Sushi Rolls with Lightly Seared Beef

Sushi Rolls with Lightly Seared Beef

This is an inside-out sushi roll filled with beef tataki (slightly seared beef sashimi).
I recommend you use the "Kyoku" brand of seasoned nori seaweed, to balance out the flavors of the beef.

Ingredients: 1 roll that can be cut into 3 pieces

Flavoured nori seaweed
2 sheets
Sushi rice
160 g
Roasted sesame seeds
1 teaspoon
Seared beef, thinly sliced
20 g
※ When using toasted nori seaweed instead of flavoured nori seaweed, cut 1 large sheet of seaweed in half lengthways and roll it as normal.


1. Slice the thin slices of beef tataki into narrow strips.
2. 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.
3. 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.
4. 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.
5. 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.
6. While pressing the sides in through the cling film to maintain a good shape, roll the sushi roll away from you.
7. Wrap the roll in cling film and adjust the ends of the roll to neaten up the shape.
8. 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.
9. 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.