1.Thinly slice the green onions.
2.Mince the hamachi.
3.Grate the onion.
4.Cut off a fourth of a large cucumber. Now thinly slice the cucumber along the entire width as would be required for rolling sushi.
5.Mix the hamachi with the spring onions, a pinch of salt and a little olive oil.
6.Squeeze the juice out of the grated onions. Mix in with sriracha sauce and a hint of lime juice.
7.Heat a skillet with two teaspoon of olive oil.
8.Drop the strip loins and sear them.
9.As the strip loins are getting seared, take off one of the loins from the pan on to the cutting board. Make sure it is rare and cut off an 1 inch wide strip from the steak and put it back in the pan and sear them until medium rare.
10.Rest the steaks for a while and slice them thin.
11.Cut off the outer parts of the steak piece that was retained. Take the pink inside part and mince it fine into a tartare and keep aside in a bowl.
12.Squeeze the lemon and lime juice in it and mix well.
13.In a pan, melt the butter and throw in the rosemary.
14.Pour the demi glaze sauce in it and get it all incorporated.
15.For the sushi assembly, take a tablespoon of the sushi rice and mold it between the palms of your hand into a cylindrical 1 inch thick roll. Place it on a plate.
16.Lay a slice of the steak on the rice roll.
17. Top it with a teaspoon of the onion mixed with the sriracha sauce and lemon juice. Garnish with sliced spring onions.
17. Take another cylindrical roll of rice topped with a steak piece. Drizzle it with the demi glace and top it with the hamachi spring onion mix.
18.Roll up the sliced cucumber and place on a plate. Fill it half the way with sushi rice. Top with a tablespoon of the tartare prepared earlier and a teaspoon of caviar.
19.Serve the three different types of sushi right away.
The recipe Sterling Silver Strip Loin Sushi is in 3 parts. This is Part 2. Please watch the other parts for the full recipe.