-quality, grass-fed beef that you can use for this sort of dish, I recommend ButcherBox. This delivery company will send beef directly to your door. Learn more by clicking here.