- 4
Ingredients
- 1 spray(s) cooking spray
- 1/4 cup(s) teriyaki sauce, divided (natural variety recommended)
- 3/4 pound(s) raw lean beef tenderloin, sliced into eight 1/4-inch-thick slices
- 8 medium scallion(s), trimmed of roots and rinsed
- 1 medium carrot(s), peeled and sliced into long thin strips
- 2 cup(s) cooked brown rice, short grain, cooled
- 4 sheet(s) nori seaweed
- 3 Tbsp water
- 2 tsp ginger root, finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp chives, fresh, chopped
Preparation
Step 1
Coat a grill pan with cooking spray and set over medium-high heat. Spread 2 tablespoons of teriyaki sauce over beef slices. Grill beef for 2 to 3 minutes per side; set beef aside on a plate.
Grill scallions and carrots in same pan, turning once, for 1 to 2 minutes; remove from heat.
Place one nori sheet on a bamboo sushi mat (available at Asian specialty stores) and top with 1/2 cup of rice; spread rice out with a spatula into an even layer, leaving 1/4-inch border all the way around the sheet. Place 2 slices of beef, 2 scallions and several slices of carrot on the lower part of rice-covered nori sheet. Starting from the bottom, make a tight roll using the bamboo mat as a guide. Seal the edge of the roll with water and place seam-side down; cover roll with plastic wrap until ready to slice. Repeat with remaining ingredients to make 4 rolls.
To make sauce, combine remaining 2 tablespoons of teriyaki sauce, water, ginger, lemon juice and chives in a medium bowl; mix well.
Slice each roll into 6 pieces and serve with 3 tablespoons of sauce.