Steak & Sushi Recipe

Combine soy sauce, lemon juice, lime juice, rice vinegar and mirin in a small saucepan. Add kombu and bonito flakes if using.

Warm gently over low heat for 2–3 minutes; do not boil. Remove from heat and let steep 10 minutes. Strain out bonito flakes and kombu. Cool to room temperature and refrigerate until ready to use. (Makes roughly 1 cup.)

Rinse the short-grain rice under cold water, stirring by hand, until the water runs almost clear. Drain well.

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar and 1/2 tsp salt until dissolved. Transfer cooked rice to a large shallow bowl, gently fold in vinegar mixture with a wooden paddle or spatula to season and cool. Fan the rice as you fold to give it a glossy finish. Cover with a damp cloth until use.

If using salmon for nigiri: cut salmon into 8 slices roughly 1/4–1/3 inch thick and 2–3 inches long. Lightly season slices with a pinch of salt.

If making tuna & avocado crunch roll: slice ahi tuna into long strips about 1/2 inch wide and cut avocado into similar-length slices. Prepare a bamboo rolling mat lined with plastic wrap, place a nori sheet shiny-side down on the mat, spread a thin layer (about 3/4 cup) of sushi rice over the nori leaving a 1-inch strip at the far edge. Lay tuna strips and avocado across the near edge, sprinkle 2–3 tablespoons of toasted panko crunch (see next step), then use the mat to roll tightly. Seal the roll with a little water on the exposed nori edge. Using a sharp wet knife, slice into 6–8 pieces. Wipe knife between cuts.

To make the panko crunch: heat 2 tbs neutral oil in a small skillet over medium heat. Add panko and toast, stirring constantly, until golden and crisp, about 2–3 minutes. Remove to paper towel to cool. Use half for inside the roll and reserve the rest for garnish.

Pat the steak dry and season both sides with kosher salt and freshly ground black pepper. Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tbs neutral oil and 1 tsp sesame oil, swirl to coat.

Sear the steak 30–45 seconds per side to develop a dark crust, turning as needed to color edges — you want the interior rare to medium-rare (use a meat thermometer: 120–125°F / 49–52°C for rare). Total sear time will depend on thickness (about 2–3 minutes total for a 1–1.5 inch piece). Remove and let rest on a cutting board 5 minutes.

While the steak rests, quickly sear the salmon slices for nigiri: wipe the skillet clean, reheat to high, brush salmon slices very lightly with oil and sear each slice 8–10 seconds per side (or use a blowtorch to lightly brown the surface). Immediately cool on a tray.

After the steak rests, slice thinly across the grain into 1/8–1/4 inch slices for tataki presentation.

Arrange thinly sliced steak on a platter. Spoon ponzu sauce over or serve it in a small bowl alongside for dipping. Garnish steak with sliced scallions and toasted sesame seeds and microgreens or shiso if using. Serve lemon wedges alongside.

For seared salmon nigiri: moisten your hands with water mixed with a little rice vinegar. Form about 1.5 tablespoons of sushi rice into an oblong. Place a small dab of wasabi on the underside of a seared salmon slice and press the salmon onto the rice. Repeat to make 6–8 pieces. Lightly brush a few drops of ponzu on top of each nigiri if desired, and sprinkle with reserved toasted panko for crunch and scallion.

For tuna & avocado crunch roll: place rolls on a platter, sprinkle reserved toasted panko and a little scallion; serve with soy sauce, pickled ginger and wasabi. Offer ponzu as an alternative dipping sauce for both rolls and nigiri.

Serve the tataki-style steak alongside the sushi selection so diners can alternate bites of steak with seared salmon nigiri or tuna & avocado crunch roll. Enjoy immediately.