Kimpura Cut Vegetable Yakiniku Roll
- 32 oz. top sirloin, thinly sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/4 red cabbage, grated
- 1 C. cooking oil
- 4 half seaweed sheets
- 2 cups white rice, cooked and cooled
- 1 sushi rolling mat, wrapped in plastic wrap
Yakiniku Marinade Ingredients
- 4 tbsp. mirine
- 4 tbsp. Sake
- 6 tbsp. soya sauce
- 4 tbsp. sugar
- 2 cloves garlic, minced or grated
Combine marinade ingredients and mix well.
Take your sliced sirloin and toss it in a bowl with your Yakiniku marinade. Leave to marinate for 15 to 20 minutes.
Wash and cook your rice. Once your rice is cooked, place it in a bowl and allow the rice to cool. Turn the rice occasionally to cool evenly.
Heat a medium sized frying pan over medium heat and place your cooking oil and sirloin in the pan. Cook the meat until it becomes caramelized in the pan.
lace your seaweed sheet upright, shiny side down on your plastic-wrapped sushi mat. Make sure the bottom of the seaweed sheet is level with the bottom of the treadmill.
Gently wet your hands with water and take your cooled rice. Place the rice on your seaweed sheet and spread it out, leaving the remaining top 1/2 inch of seaweed sheet without rice. This will allow the seaweed sheet to stick together when rolled.
In the middle of the rice, start assembling your sirloin, carrots, red cabbage and cucumbers. Use your mat to start crimping your roll. Don’t be afraid to tighten your mat to keep your roll together.
Once rolled, leave in your sushi mat for 1-2 minutes to ensure your roll stays together.
Before you cut your roll, be sure to use a sharp knife and have a clean, damp towel handy. Dip the tip of your knife in your water and let the water run the full length of the blade, this will help cut the roll without tearing the algae. Between each cut, wipe your knife clean and dip it again.
How to roll and slice your sushi
Hana Japanese Restaurant | 5524 N. 7th Avenue, Phoenix