Description
This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It’s mouthwateringly delicious, but may take some practice.
Ingredients
- 2 cups uncooked short-grain white rice
- 2 cups water
- 2 tablespoons cider vinegar
- 2 leaves chard
- 2 eggs, well beaten
- 2 tablespoons soy sauce, divided
- 3 tablespoons water
- 1 onion, diced
- 1 tablespoon vegetable oil
- ¾ pound beef tenderloin, minced
- 1 (5 ounce) can tuna, drained
- 1 carrot, julienned
- 1 cucumber, julienned
- 6 sheets nori (dry seaweed)
Instructions
- In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes
- until rice grains are sticky and soft.
- In a medium saucepan
- place chard in enough water to cover. Bring to a boil
- and cook until tender. Cut into thin strips.
- Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
- Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce
- and cook until evenly brown. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet
- and heat in the preheated oven 1 to 2 minutes
- until slightly crisp.
- Place the nori sheets
- one at a time
- on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice
- taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet
- top the rice with a stick of carrot
- a line of tuna
- chard
- egg
- a cucumber slice
- and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6