Directions:
- To prepare beef, stir soy sauce with sugar, sesame oil, ginger and garlic. Pour over beef; cover and marinate in the refrigerator several hours or overnight. Turn beef at least once during marinating. When ready to sear, heat peanut oil in a heavy frying pan over medium heat. Lift steak from marinade. Discard marinade.
- When oil is very hot, add steak and sear on each side for 5 minutes or until crusty and beef is cooked medium-rare. Remove beef; cool on a plate.
- For sauce, stir rice-wine vinegar with soy sauce, ginger and hot sauce. Beef and sauce can be made a day ahead; cover and refrigerate separately.
- To make rice, place in a sieve. Wash under cold running tap water until water runs clear. Drain and place in saucepan with measured water and a pinch of salt. Soak 30 minutes. Cover and bring to a boil over high heat. Reduce heat to very low; simmer 15 minutes. Without lifting lid, remove rice from heat; let stand for another 15 minutes.
- For easy cleanup, lightly coat a metal tray with cooking spray; turn rice out onto tray. Fan briefly to cool. Gently spread out with a spatula; sprinkle with half of vinegar. Using a folding motion, lift rice until liquid is absorbed; then add remaining vinegar. Repeat folding and fanning rice until steam stops rising; cover with a dampened tea towel. Rice can be made a couple of hours ahead, however do not refrigerate.
- To assemble rolls, peel, remove stone and thinly slice avocado. Cut tomato in half lengthwise, then use a spoon to remove seeds and ribs, leaving just a shell. Slice tomato lengthwise into thin strips. Diagonally slice green onion; finely julienne or grate carrot.
- Lay a sheet of nori on a rolling mat or sheet of plastic wrap. Using wet fingers, spread a quarter of the rice over top, leaving 1-inch (2.5-cm) at one long end uncovered. About a third of the way from the rice-covered long end, decoratively place together in a long line 2 to 3 strips of beef and some of prepared avocado, tomato, onion and carrot. Use the mat or plastic wrap to help lift and form into a thick roll. When nearly rolled up, wet uncovered nori with wet fingers and finish rolling. Repeat; all the assembly ingredients may not be used. Wrap each roll tightly in plastic wrap; refrigerate up to half a day or until needed.
- To serve, unwrap rolls. Thinly slice off ends, then cut each roll crosswise into 8 pieces. Arrange in a single layer on a plate. Pour sauce into a shallow bowl for dipping. Offer a small dish of wasabi for those who like sushi to be truly fiery.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1831.43 Kcal (7668 kJ) | ||
| Calories from fat | 674.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.92g | 115% | |
|---|---|---|---|
| Cholesterol | 308.38mg | 103% | |
| Sodium | 8250.89mg | 344% | |
| Potassium | 2586.52mg | 55% | |
| Total Carbs | 168.56g | 56% | |
| Sugars | 21.42g | 86% | |
| Dietary Fiber | 16.47g | 66% | |
| Protein | 124.85g | 250% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 12.5mg | 70% | |
| Calcium | 261.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 93.77 Kcal (393 kJ) | ||
| Calories from fat | 34.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 115% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 103% | |
| Sodium | 422.45mg | 344% | |
| Potassium | 132.43mg | 55% | |
| Total Carbs | 8.63g | 56% | |
| Sugars | 1.1g | 86% | |
| Dietary Fiber | 0.84g | 66% | |
| Protein | 6.39g | 250% | |
| Vitamin C | 1.4mg | 46% | |
| Iron | 0.6mg | 70% | |
| Calcium | 13.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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