Korean beef mince and tuna sushi

    Korean beef mince and tuna sushi


    18 people made this

    About this recipe: This unusual 'meaty' homemade sushi recipe is a Korean-inspired version with tuna chunks and minced beef (rather than raw fish), egg, onion, carrot, cucumber and rice rolled in the traditional dried seaweed sheets (nori).

    Serves: 6 

    • 400g short-grain white rice
    • 475ml 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
    • 340g beef fillet, minced
    • 1 (185g) tin tuna chunks, drained
    • 1 carrot, julienned
    • 1 cucumber, julienned
    • 6 sheets nori (dry seaweed)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a medium saucepan bring 475ml water and cider vinegar to the boil. Add rice and stir; reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
    2. In a medium saucepan, place chard in enough water to cover. Bring to the boil and cook until tender. Remove from water and cut into thin strips.
    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium frying pan over medium heat and cook until thickened. Remove from heat and cut into strips.
    4. 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.
    5. Preheat oven to 180 C / Gas 4. Place the nori sheets on a medium baking tray, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
    6. Place the nori sheets on a bamboo rolling mat, one at a time. Line the nori sheets evenly with approximately 2cm 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 strip of carrot, a line of tuna, 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 and seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

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