Steak Sushi

Step 1

Once you have all your components in place – Country Natural Beef Ribeye, rice, vegetables, garnishes – then you can set up your rolling station. You’ll need a cup of water, the bamboo rolling mats, and a sharp knife.

Step 2

Center a sheet of nori smooth side down on your bamboo mat. With wet fingers take a small handful of rice, about ¼ cup and gently spread it from edge to edge, leaving a small ‘lip’ on the top edge of the sheet. Wet hands move the rice much easier and prevent the use of pressure which smashes the rice grains.

Step 3

Place your desired components along the centerline of the nori. Be sure to make it evenly distributed along the centerline. It’s ok for ingredients to stick out of the sides. Place your thumbs underneath the bottom corners of the bamboo mat. Roll the mat and the nori up and over the ingredients along the centerline entirely. Pull the mat towards you to tightly encompass the roll ingredients. Use the mat to make sure you’re keeping things tightly within the roll.

Step 4

Once you complete the roll, dip your finger into the water cup and moisten the top edge to help ‘seal’ the roll. Use the bamboo mat to shape the roll tightly.

Step 5

Cut the roll in half, then in thirds or quarters depending on how full it is / how sharp your knife is. You can wet the blade to help make a cleaner cut. Arrange the pieces on a plate and sprinkle with sesame seeds, green onions, and teriyaki sauce.