Add Beef for a Trendy Twist on Sushi

Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home. 

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll and Taco Maki can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family. 

Find more information and recipes at beefshi.com. 

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff

Ingredients

Hand Vinegar:

• 1 cup of water

• 1/4 cup rice vinegar

Rolls:

• 12 thin slices pastrami

• 3 cups of sushi rice

• 1 teaspoon caraway seeds

• 2 sheets nori

• 4 thin slices Swiss cheese, cut into slivers

• 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry

Instructions

Russian dressing

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.

To make rolls

1. Lay sushi mat on a clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at the farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.

2. Cover half the pastrami crosswise with two slices of cheese and half the sauerkraut.

3. Securing meat and cheese with fingers, use thumbs to push the end of the mat up and overfilling until the edge of nori meets rice on the opposite side. Press firmly on the roll.

4. Lift the top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove the mat and set the roll aside.

5. Repeat to make the second roll.

6. Use a thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff

Ingredients 

Hand Vinegar:

• 1 cup of water

• 1/4 cup rice vinegar

Maki:

• 2 sheets nori

• 4 cups of sushi rice

• 4 ounces finely shredded spicy beef jerky

• 16 cilantro sprigs

• 1/2 cup slivered radishes

• 64 tortilla strips

•       queso fresco crumbles

•       pico de gallo

Instructions

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.

To make maki:

1. Lay sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on the mat, shiny side down. Spread 2 cups rice across nori, leaving 1 inch empty at the farthest end.

2. Lay 2 ounces jerky, 8 cilantro sprigs, and 1/4 cup radishes crosswise along with rice, covering half the surface closest to you.

3. Securing jerky, cilantro and radishes with fingers, use thumbs to push the end of the mat up and overfilling until the edge of nori meets rice on the opposite side. Press firmly on the roll.

4. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove the mat and set the roll aside.

5. Repeat to make a second roll.

6. Use a thin, sharp knife to cut each roll into eight slices. Arrange on a sushi platter. Stand four tortilla strips upright in the center of each roll then sprinkle with queso fresco. Serve with pico de gallo.