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Great for a quick lunch if you're around Commerce. I got their bento box with the beef (sukiyaki style), CA roll, veg tempura, miso soup, salad & it was pretty good. The service was quick and simple. The man at the cashier was very nice.. Sushi Roll in East Los Angeles. Japanese Restaurant in East Los Angeles. Sushi Delivery in East Los Angeles.
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Make Sushi Rolls: Place 1 nori sheet (glossy side down) over a flat cutting board. Lay the beef down around ⅓ of the way up from the bottom of the seaweed, lay other ingredients down on top. Roll from the bottom while gently press down and push in to make the filling stay in.
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Heat oil in large oven-proof nonstick skillet on medium-high. Add sushi rolls and cook, turning often, until golden brown all over, about 4 minutes. Transfer to 400°F (200°C) oven. Cook, turning each roll once, until cooked to about 140°F (60°C) inside when tested with digital instant read thermometer, about 10 minutes.
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Microwave rice on HIGH in microwave-safe bowl 1 to 2 minutes or until heated through, stirring twice. Set aside. Center one sheet nori on bamboo sushi mat or sheet of parchment paper. Using wet hands, press 1/2 cup rice into thin layer over nori leaving 1/4-inch border around edges. Arrange 1/4 of vegetables and 1/4 of beef horizontally across.
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Remove the bamboo mat and set the roll aside. Make the second roll in the same manner. Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on a sushi platter. Into the center of each roll stand four tortilla strips upright and then sprinkle each with queso fresco.
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Pull the sushi mat forward (out of the roll) as you go, and press lightly to "seal" the Nori to finish. Place the beef roll on a cutting board. Dip your knife tip into the rice water and then tip the blade upward to allow the water to coat the blade. Cut beef rolls into six pieces.
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Lay 2 pieces of roast beef on the mat to cover it. Sprinkle with some chili powder and ¼ of the garlic, rubbing both into the beef with your fingers. Cover the beef with 1 cup of sushi rice, leaving 1 inch empty at the end farthest from you. Zest the limes and sprinkle ¼ of the zest over the rice.
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Cook the steak to medium doneness. Let the steak rest for 5 minutes. Slice the steak against its grain, between 1/8 to 1/4-inch thickness. To assemble the beef steak sushi, soak the onion slices in ice cold water for 5 minutes, drain and spin off to remove the excess water. Seat aside.
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Slice the roast beef as thin as you'd like. Take about 1 1/2 tablespoons (20 g) of sushi rice in one hand and gently squeeze it a few times to form a rectangular roll. Place a slice of roast beef on top of the rice. Repeat. Serve. Place the sushi rolls on a serving platter either already dressed with condiments or serve those on the side.
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Credit: katiebutton.com. Ingredients. Ground beef is a key ingredient for beef sushi rolls, providing a savory and rich flavor. The sushi rice is essential for creating the perfect texture and taste.Nori sheets are used to wrap the sushi rolls and provide a unique umami flavor.Cucumber adds a refreshing crunch to the sushi rolls, while carrots contribute a vibrant color and sweet taste.
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Assembly. Place steak on large plate and freeze until firm, about 30 minutes. Combine ½ cup soy sauce, ¼ cup honey, ¼ cup mirin, and ¼ cup sake in a small saucepan over medium. Bring to a simmer, stirring to combine, and cook until slightly syrupy and reduced by half (about ⅔ cup), 8-10 minutes.
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What To Know. In a shallow dish, combine the beef slices with teriyaki sauce and allow to marinate for at least 30 minutes, or up to overnight. Arrange the cooked beef teriyaki, sliced cucumbers, carrots, or any other desired fillings in a line across the center of the rice.
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Tie each with 2 to 3 pieces of butcher twine. Heat oil in large oven-proof nonstick skillet on medium-high. Add rolls and cook until golden brown, about 4 minutes. Transfer to 400°F (200°C) oven. Cook, turning each roll once, until cooked to about 140°F (60°C) inside when tested with digital instant read thermometer, about 10 minutes.
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2. Thinly slide the chicken breast and put in bowl with 3 tablespoons of teriyaki sauce. Marinade for 1 hour. 3. Place sushi rice in a colander and run lukewarm water over rice for 1 minute. Add to rice cooker and add water to the sushi fill line in cooker. Let rice rest in the water in cooker for 30 minutes. 4.
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This Spicy Wiener Roll is a prime example: the much-beloved beef hot dog is nestled into sushi rice instead of a bun." (Original recipe.) Taco Beef Sushi by Sarah Schlichter at Bucketlist Tummy: Sarah says, "Taco Beef Sushi mixes the flavors of a taco with the style of sushi in a Taco Maki wrap. Topped with spicy, shredded jerky, fresh.
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