Seared Steak Sushi with Horseradish
This is a great example, but an example that is pretty damned easy to do, and fantastic at a BBQ as it is single-serve finger food. No plastic plates or cutlery needed folks. Just a serving plank and one grazing hand. This is why we created Seared Steak Sushi with Horseradish.
This is now featured in our new cookbook – BBQ Recipes In Spoons & On Planks.
This is enough to serve a single platter for 10-15 people easily. Here we go; Seared Steak Sushi with Horseradish
- 3 cups of Japanese sushi rice
- 3 Tbsp sushi vinegar
- 1 jar of creamed Horseradish
- 1 Kg Sirloin steak
- Olive oil
- Sea salt & cracked black pepper
Like Hansel & Gretel – follow the simple steps;
- Cook the rice in a rice cooker, put in a bowl and whilst still hot add the vinegar and mix is thoroughly
- Lay down some cling film and make rice sausages rolling it tightly in the cling film to keep the shape – set aside to cool and repeat until all the rice is used up
- Slice the steak into very thin slices (all the same size) and pop in a zip-lock bag. Drizzle in some Olive oil and give a good pinch of sea salt & cracked black pepper
- Zip it up and mix it all together so the steak pieces get a good coating of oil and seasoning
- Flash chargrill the steak slices on both sides – literally something like 20 seconds per side to char but not over-cook – you want this medium-rare, then off the coals and set aside
- Unwrap your rice sausages and cut them into bite-sized sushi shapes, as in the picture
- Smear some of the Horseradish cream onto the rice, and then lay a slice of the chargrilled steak on top
- Place these neatly on a platter and give a good sprinkle of sea salt and cracked black pepper
- Serve away – some of the best finger food ever is this.
Our conclusions of Seared Steak Sushi
Seared Steak Sushi with Horseradish is seriously a cracker. Watch the surprised faces when you serve this up. So different for your next BBQ experience, and come on it is pretty simple right? Beautifully tender steak with a wee kick of Horseradish and then the slightly tangy rice. It is a beauty. Give it a go guys – ENJOY!!!
People Also Asked About Seared Steak Sushi
|Can any cut of steak be used for seared steak sushi?
|Yes, various cuts like striploin, ribeye, or tenderloin work well. Adjust seasoning to your liking.
|What’s the key to achieving the perfect sear on the steak?
|Marinate steak in soy sauce, sugar, sesame oil, ginger, and garlic, then sear at high heat for a caramelized crust.
|Can I use sushi rice alternatives for seared steak sushi?
|While sushi rice is traditional, you can experiment with brown rice or other grains for a unique twist.
|Are there alternative ingredients for those allergic to soy?
|Substitute tamari or coconut aminos for a soy-free option without compromising flavor.
|Can seared steak sushi be made ahead for gatherings?
|Absolutely! Prepare components in advance, assemble before serving to maintain freshness.
|What vegetables pair well with seared steak in sushi rolls?
|Avocado, cucumber, and thinly sliced onions add freshness and crunch to complement the steak.
|How do I thinly slice steak for seared steak sushi?
|Partially freeze the cooked steak for easier slicing. Aim for thin strips to enhance the sushi experience.
|Is it possible to make seared steak sushi without raw fish?
|Absolutely! Seared steak provides a delicious alternative for those who prefer cooked proteins.
|Can seared steak sushi be served warm or traditionally cold?
|It’s versatile! Enjoy it warm for a comforting twist or chilled for a more traditional sushi experience.
|Are there alternative dipping sauces for seared steak sushi?
|Try a mix of soy sauce, wasabi, and ginger for a classic sushi flavor or experiment with teriyaki for a sweet touch.