Steak & Sushi Recipe

Season and Prep

Remove steaks from the refrigerator 30 minutes before cooking so they come closer to room temperature. Pat dry with paper towel, then season evenly with kosher salt and freshly ground black pepper on both sides.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs vegetable oil and 1 tsp sesame oil and swirl to coat. Sear steaks 30–45 seconds per side for a deep brown crust; also sear the edges for 15–20 seconds. Aim for very rare center since tataki is thinly sliced and quickly seared.

Rest and Slice

Transfer steaks to a cutting board and let rest for 5 minutes. Using a very sharp knife, slice the steak thinly against the grain into 1/8–1/4-inch slices. Arrange on a platter.

Finish

Drizzle grated ginger and sliced scallions over the sliced steak. Optionally spoon a little ponzu on the steak (see ponzu section) or serve the ponzu alongside for dipping.

In a small bowl, whisk together 1/4 cup soy sauce, 3 tbs yuzu or lemon juice, 2 tbs mirin, 1 tbs rice vinegar, 2 tbs dashi, and 1 tsp sugar until sugar dissolves. Add 1 tsp sesame oil and 2 tbs grated daikon if using. Taste and adjust acidity or sweetness. Chill or keep at room temperature. Serve in small dipping bowls with the steak and sushi.

Prepare Sushi Rice

If not already done, mix cooked sushi rice with 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt while rice is warm. Fan and fold until glossy and slightly sticky. Let cool to room temperature.

Form Nigiri

Wet your hands with water (and a little rice vinegar) and form small oblong rice mounds (about 20–25 g rice each). Place a slice of sashimi-grade fish on each mound. If using nori strips, wrap lightly under the fish to secure.

Batter & Fry (for crispy finish)

Heat neutral oil in a small pot to 350°F (175°C). Prepare tempura batter per package or whisk 1 egg with 1/2 cup ice water and 1/2 cup flour until just combined. Dip the assembled nigiri quickly in batter covering only the fish portion, then carefully lower and fry until batter is crisp and light golden, about 30–45 seconds. Remove and drain on paper towels. Serve immediately with ponzu or soy.

Prepare Rice & Salmon

Make sushi rice as above and form rice mounds. Lay a thin slice of salmon over each mound. Brush a tiny amount of soy sauce over the salmon and sprinkle with toasted sesame seeds.

Torch or Pan-sear

Using a kitchen torch, lightly sear the salmon surface until edges begin to brown but center remains raw, about 10–20 seconds per piece. Alternatively, heat a hot skillet until smoking, brush salmon lightly with oil and sear each slice 5–8 seconds per side with a quick press (work in small batches).

Serve

Arrange seared salmon nigiri on a plate, garnish with microgreens and serve with ponzu, pickled ginger, and wasabi.

Prepare Rice & Fillings

Spread a damp towel on your work surface. Place a bamboo mat, cover with plastic wrap. Place 1 sheet of nori, shiny side down. Wet hands and spread a thin even layer of sushi rice over the nori leaving a 1-inch strip at the top. Sprinkle a thin layer of tempura crumbs over the rice if you want crunch on the outside (optional). Flip the nori so rice is facing down on the plastic and nori side is up.

On the nori, arrange a line of diced tuna, avocado slices, and cucumber matchsticks across the center. Add a drizzle (about 1 tbs) of spicy mayo over the filling.

Roll and Finish

Using the bamboo mat, roll tightly away from you to form a cylinder, sealing the edge with a little water. If you left rice on the outside, press additional tempura crumbs or panko onto the outside for crunch. Slice the roll into 6–8 pieces with a wet sharp knife, wiping the knife between cuts. Sprinkle toasted sesame seeds and serve with ponzu or soy.

Arrange sliced tataki steak and the chosen sushi option(s) on a platter. Place small bowls of ponzu, pickled ginger, and wasabi alongside. Garnish with microgreens, toasted sesame seeds, and lemon wedges. Serve immediately so crispy items remain crunchy and tataki stays rare in the center.