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Yakiniku Sushi Rolls

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We hope you got benefit from reading it, now let’s go back to yakiniku sushi rolls recipe. You can cook yakiniku sushi rolls using 18 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Yakiniku Sushi Rolls:
  1. Take 3 cups (*180 ml cup) Short Grain Sushi Rice
  2. Use 72 ml Rice Vinegar
  3. You need 60 g Sugar
  4. Get 1 teaspoon Salt
  5. Take 5-6 Nori (Seaweed Sheets)
  6. Use 1 Carrot
  7. Provide 1⁄2 bunch Spinach
  8. Take Soy Sauce & Sesame Oil for seasoning Spinach
  9. Take 300 g thinly sliced lean Beef
  10. Prepare 1 teaspoon Sesame Oil
  11. Prepare Yakiniku Sauce of your choice *sweet type recommended, OR use the sauce below
  12. Take <Yakiniku Sauce>
  13. Prepare 1 tablespoon Toasted Sesame Seeds *lightly ground
  14. Get 1 clove Garlic *grated
  15. Provide 1 small piece Ginger *grated
  16. Get 2 tablespoons Soy Sauce
  17. Use 1 tablespoon Mirin
  18. Provide 1 tablespoon Sugar
Instructions to make Yakiniku Sushi Rolls:
  1. Make Sushi Rice: - Cook Rice as normal and allow it to steam for 10 minutes. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl.
  2. Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out.
  3. Fillings: - Cut Carrot into strips and cook in salted water. Wash Spinach, blanch in boiling water, cool in cold water, then drain well. Season lightly with a small amount of Soy Sauce and Sesame Oil.
  4. Heat Sesame Oil in a frying pan over high heat, cook Beef slices and season with Yakiniku Sauce. Cook until the sauce is gone, then cool.
  5. How To Roll: - Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you don’t have Makisu.
  6. Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end.
  7. Place some Beef and Carrot strips. Squeeze some Spinach to remove excess liquid, then place on the Beef, then start to roll.
  8. Lift the nearest end of Makisu and fold over rice and filling, matching the end of the spread rice to the other end, then press. Pull the Makisu end up and roll it, pressing it a couple of times.
  9. Cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.

Basically you can put any fillings you like in sushi rolls to suit your tastes. I see many creative fillings here in Australia, unique fillings Japanese would not think of. For example, like chicken katsu, and Yakiniku. Traditionally, fillings are combination of vegetables and egg or sea foods. Kanpyo is made from dried shavings of calabash.

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