Beef Sushi Rolls

Sushi rice

½ cup (125 mL)15-minute dry short grain brown rice

1 cup (250 mL) water

2 tbsp (30 mL) rice wine vinegar

1 tbsp (15 mL) sugar

¼ tsp (1 mL) salt

Beef

2 tbsp (30 mL) soy sauce

2 tsp (10 mL) sesame oil

1 tsp (5 mL) honey

¼ tsp (1 mL) each salt and garlic powder

1 tsp (5 mL) sesame seeds

1 lb (500 g) thin-cut beef steaks, around 4 steaks

Sushi roll

½ cup (125 mL) each julienned carrots, julienned cucumbers, enoki mushrooms and chives

1 tsp (5 mL) vegetable oil

Add rice and water to a pot with a tight-fitting lid. Bring the water to a boil and reduce heat to low. Put the lid on and cook for 15 minutes. After 15 minutes turn off the heat and leave the lid on for another 10 minutes. The rice should be fully cooked. Place the rice in a bowl and stir in rice wine vinegar, sugar and salt. Mix and let rice cool.

In a small bowl whisk together soy sauce, sesame oil, honey, salt, garlic powder and sesame seeds.

Tenderize each steak by pounding on just one side with a meat mallet or heavy fry-pan. Steaks should be 6-inches x 3-inches and 3 mm thick. Brush each side of the steaks with the soy sauce mixture, reserving half for dipping later. Spread ¼ cup of rice mixture over each beef slice. Evenly scatter carrot, cucumber, mushrooms and chives over rice on each slice. Roll up each, like a jelly roll, starting at short side of the steak. Tie each with 2 to 3 pieces of butcher twine.

Heat oil in large oven-proof nonstick skillet on medium-high. Add rolls and cook until golden brown, about 4 minutes.

Transfer to 400°F (200°C) oven. Cook, turning each roll once, until cooked to about 140°F (60°C) inside when tested with digital instant read thermometer, about 10 minutes. Remove from oven and let stand for 5 minutes before slicing into 1 inch rounds and serving.

Cooking Tip

To make-ahead, cover and refrigerate rolls before they are cooked for up to 3 days. Or cook ahead and slice them just before packing for a lunch.

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