Seared Beef Sushi/Aburi

Beef carpaccio sushi pieces on grey plate

Recipe by Molly
at missmollymakes.com

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Calling all beef lovers and sushi skeptics! This Beef Carpaccio Sushi/Aburi offers a fusion of flavours perfect for those craving sushi without seafood. Small bite sized treats that are perfect for a light lunch or entertaining.

Prep Time20

Cook Time10

Total Time30

Servings:

Calories: 476kcal

Ingredients

For the Rice

1 cup short-grain sushi rice
1-¼ cup water
1 tbsp rice vinegar
½-1 tbsp white sugar
½ tsp salt

For the Beef:

500 gm (1 lb) beef steak something tender like porterhouse/sirloin, ribeye, or tenderloin
Salt and pepper

For the Sauce:

3 tbsp mirin
1 tbsp light soy sauce
2 garlic cloves minced

Extras:

Japanese mayonnaise
Red onion finely sliced
spring onion/scallion finely sliced

Instructions

Preparing the Rice:

Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
See pressure cooker and stove-top instructions above for detailed info.
Saucepan Method> In a saucepan, combine the rinsed rice, seasoning and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes or until the water is absorbed and the rice is tender.>Allow to sit, covered for 5 minutes.
Pressure Cooker Method> Combine rice, water and seasoning in a pressure cooker bowl. Seal properly and cook on high pressure for 4 minutes.> Allow to naturally release for 10 minutes before releasing the remaining pressure as per the cooker’s instructions.

Preparing the Beef:

Season the beef steak generously with salt and pepper on both sides.
Heat a skillet or grill pan over medium-high heat. Add the steak and cook for about 3-4 minutes per side for medium-rare, or until cooked to your desired level of doneness.
Remove the steak from the heat and let it rest for a few minutes before slicing it thinly against the grain.

Making the Sauce:

In a small bowl, combine the mirin, light soy sauce, and minced garlic cloves. Set aside for 5-10 minutes to allow the garlic to release it's flavour.

Shaping the Rice Balls

Option 1: Hands. Take a small amount of sushi rice and form it into a rectangle or oval shape using wet hands. I like to use gloves and rub a little oil on my hands to prevent rice from sticking.
Option 2: Use an ice cream scoop! Lightly moisten an ice cream scoop with water to prevent the rice from sticking. Scoop a portion of sushi rice using the ice cream scoop, pressing it firmly but gently to form a compact ball or oval shape. Release the rice from the scoop onto a clean surface.
Refine the Shape: If needed, use your hands (moistened with water) to gently refine the shape of the rice ball. The scoop should give you a good starting point for a uniform shape.

Assembling the Sushi:

Drizzle each rice ball with a little of the sauce before placing a slice of beef on top.
Using a kitchen torch or broiler, lightly torch the beef until it's slightly charred on top (this step is optional for aburi-style sushi).
Garnish with a dollop of Kewpie mayo and some finely sliced red onion and scallion.
Repeat the process with the remaining rice, beef, and toppings.
Drizzle a little more of the sauce over the sushi pieces to ensure they are nicely coated.

Serving:

Arrange the Beef Carpaccio Sushi/Aburi on a platter and serve immediately or after refrigerating until cold if desired. I eat ASAP because I like the rice warm and also...I can't wait (Impatient!) but my husband likes them cold. Enjoy!!

Nutrition