Ingredients
Sushi rice:
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2 cup short grain sushi rice
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2-1/2 cup water
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1 piece about 3-inch kombu (dried sea kelp)
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3 tablespoon rice vinegar
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1-1/2 tablespoon sugar
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3/4 teaspoon kosher salt
Beef:
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1 to 1-1/4 lb striploin or ribeye
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3 ounces teriyaki sauce
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Salt and pepper
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Wasabi
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Sesame seeds
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Green onion
Directions
- To make sushi rice, rinse the rice 4-5 times in cold water until clear. Add 2-1/2 cup water and a piece of kombu (dried sea kelp) and let it soak for 10 minutes.
- Remove the sea kelp and bring the rice to boil over high heat. When the rice boils, stir the grains with a fork for even distribution. Reduce the heat to low and cover with a lid. Let it simmer until water has evaporated, approximately ten minutes. Turn off the heat and let the rice rest for another five to ten minutes.
- Mix rice vinegar, sugar and salt in a small microwave-safe bowl. Microwave for 30 seconds. Stir well.
- Transfer the rice into a mixing bowl. Add the vinegar solution to the rice and mix in a folding motion to fully coat all the rice with the vinegar solution. Cover with a clean cloth and let the rice cool to the room temperature.
- Season the steak with salt and pepper. Slice thinly, across the grain, 1/4 inch thickness.
- Take a golf-size ball of sushi rice and press gently to shape into an elongated oval form. Swab a small amount of wasabi on the top of the rice. Layer the beef strip on top of the rice and wasabi.
- Place beef and rice nigiri on a metal plate.
- Torch the surface of the beef, evenly and lightly.
- Brush teriyaki sauce over the beef and torch again.
- Sprinkle with sesame seeds and garnish with green onion. Enjoy!
