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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare beef, stir soy sauce with sugar, sesame oil, ginger and garlic. Pour over beef; cover and marinate in the refrigerator several hours or overnight. Turn beef at least once during marinating. When ready to sear, heat peanut oil in a heavy frying pan over medium heat. Lift steak from marinade. Discard marinade. | 2. When oil is very hot, add steak and sear on each side for 5 minutes or until crusty and beef is cooked medium-rare. Remove beef; cool on a plate. | 3. For sauce, stir rice-wine vinegar with soy sauce, ginger and hot sauce. Beef and sauce can be made a day ahead; cover and refrigerate separately. | 4. To make rice, place in a sieve. Wash under cold running tap water until water runs clear. Drain and place in saucepan with measured water and a pinch of salt. Soak 30 minutes. Cover and bring to a boil over high heat. Reduce heat to very low; simmer 15 minutes. Without lifting lid, remove rice from heat; let stand for another 15 minutes. | 5. For easy cleanup, lightly coat a metal tray with cooking spray; turn rice out onto tray. Fan briefly to cool. Gently spread out with a spatula; sprinkle with half of vinegar. Using a folding motion, lift rice until liquid is absorbed; then add remaining vinegar. Repeat folding and fanning rice until steam stops rising; cover with a dampened tea towel. Rice can be made a couple of hours ahead, however do not refrigerate. | 6. To assemble rolls, peel, remove stone and thinly slice avocado. Cut tomato in half lengthwise, then use a spoon to remove seeds and ribs, leaving just a shell. Slice tomato lengthwise into thin strips. Diagonally slice green onion; finely julienne or grate carrot. | 7. Lay a sheet of nori on a rolling mat or sheet of plastic wrap. Using wet fingers, spread a quarter of the rice over top, leaving 1-inch (2.5-cm) at one long end uncovered. About a third of the way from the rice-covered long end, decoratively place together in a long line 2 to 3 strips of beef and some of prepared avocado, tomato, onion and carrot. Use the mat or plastic wrap to help lift and form into a thick roll. When nearly rolled up, wet uncovered nori with wet fingers and finish rolling. Repeat; all the assembly ingredients may not be used. Wrap each roll tightly in plastic wrap; refrigerate up to half a day or until needed. | 8. To serve, unwrap rolls. Thinly slice off ends, then cut each roll crosswise into 8 pieces. Arrange in a single layer on a plate. Pour sauce into a shallow bowl for dipping. Offer a small dish of wasabi for those who like sushi to be truly fiery. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	lb		557.6013	0.0	98.1016	15.368
tamari soy sauce	2	tablespoons		21.6	2.0052	3.7836	0.036000000000000004
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
dark sesame oil	2	teaspoons		-	-	-	-
ginger	1	tablespoon	grated	12.06	2.5783	0.3233	0.1526
garlic clove	1		minced	-	-	-	-
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
rice wine vinegar	1/2	cup	seasoned	-	-	-	-
tamari soy sauce	1/4	cup		21.6	2.0052	3.7836	0.036000000000000004
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
chili sauce	2	teaspoons		10.465	2.2511	0.2844	0.0341
sushi rice	2	cups		-	-	-	-
cold water	2	cups		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
rice wine vinegar	4	tablespoons	seasoned	-	-	-	-
avocado	1/2		ripe	-	-	-	-
plum tomato	1			-	-	-	-
green onion	1			-	-	-	-
carrot	1			25.01	5.8438	0.5673	0.1464
nori	4	sheets	toasted	-	-	-	-
horseradish	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.