If you’re into sushi (most kosher-observant Jews are – that’s why they have a sushi stand in every kosher pizza store!), chances are you’ve had nigiri – a mound of sweet sushi rice topped with a slice of raw fish.
Omakase is all the rage these days – a form of Japanese dining where an experienced sushi chef serves a curated menu of sushi – ranging from nigiri, to sashimi and hand rolls. Onigiri is always my favorite – the sweet rice and fresh fish simply melt on your tongue.
So, I decided to make a meat-lovers version, using Denver steak that I could slice thinly to resemble raw fish. And to take it over the top, I made a simple Korean glaze in the pan drippings that I brush over the meat for an added touch.
These little nuggets of deliciousness are easy to put together and just perfect for holiday parties and get-togethers.
To view the reel on Instagram click here.
Beef Nigiri
2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 strips Denver steak
Salt and pepper, to taste
1 1/2 tbsp grapeseed oil
1 clove garlic, minced
1 heaping tbsp gochujang
Juice of 1 lime
2 tsp soy sauce
2 tbsp honey
Optional toppings: Sliced jalapeño, toasted sesame seeds, spicy mayo, sweet sauce, micro greens
Method:
Rinse the sushi rice in a fine mesh sieve until the water runs clear. Add the rice and water to a sauce pan, cover and simmer for 20 minutes. Keep covered and steam for 10 minutes.
In a small bowl combine the rice vinegar, sugar and salt. For the mixture over the rice and stir to incorporate.
Using wet hands, or hands that are moisten with a bit of sesame oil, divided sushi right into small torpedo shaped mounds.
Are heat oil in a cast iron or heavy bottom skillet until shimmering. Season to Denver steak with salt and pepper and Sierra over high heat for 2-3 minutes per side. Rest for 10 minutes and slice thinly.
In the same pan that you seared the meat, With the heat turned off, add the garlic, gochujang, lime juice, soy sauce and honey. Whisk over medium heat until thickened.
Spread the sliced meat over the mountains of sushi rice and brush with the pan sauce. Top with your garnishes of choice.
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