Yakiniku Sushi Rolls

Name: How to cook Yakiniku Sushi Rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 to 6 Rolls
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Yakiniku Sushi Rolls

Sushi Rolls shops can be seen everywhere in Australia. They are very popular and they are becoming more creative with the fillings. It seems meat are more popular than raw fish. Here are my Korean-inspired 'Yakiniku Sushi Rolls'.

Ingredient

Food ration :

5 to 6 Rolls

3 cups

(*180 ml cup) Short Grain Sushi Rice

72 ml

Rice Vinegar

1 tablespoon

Sugar

1 teaspoon

Salt

5-6

Nori (Seaweed Sheets)

Carrot

1/2 bunch

Spinach

300 g

thinly sliced lean Beef

1 teaspoon

Sesame Oil

1 tablespoon

Toasted Sesame Seeds *lightly ground

1 clove

Garlic *grated

small piece Ginger *grated

2 tablespoons

Soy Sauce

1 tablespoon

Mirin

Cooking instructions

* Step 1

Make Sushi Rice: Cook Rice as normal and allow it to steam for 10 minutes. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl.

* Step 2

Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out.

* Step 3

Fillings: Cut Carrot into strips and cook in salted water. Wash Spinach, blanch in boiling water, cool in cold water, then drain well. Season lightly with a small amount of Soy Sauce and Sesame Oil.

* Step 4

Heat Sesame Oil in a frying pan over high heat, cook Beef slices and season with Yakiniku Sauce. Cook until the sauce is gone, then cool.

* Step 5

How To Roll: Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you don’t have Makisu.

* Step 6

Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end.

* Step 7

Place some Beef and Carrot strips. Squeeze some Spinach to remove excess liquid, then place on the Beef, then start to roll.

* Step 8

Lift the nearest end of Makisu and fold over rice and filling, matching the end of the spread rice to the other end, then press. Pull the Makisu end up and roll it, pressing it a couple of times.