※ When using toasted nori seaweed instead of flavoured nori seaweed, cut 1 large sheet of seaweed in half lengthways and roll it as normal.
Slice the thin slices of beef tataki into narrow strips.
Lay 2 sheets of the nori seaweed over the top of a sheet of parchment paper and spread an even layer of sushi rice over the top.
Sprinkle the roasted sesame seeds over the top of the rice. Lay another sheet of cling film over the rice, press everything down gently, and leave the roll to sit.
Flip the layers over so that the nori seaweed is on top. I've used a layer of cling film instead of parchment paper so that you can see the order more clearly.
Peel away the parchment paper and place the strips of beef tataki in a line on top of the seaweed, around 1 cm from the edge of the roll.
While pressing the sides in through the cling film to maintain a good shape, roll the sushi roll away from you.
Wrap the roll in cling film and adjust the ends of the roll to neaten up the shape.
Slice the roll into 3 pieces. For each slice, wipe away any grains of rice that have stuck to the knife with a damp sheet of kitchen paper. This will give you a cleaner cut.
If you don't like meat, you can fill the roll with crab sticks, tamagoyaki, and cucumber for a colourful alternative.
Story Behind this Recipe
This is the beef tataki that I usually make for New Year's. It can be eaten as it is or in a sushi roll like this. It's very popular at parties and as a post-drinks snack.
When you place the sushi rice on top of the seaweed, the seaweed will suck up the moisture and become sticky. So I used baking paper and cling film to roll it, which makes it easier to peel off than a sushi mat. For Step 2 when you are evening out the layer of rice, coat your hands in a mixture of 200 ml water and 1 tablespoon vinegar. This will prevent the grains of rice from sticking to them.