Beef Sushi Rolls (Sushi Maki) with Pickled Ginger Dressing Beef Sushi Rolls (Sushi Maki) with Pickled Ginger Dressing

Beef Sushi Rolls (Sushi Maki) with Pickled Ginger Dressing

Traditional Japanese sushi with filled with cooked roast beef and vegetables.

prep time
40 mins

cook time
10 minutes

serves
4 people

  • Energy

    222kcal

  • Fat

    5.8g

  • Saturates

    1.3g

  • Carbs

    23.2g

  • Sugars

    4.5g

  • Fibre

    2.4g

  • Protein

    18.2g

  • Salt

    1.4g

Ingredients

  • 175g cooked roast beef, cut into long strips
  • 100g sushi rice, rinsed and drained
  • 2 tablespoons mirin
  • 2-3 sheets nori sushi sheets
  • 2 tablespoons wasabi paste mixed with 2 teaspoons mayonnaise
  • 1 small carrot, peeled and cut into thin batons
  • ½ small cucumber, peeled, deseeded and cut into thin batons
  • ½ small red pepper, deseeded and cut into batons

  • For the Pickled Ginger Dressing:

  • 4 tablespoons rice wine vinegar
  • 2 tablespoons light soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon wasabi paste
  • 1 teaspoon runny honey
  • 1 tablespoon prepared pickled ginger, finely chopped
  • You will need a bamboo sushi mat available at larger supermarkets in the world foods aisle. If you can’t find one cling film works well too.

Method

  1. Put the sushi rice into a large saucepan with a lid. Cook according to the packet instructions.  Remove from the heat, cover and allow to cool in the pan, according to the packet instructions.
  2. To prepare the pickled ginger dressing: in a small bowl mix all the ingredients together and pour into a dipping bowl.  Set aside.
  3. To make the sushi: spread an even layer of rice over the nori sheet, shiny side down, Spread an even layer of rice over the nori, leaving a 1cm/½inch border.  Drizzle with the mirin.
  4. Arrange the beef, carrot, cucumber and pepper in a strip along the length of the rice. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling. Slowly roll up the bamboo mat pressing lightly to seal.
  5. Carefully remove the roll from the mat. Wrap in cling film and leave in a cool place, but not in the fridge. Repeat the process with the remaining ingredients
  6. To serve, moisten a sharp knife, trim the edges then cut into 5-6 rolls.  Serve with the pickled ginger dressing.