Steak & Sushi Recipe

Prepare and season

Bring the beef to room temperature (about 20–30 minutes). Pat dry with paper towels. Liberally season all sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.

Heat a heavy skillet or cast-iron pan over very high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Add the steak and sear quickly on all sides — about 30–45 seconds per side — using tongs to sear edges as well. You want a dark crust outside while keeping the center rare to medium-rare.

Remove steak and immediately brush or drizzle 1 tsp sesame oil over the surface to add sesame aroma. Transfer to a cutting board and let rest 5 minutes.

Using a very sharp knife, slice the steak thinly across the grain into 1/8–1/4-inch (3–6 mm) slices. Arrange on a platter, sprinkle with sliced scallions and toasted sesame seeds. Reserve for serving with ponzu.

In a small saucepan or bowl, combine lemon juice, lime juice, soy sauce, mirin, rice vinegar, and 1/2 tsp sugar. If using kombu and bonito flakes: add kombu and warm gently (do not boil) for 3–4 minutes, remove kombu, add bonito flakes, steep off heat 5 minutes, then strain. If using dashi powder, dissolve it into the warm mixture. Taste and adjust acid or sugar balance. Chill or serve at room temperature alongside steak and sushi.

Rinse 1.5 cups sushi rice under cold water until water runs clear. Drain and combine with 1.75 cups water in a rice cooker or heavy pot. Cook per rice cooker instructions or bring to a boil, then reduce to a simmer covered 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes off heat.

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan and warm until sugar dissolves. Do not boil. Transfer cooked rice to a large bowl, gently fold in the seasoned vinegar with a wooden spoon or rice paddle, fanning to cool to slightly warm. Cover with a damp towel to keep moist.

Prepare nori, pickled ginger, wasabi and soy sauce for plating. Have a small bowl of water with a splash of rice vinegar ready for wetting hands while shaping rice.

Make tempura batter by whisking 1/2 cup tempura mix with 1/2 cup ice-cold sparkling water; do not overmix — small lumps are fine and keep batter cold.

Form 6 small oblong nigiri rice mounds by wetting your hands and compressing about 20–25 g of rice each. Set aside.

Heat neutral oil in a small pot to 350°F (175°C). Dip thin slices of tuna or salmon briefly into batter, letting excess drip off, and fry 20–30 seconds until just crisp and slightly opaque. Remove to paper towels to drain.

Place a single crispy fish piece atop each rice mound. Finish with a dot of ponzu and microgreens or crispy shallot. Serve immediately so the crispness is retained.

Form 6 small rice mounds as above and place salmon slices on top. Lightly brush each salmon slice with the citrus soy glaze.

Using a kitchen torch, quickly sear the top of each salmon slice until it develops light charring and releases aroma (10–20 seconds per piece). If you don't have a torch, quickly sear salmon slices in a very hot skillet for 10–15 seconds per side before placing on rice.

Garnish with a thin jalapeño slice if using and a small drizzle of ponzu. Serve immediately.

Lay a half nori sheet shiny-side down on a bamboo mat (optional). With wet hands, spread about 1 cup of sushi rice thinly and evenly over the nori, leaving a 1 cm strip at the far edge uncovered.

Arrange diced tuna in a line across the near edge of the rice, add a few avocado slices, and a sprinkle of crispy tempura flakes. Add 1–2 tbs spicy mayo over the tuna if you like heat.

Roll tightly using the mat, compressing to form a compact roll. Remove the mat, slice into 6–8 pieces with a very sharp wet knife, wiping the blade between cuts. Top with additional tempura flakes and a little spicy mayo or ponzu drizzle for serving.

Arrange tataki-style steak slices on one side of the plate with a small shallow pool of ponzu for dipping. Place chosen sushi option (pick A, B, or C) on the other side with pickled ginger, wasabi, and soy sauce. Garnish steak with scallions and sesame seeds. Serve immediately so hot (steak and seared components) and cold (sushi) elements contrast nicely.

Leftovers: keep rice refrigerated and consume within 24 hours; cooked steak slices are best eaten same day.