Sticky beef sushi
Beef sushi recipe with avocado, cream cheese and cucumber
4 - 6
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Andrew Clarke
Beef in sushi? Absolutely! This recipe from chef Andrew Clarke sees delicious beef mince combined with fresh veggies (we use avocado, carrot, and cucumber but feel free to experiment) in white rice and nori. Serve with soy dipping sauce, wasabi, and pickled ginger if desired.
Recipe courtesy of Greenlea Butcher Shop.
Beef in sushi? Absolutely! This recipe from chef Andrew Clarke sees delicious beef mince combined with fresh veggies (we use avocado, carrot, and cucumber but feel free to experiment) in white rice and nori. Serve with soy dipping sauce, wasabi, and pickled ginger if desired.
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Ingredients
Sushi rice
2 cups sushi rice
2 ½ cups water
60ml rice wine vinegar
Filling
400g Quality Mark beef mince
i
5cm piece fresh ginger
grated
3 garlic cloves
crushed
8 Tbsp kecap manis (sweet soy sauce)
¼ cup water
6 sheets toasted seaweed
1 avocado
sliced
1 carrots
thinly sliced
½ cucumber
chopped in thin batons
100g cream cheese
To serve
wasabi paste
soy sauce
pickled ginger
Method
To Make Sushi Rice
For the Beef
To Assemble
1
Wash rice with plenty of cold water and drain.
2
Place in a saucepan with 2 ½ cups of water and leave for 30 minutes.
Start Timer
3
Place saucepan on the stove and bring to boil, reduce heat to low and simmer gently for 15 minutes with lid on.
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4
Remove from heat and sit in a warm place for 15 minutes to finish cooking and absorb remaining liquid.
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5
Spread rice onto a plastic tray and sprinkle over the sushi vinegar, gently fold it through the rice.
6
Cover with a damp cloth and allow to cool.
7
Mix through black sesame seeds.
Nutrition Information per Serving (461g)
To reduce the sodium in this recipe replace the kecap manis with reduced salt soy sauce.
Energy
3078kJ (735kCal kcal)
Protein
33g
Total Fat
30g
Saturated Fat
5g
Carbs
80g
Dietary Fibre
6.3g
Sodium
1503mg
Iron
4.4mg
Zinc
5.5mg
Vitamin B12
1.5µg
