Steak Sushi Recipe
Chef notes
I love how fun and interactive this recipe is. The rich savory favors of the beef are a perfect base for the bright garlic and onion favors in the toppings.
Technique tip: Use silicone molds to create fun shapes for the sushi rice.
Swap option: Shredded pork or shredded chicken can be used in place of the rib-eye.
Preparation
1.Mix kosher salt and pepper together until blended.
2.Sprinkle salt and pepper mixture onto both sides of steak. Let sit for 5 minutes.
3.Place oil into a cast-iron skillet and heat high heat.
4.Place rib-eye on skillet for 4 minutes on each side.
5.Add butter to skillet and spoon over steak.
6.Remove steak when its internal temperature reads 130 F and allow to rest.
7.Lightly coat your hands with rice wine vinegar.
8.Scoop 1/3 cup of warm sushi rice into hands and roll to form balls.
9.Create 6 sushi rice balls and lightly coat each ball with rice wine vinegar.
10.Slice rib-eye into strips, cutting against the grain of the steak for tenderness.
11.Place strips of rib-eye onto rice balls and garnish with desired ingredients.
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