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Surf And Turf Roll

Hawaiian.Grown.TV's picture
Ingredients
  Nori sheet 1
  Sushi rice 1 1⁄2 Cup (24 tbs), cooked
  Crab meat 2 Tablespoon, cooked
  Carrot spear 1 Large (1/2 an inch thick and about 8-10 inches long stick of carrot)
  Pickled daikon radish spear 1 Large (1/2 an inch thick and about 8-10 inches long stick of pickled daikon radish or oshinko maki)
  Cucumber stick 1 Large (1/2 an inch thick and about 8-10 inches long stick of carrot)
  Kaiware sprouts 1⁄2 Cup (8 tbs)
  Teriyaki beef with grilled onions 2 Tablespoon, cooked
  Shichimi pepper 1⁄2 Teaspoon
  Wasabi 1⁄2 Teaspoon
Directions

MAKING
1. Place the nori sheet on your cutting board.
2. The cooked sushi rice goes on top of it. Using hands spread the rice in an even layer over the nori.
3. Flip and put the rice side down on the board.
4. Place the crab meat, cucumber, pickled daikon,carrot in a line along the bottom edge of the sheet.
5. Place the sprouts such that the leaf side sticks outside the roll.
5. Place the teriyaki beef with onions alongside the vegetables.
6. Start folding the bottom side up enclosing the filling and tightly rolling the sushi in a thick cylinder.
7. Cover with a plastic wrapped bamboo sushi mat over the roll and gently squeeze to make the roll firm.
8. Using a sharp knife, cut the roll into 6 pieces.

SERVING
9. Sprinkle shichimi pepper and fish egg on the roll. Lay some wasabi on the side of the plate. Garnish with thinly sliced spring onions and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Sushi
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
2

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