Chef notes
I love how fun and interactive this recipe is. The rich savory favors of the beef are a perfect base for the bright garlic and onion favors in the toppings.
Technique tip: Use silicone molds to create fun shapes for the sushi rice.
Swap option: Shredded pork or shredded chicken can be used in place of the rib-eye.
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 boneless rib-eye steak
- 1 tablespoon grapeseed or avocado oil
- 2 tablespoons salted butter
- 3 tablespoons rice wine vinegar
- 2 cups warm pre-cooked sushi rice
- toasted sesame seeds, chile oil, scallions, wasabi and lemon slices, to garnish (optional)
Preparation
1.Mix kosher salt and pepper together until blended.
2.Sprinkle salt and pepper mixture onto both sides of steak. Let sit for 5 minutes.
3.Place oil into a cast-iron skillet and heat high heat.
4.Place rib-eye on skillet for 4 minutes on each side.
5.Add butter to skillet and spoon over steak.
6.Remove steak when its internal temperature reads 130 F and allow to rest.
7.Lightly coat your hands with rice wine vinegar.
8.Scoop 1/3 cup of warm sushi rice into hands and roll to form balls.
9.Create 6 sushi rice balls and lightly coat each ball with rice wine vinegar.
10.Slice rib-eye into strips, cutting against the grain of the steak for tenderness.
11.Place strips of rib-eye onto rice balls and garnish with desired ingredients.
