Lunch

Teriyaki beef sushi cones

Teriyaki Beef Sushi ConesRecipes+
4
20M
15M
35M

Ingredients

Method

1.Rinse rice in cold water; drain well. Place in a heavy-based medium saucepan with 1 cup water. Bring to the boil, stirring occasionally. Reduce heat to very low; cover tightly. Simmer for 12 minutes. Remove pan from heat; stand, covered, for 10 minutes.
2.Spread rice in a large baking dish. Sprinkle with sushi seasoning. Using a flat spoon or spatula, slice through rice to coat grains evenly. Fan rice to cool quickly. Cover with a damp tea-towel. Meanwhile, heat oils in a large frying pan over moderately high heat. Add beef; cook and stir for 1-2 minutes or until seared. Add sauce; cook and stir for 1 minute more or until sauce has almost evaporated. Set aside to cool. Sprinkle with sesame seeds.
3.To make a cone; using slightly damp hands, place a nori rectangle on a flat surface. Using a wet spoon, spread 2 tablespoons rice over half the sheet. Top with a little carrot, cucumber and beef mixture diagonally across the rice (don’t overfill). Roll sheet from the filled side on a diagonal to shape cone. Serve with wasabi and pickled ginger.

You will find sushi seasoning, nori sheets and wasabi paste in the Asian aisle of most major supermarkets. Budget beef rump is a cheap alternative to rump steak. Serve with extra teriyaki marinade.

Note

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