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David Roll

Chef Masa Sugita,
Yujiro Japanese Restaurant

Specially created for a regular customer at Yujiro, East meets West in this brawny surf ā€˜nā€™ turf roll. Soft pieces of tuna and beef contrast against crunchy onions and kaiware. For easy rolling, cover the sushi mat in plastic wrap to create a non-sticky surface.

Ingredients
3.5 oz rib eye steak
salt and pepper to taste
1 cup sushi rice
2/3 sheet of nori (sushi seaweed)
1.75 oz tuna, thinly sliced
1/8 jumbo onion, sliced 1/4″
1 Tbsp mayonnaise (Japanese)
small handful kaiware (daikon sprout)
1 Tbsp bonito flakes
1 tsp ground ginger

Method
Steak
1. Using salt and pepper, season the middle section of rib eye only.
2. In a non-stick pan, sear rib eye over high heat for 30 secs.
3. Cool and cut 8 thin (2 mm) slices of beef. Set aside.

Sushi
1. Cook sushi rice according to package directions.

Assembly
1. Lay rice on a 2/3 sheet of nori. Flip over, rice side facing down on a sushi rolling mat.
2. Place tuna, onion, mayo, kaiware and bonito flakes across the nori.
3. Using a sushi rolling mat, roll up ingredients.
4. Top with sliced seared rib eye.
5. Slice roll into 8 pieces. Garnish with onion and ginger on top of each piece.

Yield 8 slices

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