Teriyaki beef sushi cake

A unique and delicious beef sushi cake

Serves

30 mins

Prep Time

30 mins

Cook Time

Recipe author

Brooke Campbell

A sushi cake? You got it – we have made this impressive-looking sushi cake using our slow-cooked, melt-in-your-mouth teriyaki beef and combined it with a creamy avocado mayo. Topped with your choice of toppings and this cake is sure to wow. And it’s a lot easier to make than you may think! Let your artistic flair run wild and be sure to include the little ones if they want to get involved.

The sushi cake uses the slow-cooked teriyaki beef mixture from this recipe.

Rate this recipe

Low Sodium

Low Fat

Dinner,

Special Occasion & Entertaining,

Everyday,

Rice

Ingredients

Slow Cooked Teriyaki Beef

500g Quality Mark bolar roast

2 Tbsp olive oil

2 garlic cloves

crushed

2 tsp grated root ginger

_1/2 cup honey

_1/4 cup soy sauce

_1/4 cup beef stock

_1/4 cup rice wine vinegar

_1/4 tsp black pepper

Sushi rice

2 cups sushi rice

⅓ cup rice wine vinegar

1½ Tbsp sugar

1 _1/2 tsp salt

2 Tbsp black sesame seeds

Fillings & Toppings

⅓ Slow Cooked Teriyaki Beef mixture

Click for recipe

1 avocado

3 sheets seaweed, sheet, toasted, nori

¼ cucumber

very thinly sliced into rounds

Method

Slow Cooked Teriyaki Beef

To Make Sushi Rice

To Assemble

Turn your slow cooker to low.

Brown the beef on all sides over high heat using the olive oil, adding to the slow cooker as you go.

Add the garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar, and pepper to the slow cooker.

Stir the beef and liquid well and cover the slow cooker with the lid. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and falling apart.

You can thicken the sauce with a corn flour mixture. Mix 2 tbsp cornflour and 2 tbsp water together, then add to the slow cooker and turn on high for 15 minutes.

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Nutrition Information per Serving (420g)

Energy

2016

Protein

19.3g

Total Fat

15.7g

Saturated Fat

2.7g

Carbs

68.2g