Ingredients
Rice 200g
Sushi Vinegar 20g
Creamy Yuzu Dressing 30g
Cucumber 7g
Carrot 7g
Sliced Beef 45g
Nori Sheet 1 pc
Tobiko 5g
Omayo Yakiniku Sauce 9g
Avocado 10g
How to make
- Sushi Rice: Mix warm rice with sushi vinegar. Stir evenly, then let it rest until it reaches room temperature.
- Beef Marinade: Marinate the sliced beef with Omayo Yakiniku Sauce for 30 minutes to 1 hour. Stir-fry until fully cooked and caramelized.
- Filling Preparation: Slice the cucumber, carrot, and avocado into long strips.
- Sushi Rolling Process: Prepare a sushi mat and cover it with plastic wrap to prevent sticking. Place one sheet of nori on the mat, then spread the rice evenly on top (leave about 1–2 cm at the upper edge of the nori uncovered).
Spread Creamy Yuzu Dressing over the rice, then arrange the cucumber, carrot, avocado, and sliced beef in the center. Roll gently while pressing firmly to keep the sushi compact. - Finishing and Garnish: Cut the sushi into equal-sized pieces using a sharp knife lightly moistened with water. Top each piece with Creamy Yuzu Dressing.
Sprinkle tobiko and sliced cucumber on top of the mayo to add a crunchy texture and contrasting color.
Product used
