Steak Sushi Roll

Steak Sushi Roll

Photo by Claire M.

  • Prep Time


  • Total Time


  • Servings



  • 1.5

    tsp mayo

  • 1.5

    tsp thick, hot chili sauce

  • 2

    tbsp butter

  • ¼

    cup panko bread crumbs

  • dash of garlic salt

  • dash of black pepper

  • dash cayenne pepper

  • dash white pepper

  • 2

    oz sirloin, sliced very thinly and cooked medium rare

  • ¼ lb. block sashimi grade raw salmon, cut into ¼ inch thick and 8 inch long strips

  • 2

    cream cheese strips, ¼ inch thick and 8 inch long

  • 2

    jalapenos, sliced to ¼ inch thick slices

  • 2

    sheets soy paper

  • 1

    cup prepared sushi rice

  • soy sauce and pickled ginger (for serving)


1. Spicy mayo-- mix mayo and hot chili sauce in bowl 2. Crunch-- lightly sauteing panko crumbs in 1 tbsp butter (about 2-3 minutes) 3. Steak-- coat all sides of sirloin with the garlic salt, black, cayenne and white peppers. Sear the sirloin in a hot pan with a little butter until medium rare. Once cooked, let your steak rest for about a minute before slicing very thinly- leave in a warm place for final assembly. 4. Put soy paper on your sushi mat. Place your toppings (salmon, jalapeno, cream cheese, crunchy panko) lengthwise at center of your rice. 5. Fold your mat over, centering your ingredients with respect to your rice sheet. With even pressure, tighten your roll by pressing and pulling on your mat. Finish your rolling by rolling your tightened roll over the last flap of soy paper. Repeat the tightening process if necessary. 6. Slice your roll into 6 pieces. 7. Dollop a little of the spicy mayo on top of each piece. Then, sprinkle the rest of your panko crumbs all over the top. Finally, place each piece of sirloin on top of your sushi pieces. Serve with soy sauce!


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