Just posting this here so I don't forget it - teriyaki steak sushi rolls

2 x 250gm scotch fillet steak

terikayi sauce:

• 4tbsp soy sauce
• 2tbsp mirin
  
• 1tbsp rice wine vinegar
  
• 1tbsp honey
  
• 1/2tbsp brown sugar
  
• 1tsp grated ginger
  
• dash white pepper
  

sushi rice & rice seasoning

• 1cup sushi rice (uncooked)
  
• 1.25cup water
  
• 1/4cup rice wine vinegar
  
• 1tsp cooking sake
  
• 1tsp salt
  
• 1tsp sugar
  

sushi rolls

• 4 sticks celery
• 2 peeled carrots
• 1 white or brown onion
• 6 sheets sushi nori
• Kewpie mayonaise

Method:

1. Mix ingredients of teriyaki sauce. Put steaks in a dish and cover with sauce. Cover and refrigerate for 30 minutes.

2. Make sushi rice by rinsing 1 cup of rice thoroughly (until clear water), then add 1.25 cup of cold water in a medium saucepan. Cover sauscepan with lid and slowly bring to boil, stir once to loosen rice from sticking, cover and boil for 10 minutes. Mix the rice wine vinegar, sake, salt and sugar in a dish and microwave for 20 seconds, then mix with a plastic or wooden spoon to dissolve salt and sugar. Once rice is finished, allow it to cool for a few minutes, then add rice seasoning and mix with a wooden or plastic spoon. Set aside in bowl, covered with cloth or paper towel and allow to cool.

3. Peel the onion and slice into thin strips, then add to a bowl with cold water and ice cubes and place in the fridge. After 10 minutes, let water drain thoroughly in a colander.

4. Slice the celery and carrot into sticks - aim for the average width and height to be about 5mm x 5mm (1/4 inch), with the sticks being about 5cm-10cm long (2-4 inches).

5. Heat grill, skillet or pan up to a high heat. Drain sauce from steaks into a small saucepan, cover and place on stove top on lowest heat. Cook steaks on high heat for 3 minutes on each side. While steaks are cooking, check on sauce to ensure it is not over boiling or burning - it should just be mildly simmering at most. Once the steaks are cooked, cover in foil and set aside to rest for 5 minutes. Remove lid from sauce and begin to reduce for 5 to 10 minutes. Meanwhile, slice steak into thin strips. Add steak to simmering sauce, increase heat and turn to coat for 2-3 minutes. Remove steak and cover with foil. Remove sauce from heat and allow to cool.

6. Place nori on sushi rolling mat, spread rice across bottom 2/3. Add strips of steak and drizzle with any remaining sauce - aim to fill about 4 to 6 rolls, depending on how many rolls you want to make and how big they will be. Add celery, carrot and onion, followed by a thin line of kewpie mayonaise, and roll up sushi roll.

7. Slice sushi rolls into 8 equal slices. Serve with soy sauce, wasabi and pickled ginger.

bon appetit