Cowboy Sushi
Certified Angus Beef® brand beef flank steak croons like a country love song. Tender yet bold. Delicate threads of Japanese sake rice wine, soy sauce and a kiss of butter complement the beef. Wrapped up in Japanese white rice and nori (dried seaweed) the cowboy sushi may just have you doing a do-si-do with your favorite people.
- Certified Angus Beef ® brand beef flank steak, cut into 10 strips
- 5 T soy sauce
- 3 T Japanese sake rice wine
- 1 T butter
- ½ tsp. minced garlic
- 2 carrots, peeled and sliced into thin sticks
- ½ bunch asparagus, washed and stems removed
-
3 cups freshly cooked Japanese white short-grain rice
(If you have a rice cooker, use the sushi setting.) - 2 ounces of Japanese rice vinegar (or regular distilled vinegar)
- 3 T sugar
- 1 T table sea salt
- 5 large sheets of dried seaweed (nori)
In a deep pan, simmer Certified Angus Beef® brand beef flank steak strips for 3 to 4 minutes. Add carrots and allow a low boil for another 3 minutes. Add the asparagus and cover. Steam for 3 minutes. Take off the heat and drain the sauce. (Save for later to drizzle over a bowl of rice and/or a slice of Certified Angus Beef® brand Prime Rib.)
Microwave the vinegar with the sugar and salt for about a minute. (Or until the sugar has melted.) Using slicing motions gently cut the warm vinegar into the hot Japanese (short-grain) rice.
Arrange about ¾ cup of cooked Japanese rice on a mat. Place a few strips of beef, carrots and asparagus towards the end of the mat. Roll. For pictorial and further instructions please see my recipe for Korean Bee-Bim-Bop Sushi.
