Seared Beef Sushi

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 1 lb flank steak
• 2 tablespoons tamari soy sauce
• 1 teaspoon granulated sugar
• 2 teaspoons dark sesame oil
• 1 tablespoon finely grated fresh ginger
• 1 large garlic clove, minced
• 1 tablespoon peanut oil
• 1/2 cup seasoned rice vinegar
• 1/4 cup tamari soy sauce
• 2 teaspoons very finely grated fresh ginger
• 2 teaspoons sriracha chili sauce or 2 teaspoons other fiery hot sauce
• 2 cups sushi rice
• 2 cups cold water
• 1 pinch salt
• 4 tablespoons seasoned rice vinegar
• 1/2 ripe avocado
• 1 large plum tomato
• 1 large green onion
• 1 medium carrot
• 4 sheets toasted nori
• 1 (1 5/8 ounce) package prepared japanese horseradish (43 g, wasabi)

Recipe

• 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- 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 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.