Sushi-Style Beef Roll
Beef in sushi? Absolutely! Slice your favorite cooked, cold roast or steak into long strips and wrap with veggies in white rice and nori, then serve with Asian condiments.
Cook Time: 35 Minutes
Servings: 24
Ingredients: 6
Ingredients
Toppings (optional):
Preparation
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Step 1
Microwave rice on HIGH in microwave-safe bowl 1 to 2 minutes or until heated through, stirring twice. Set aside.
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Step 2
Center one sheet nori on bamboo sushi mat or sheet of parchment paper. Using wet hands, press 1/2 cup rice into thin layer over nori leaving 1/4-inch border around edges. Arrange 1/4 of vegetables and 1/4 of beef horizontally across the center of rice. Drizzle with 1 tablespoon dressing.
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Step 3
Starting at closest edge, tightly roll up nori enclosing ingredients using mat or parchment to aid in rolling and pressing gently to compact roll. Repeat with remaining ingredients.
Cooking Tip: Moisten edge of nori with a small amount of water to aid with sealing nori roll, if needed.
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Step 4
To serve, cut each roll crosswise into 6 to 8 slices using wet, sharp knife. Serve with Toppings, if desired.
Cooking Tip: To serve as sushi-style rice bowls: Evenly layer heated rice, vegetables and beef strips into two medium shallow bowls. Drizzle each with 2 tablespoons Asian dressing. Garnish with thinly sliced nori, as desired. Serve with Toppings, if desired.
Nutrition Information
41 Calories
0.2g SAT FAT
3g PROTEIN
0.5 mg IRON
0.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 41 Calories; 5.4 Calories from fat; 0.6g Total Fat (0.2 g Saturated Fat; 0 g Trans Fat; 0.03 g Polyunsaturated Fat; 0.2 g Monounsaturated Fat;) 5.8 mg Cholesterol; 40 mg Sodium; 6 g Total Carbohydrate; 0.2 g Dietary Fiber; 3 g Protein; 0.5 mg Iron; 44 mg Potassium; 1.3 mg NE Niacin; 0.1 mg Vitamin B6; 0.1 mcg Vitamin B12; 0.5 mg Zinc; 3.7 mcg Selenium; 8.8 mg Choline.
The Essential Ingredients
- Strip Steak: Also known as New York Strip, it’s cut from the beef short loin and is known to be very tender and lean with a great beefy flavor. Due to its rich marbling, this is a great cut for grilling or pan-searing.
- Cooked Rice: In this instance, use rice that’s been prepared in advance, or buy pre-cooked rice at the store. A great time saver!
- Nori: Dried seaweed that is pressed into dark green sheets. It has a salty umami-rich taste and a flaky, crunchy texture. It’s commonly used in sushi rolls, soup garnish, and adding texture to rice.
- Zucchini: This green summer squash has a mild flavor and tender texture. It’s an incredibly versatile vegetable, used in many savory dishes, stir-fries and even baked goods.
- Asian Style Dressing: Typically a blend of soy sauce, rice vinegar, sesame oil, ginger, garlic and a touch of sweetness. A perfect complement to slaws, salads, grilled meat or noodles.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What beef cut is best for this recipe?
Skirt, flank or sirloin steaks are all great options to make this sushi roll. You can also use leftover, cooked beef (like shredded pot roast or steak pieces) that you may have on hand.
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What dipping sauces go well with these rolls?
Any sauce you would have with traditional sushi! Tamarind or soy sauces, wasabi or spicy mayo’s and sweet chili dipping sauces are all great options.
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How do I keep these sushi-style rolls from falling apart?
Press rolls firmly on the nori and roll tightly using a bamboo mat or parchment paper. Moisten the edges of nori with water for a foolproof seal.
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How do I cut sushi rolls without making mushing them?
Use light, but firm pressure and a very sharp knife. To keep your cuts clean, dip your knife in water between cuts and carefully wipe with a towel after slicing.
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