Beef Teriyaki Roll (6 Pcs) Recipe
Make Beef Teriyaki Roll (6 Pcs) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rolls
Teriyaki Sauce & Marinade
Finishing & Garnish
Method
Rolls
- 1
Cook sushi rice
Rinse 1.5 cups short-grain sushi rice under cold water until the water runs mostly clear. Drain and combine with 1.5 cups (same volume) water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.
- 2
Season rice
While rice rests, mix 3 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon salt until dissolved. Gently fold the seasoning into the hot rice with a wooden spoon or rice paddle, fanning as you fold to help glossy finish. Allow rice to come to near room temperature (about 10 minutes) before assembling.
- 3
Prepare nori and fillings
Place 1 nori sheet shiny-side down on a bamboo mat or clean surface. With wet hands, spread an even layer of sushi rice over the nori leaving a 1-inch strip at the far edge. Arrange 3–4 slices of cooked teriyaki beef (see sauce section), a few cucumber julienne sticks, 3–4 thin avocado slices and a strip of green onion along the near edge of the rice. If using spicy mayo, lightly brush a thin line on the filling edge.
- 4
Roll and cut
Using the mat, lift the near edge and roll firmly but gently away from you, tucking the filling as you go until you form a tight log. Press to seal the edge. Using a sharp, wet knife, cut the roll into 6 equal pieces. Wipe the knife between cuts to maintain clean slices.
Teriyaki Sauce & Marinade
- 5
Make teriyaki sauce
Combine 4 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon minced garlic and 1 teaspoon grated ginger in a small saucepan over medium heat. Stir and bring to a gentle simmer until sugar fully dissolves, about 2–3 minutes.
- 6
Thicken sauce
Mix 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes more until sauce thickens to a glossy, slightly pourable glaze. Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Reserve about 2 tablespoons of the warm sauce for brushing the beef; keep the remainder to drizzle when serving.
- 7
Marinate and cook beef
Pat 300 g thinly sliced beef dry and lightly season with a pinch of salt. Heat a nonstick skillet or grill pan over medium-high heat and add a thin film of neutral oil. Sear beef slices in batches (about 20–30 seconds per side for very thin slices) until just cooked through. As soon as each batch is nearly done, brush both sides with the reserved teriyaki glaze and allow it to caramelize for 10–20 seconds per side. Transfer glazed beef to a plate and let rest briefly, then slice into strips about 1/2 inch wide for rolling.
Finishing & Garnish
- 8
Assemble final touches
After cutting the rolls into 6 pieces, place them on a serving plate. Lightly brush the tops with additional teriyaki glaze and sprinkle with 1 teaspoon toasted sesame seeds. If using, pipe or drizzle 2 tablespoons mayonnaise (or spicy mayo) over the rolls and serve with pickled ginger on the side.
- 9
Serve
Serve immediately while beef is warm and glaze is glossy. Provide extra teriyaki sauce on the side for dipping.