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Entrecotte sushi

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Entrecotte sushi

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Media
Method:
35 min.
Preparation:
15 min.
 
 

Iker Erauzkin

Read interview with:

Iker Erauzkin

Ingredients

    • 1 entrecotte (300g)
    • Olive oil
    • 1 red onion
    • 150g sushi rice
    • Salt
    • Black perppercorns
    • Ice
    • Sesame seeds
    • 2 tablespoons soy sauce
    • 1 tablespoon honey
    • 2 carrots

Method

  1. Clean the fat on the entrecotte and cut down the middle, obtaining two thick entrecottes. Season and fry in hot frying pan with a drizzle of olive oil. Fry on all four sides until it begins to brown and then remove the meat from the pan and place in a bowl of ice water to prevent further cooking. Reserve.
  2. Wash the sushi rice and cook according to instructions on the pack. You can add a ginger root for flavoring. Calculate two volumes of water for one of rice. Cook over a low heat until rice is tender, remove from the heat, season with salt, then air it out and let cool.
  3. In another bowl of ice water, soak julienned onion until ready to serve the dish. Clean and cut the carrots into half-centimeter sticks and boil.
  4. With the help of a sushi mat, form small rolls with the rice, trapping the carrot sticks inside, pressing down firmly so that the roll does not lose its shape. Coat the roll in toasted sesame seeds and place on serving dish.
  5. Finally,  cut the entrecotte into thin sheets and place atop the rolls, then top with juliennes of red onion. Finish with a teaspoon of mixed honey and soy. You can also add beansprouts to this dish.

Tip

You can also coat the meat with poppy seeds before frying.

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