Beef sushi salad
About beef sushi salad
Beef sushi salad is a refreshing, salad-like sushi. It is a rice dish topped with beef, scrambled eggs, and baby leaves over vinegared rice. The crispy texture of green vegetables goes well with the sweet and spicy stir-fried beef. Also, the color is beautiful with yellow eggs, green leaves, and brown beef.
I don’t think you can see sushi like this in restaurants . However, since this is one of home-cooked dishes, it is often made at home. It is a convenient dish when family and friends get together. If you put them on a platter, it will look gorgeous. In fact, you can use various ingredients for topping, and seafoods are popular ingredients in Japan. But this time I tried using ingredients that are easily available.
There are different types of sushi. I’ll put a link to the article about sushi below, so please read it if you like.
Recipe Tips
Regarding beef, I use thin slices of beef, but if you can’t get it, you can cut beef into pieces that are easy to eat. Also, if you can get thin slices of pork, you can use it instead.
As for eggs, I make scrambled eggs in the microwave, but you can also make them in a regular pot. In any case, be careful as overcooking will make the color worse. Stop heating a little early and cook with residual heat to finish.
For vinegared rice, put hot cooked rice in a large bowl, sprinkle with seasoned vinegar, and mix with a large spoon or spatula. Do not mix too much here as the rice will absorb the vinegar while cooling. Cover with a damp cloth that has been wrung out tightly and allow to cool.
By the way, I omitted how to cook rice in the recipe, so please see how to cook rice from the link below.
Beef sushi salad
Equipment
- 1 Large bowl
- 1 Microwave safe bowl
- 1 Frying pan
- 1 pot
Ingredients
- 360 ml Sushi rice (Japanese short grain rice)
- 360 ml Water to cook rice
- 50 ml Vinegar (rice vinegar)
- 2 tablespoon Fine granulated sugar or caster sugar
- 1 teaspoon Salt
- 4~5 Eggs
- a pinch of Salt for eggs
- 300 gram Thinly sliced beef (cut into pieces that are easy to eat)
- 1/2 tablespoon Vegetable oil
- 2½~3 tablespoon Japanese soy sauce
- 2½~3 tablespoon Sugar
- 1 tablespoon Japanese sake or Chinese wine or sherry
- 50~60 gram Baby salad leaves (washed & ready-to-eat)
- ½~1 tablespoon White toasted sesame seeds
Instructions
- Cook rice. (details on how to cook rice are from the link in the recipe tip above)
- Make seasoned vinegar. Put vinegar(50ml), sugar (2 tablespoon) and salt (1 teaspoon) in a small bowl and mix well.
- Put hot cooked rice in a large bowl, sprinkle seasoned vinegar over the rice, and mix with a large spoon or spatula. Cover with a tightly squeezed wet cloth or kitchen paper and allow the rice to cool to a slightly warmer temperature.
- Prepare scrambled eggs and stir-fried beef while the rice is cooling. To make scrambled egg with microwave oven: put eggs and a pinch of salt in microwave safe bowl. Then make a beaten egg. Put the bowl in the microwave oven and cook for 1.5 minutes with 750w. Take the bowl out from the microwave oven and stir with a whisk. Put it back in the microwave oven and cook 15 – 30 seconds again. Remove the bowl from oven and stir with a whisk. This repeats until the egg mixture becomes scrambled egg. Be careful not to overcook. If you cook too long, the some part of the eggs will turn grayish.
- Heat vegetable oil in a frying pan over medium heat. Add the beef and fry until the beef turned to brown. Then add seasoning (2.5~3 tablespoon soy sauce, 2,5~3 tablespoon sugar, 1 tablespoon Japanese sake), fry until the juice is gone and remove from the heat.
- Gently mix half of the baby leaves with cooled vinegared rice. Place this in a large bowl or plate. Then put the rest of the baby leaves on top.
- Sprinkle scrambled egg over baby leaves.
- Finally, place the beef in the middle and sprinkle with white sesame seeds to complete.
Notes
It’s easy, so try making it once. Below I put a link to other Japanese rice dish, please make it as well, if you like.
Thank you for reading and Bon Appetit!