The first time I tried this was in Thailand when we went there right before the pandemic and before everything shut down. My family owns a café in Thailand and there is a shabu shabu restaurant right next to our café. We usually go there for dinner and that’s where I was able to try this beef sushi.
My brother actually suggested it to them to put this item on their menu. They did and it has become a very popular item for them. This is my recreation of their beef sushi. I hope you like it as much as we do. It is best enjoyed with any light soup or jasmine tea. Enjoy!!!!!
Ingredients
This recipe will make roughly 15 pieces of beef sushi
Sushi Rice
1 cup of sushi rice
1 cup of water
Sushi Vinegar
200g of Rice Vinegar
75g of Brown Sugar
35g of salt
Kombu
Teriyaki Sauce
2 tbsp brown sugar
3 tbsp light soy sauce
2 tbsp of water
1 slice of ginger
1 clove of garlic
1.5 tsp corn starch
1 tbsp of water for corn starch mix
Sushi ingredients
300 – 350g thinly sliced beef
1 green onion (chopped)
Masago (flying fish roe)
Japanese Mayo
Wasabi
Directions
Teriyaki Sauce
1. Over medium heat In a small sauce pan combine brown sugar, light soy sauce, ginger, garlic and 2 tbsp of water. Stir until everything is dissolved
2. In a small sauce bowl mix corn starch with 1 tbsp of water and stir until dissolved
3. When the sauce starts to boil lower the heat to medium low and slowly add corn starch mix to the sauce and stir until sauce thickens. Note: once the sauce is cool, it will become thicker.
4. Remove from heat when the sauce starts to thicken.
Sushi Vinegar
1. Combine all the ingredients together in a small pot
2. Over medium low heat stir until all the sugar is dissolved and kombu is soft.
3. I usually put this in a mason jar and keep it in the fridge. Since we will only use 1/8 cup of vinegar for this recipe
Sushi Rice
1. Gently rinse 1 cup of rice thoroughly until water runs clear. (try to be gentle and not break any grain of rice, if you do the rice will become very sticky due to starch coming out from broken rice)
2. Generally for every cup of rice you will need 1 cup of water. For this recipe I add 1 cup of water to 1 cups of rice and cook it in the rice cooker.
3. Once rice is cooked transfer to a large bowl and add 1/8 cup of vinegar mixer and gently fan the rice with rice paddle or wooden spatula, try not to crush and break up the rice grain. We want to cool this rice down as much as we can.
Sliced Beef
1. Over medium heat bring water to a rolling boil in a medium pot
2. Once water is starting to boil, use chopstick or thongs to grab one slice of beef at a time and blanch it in hot water.
3. We want to cook this beef just a little bit over medium rare.
4. Once it is cooked place them on a plate and let it cool.
Put it together
1. In a small bowl, put some water in it. This is so that when you make a rice ball, rice won’t stick to your hand.
2. Making Nigiri, wet your hand a little and grab a bite size rice and make an oval shape rice ball and place it on a plate
3. With a brush, brush some teriyaki sauce on top of the rice
4. Place a piece of cooked sliced beef on top of the rice
5. Drizzle some Japanese mayo on top of the beef
6. Scoop up some masago and place it on top of the nigiri then top with green onion
7. Repeat from step 1 until you finished all of the beef sliced
Serve with some wasabi, you don’t need soy sauce with this Beef Nigiri since there is already teriyaki sauce in there.
