Simple Way to Make Yummy Yakiniku Sushi Rolls

Yakiniku Sushi Rolls Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Yakiniku Sushi Rolls” recipe we have found so far. This will be smell and look delicious.

Ingredients of Yakiniku Sushi Rolls

1. Prepare 3 cups of (*180 ml cup) Short Grain Sushi Rice.
2. You need 72 ml of Rice Vinegar.
3. You need 60 g of Sugar.
4. Take 1 teaspoon of Salt.
5. Take 5-6 of Nori (Seaweed Sheets).
6. Make ready 1 of Carrot.
7. It’s 1/2 bunch of Spinach.
8. You need of Soy Sauce & Sesame Oil for seasoning Spinach.
9. Take 300 g of thinly sliced lean Beef.
10. You need 1 teaspoon of Sesame Oil.
11. You need of Yakiniku Sauce of your choice *sweet type recommended, OR use the sauce below.
12. It’s of <Yakiniku Sauce>.
13. Prepare 1 tablespoon of Toasted Sesame Seeds *lightly ground.
14. Take 1 clove of Garlic *grated.
15. Prepare 1 of small piece Ginger *grated.
16. Take 2 tablespoons of Soy Sauce.
17. It’s 1 tablespoon of Mirin.
18. You need 1 tablespoon of Sugar.

Yakiniku Sushi Rolls instructions

1. Make Sushi Rice: Cook Rice as normal and allow it to steam for 10 minutes. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl..
2. Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out..
3. Fillings: Cut Carrot into strips and cook in salted water. Wash Spinach, blanch in boiling water, cool in cold water, then drain well. Season lightly with a small amount of Soy Sauce and Sesame Oil..
4. Heat Sesame Oil in a frying pan over high heat, cook Beef slices and season with Yakiniku Sauce. Cook until the sauce is gone, then cool..
5. How To Roll: Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you don’t have Makisu..
6. Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end..
7. Place some Beef and Carrot strips. Squeeze some Spinach to remove excess liquid, then place on the Beef, then start to roll..
8. Lift the nearest end of Makisu and fold over rice and filling, matching the end of the spread rice to the other end, then press. Pull the Makisu end up and roll it, pressing it a couple of times..
9. Cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel..