All the ingredients for the marinade |
thinly sliced beef
1 tsp minced garlic
1 tsp minced ginger
2 tsp sesame oil
1 Tbsp dark sweet soy sauce
1 Tbsp sugar
2 Tbsp soy sauce
Mix all ingredients together very well. Cover with saran wrap and refridgerate for about 1 hr or over night.
* I used beef chuck sliced thinly across the grains. You can use any beef. Also, I used minced ginger and garlic from a tube which made life so much easier. If you can't find dark sweet soy sauce....eliminate it and use honey.
Sushi:
2 cups uncooked rice
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
4 eggs, beaten
Salt and pepper
Dou Chua (check my recipe: easy banh mi)
Nori wraps
Rice: If you are using instant rice then follow the directions on the box. If not, scoop up 2 cups of uncooked rice. Wash out the rice with water until the water is becomes clearer. Cook the rice according to your rice cooker. My rice cooker says for every cup of rice add 1 1/4 cup of water. When rice is cooked, dish it out onto a bowl. Add the sesame oil and roasted sesame seeds. Mix well, but don't smash the rice and set it aside.
My husband is not a big fan of sesame oil and sesame seeds so I added enough to give it flavor but you can always add more |
It's a bit tricky to flip this whole thing, but practice makes perfect. |
Meat: Take out the marinated beef and cook in medium heat. Cook until sauce has reduced or until beef is fully cooked and sauce is thickened.
I think it's best to cook the beef until all the liquid has disappeared, that way the sauce won't interfere with the rice. It's okay if there's a little sauce. |
Lay grid side of nori wrap facing up. Spoon a few spoonfuls of rice onto the nori and flatten evenly as much as you can. Add a layer of beef strips, a strip of egg, and some duo chua. Roll up nori wrap, tightening as you roll but being careful not to tear the wrap, and seal with water.
Lay all ingredients just below the half way point of the wrap. |
I was able to make 6 fat sushi with all ingredients...woot hoot! |
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