Beef Sushi Rolls (Sushi Maki) with Pickled Ginger Dressing
Traditional Japanese sushi with filled with cooked roast beef and vegetables.
- 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.
- 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.
- To prepare the pickled ginger dressing: in a small bowl mix all the ingredients together and pour into a dipping bowl. Set aside.
- 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.
- 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.
- 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
- To serve, moisten a sharp knife, trim the edges then cut into 5-6 rolls. Serve with the pickled ginger dressing.