Steak & Sushi Platter Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve, stirring with your hand, until the runoff is clear (about 3–4 minutes). Drain 10–15 minutes.

Combine rinsed rice and 1.1 cups water in a small pot. Cover and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer 12–13 minutes without lifting the lid. Remove from heat and let sit, covered, 10 minutes.

Meanwhile, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves; do not boil.

Transfer hot rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle, fanning the rice as you fold to cool it quickly and give it a glossy finish. Cover with a damp towel and let come to room temperature (about 15–20 minutes).

Prepare workspace with a bamboo mat (optional) covered in plastic wrap. Have soy sauce, wasabi, pickled ginger, and garnishes nearby.

Place a nori sheet shiny-side down. With wet hands, spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice.

Lay slender strips of cucumber and a few slices of avocado across the rice near the bottom edge. Add a few thin slices of tuna or salmon on top of the fillings if making maki with fish inside. Roll tightly using the mat, applying gentle pressure to form a compact roll. Seal the top strip of nori with a little water.

Using a sharp wet knife, slice each roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Alternatively, for nigiri-style: wet your hands, form 2-tablespoon oval rice mounds, press a thin smear of wasabi on top of each rice mound, then drape a slice of salmon or tuna over each rice ball and press gently to adhere.

Arrange maki and/or nigiri on a serving platter. Sprinkle toasted sesame seeds and microgreens or scallions over sushi. Place pickled ginger, wasabi and soy sauce at the side.

Remove the steak from the refrigerator 30–45 minutes before cooking to bring it close to room temperature; pat dry with paper towels.

Season both sides of the steak evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the pan and sear undisturbed for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2 minutes.

Reduce heat to medium-low. Add 1 tablespoon butter, smashed garlic cloves and a sprig of thyme or rosemary. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for 1–2 minutes until internal temperature reaches desired doneness (about 120°F/49°C for rare, 130°F/54°C for medium-rare).

Transfer the steak to a cutting board and tent loosely with foil. Rest 5–10 minutes (important for juicy slices).

Slice the steak thinly across the grain into bite-sized pieces or thin strips suitable for pairing with sushi.

Arrange the sliced steak on the same platter as the sushi or on a side plate. Squeeze lemon wedges over steak if desired and sprinkle a few sesame seeds and microgreens for continuity.

Arrange sushi pieces, nigiri and sliced steak attractively on a large platter, grouping sushi by type and placing steak slices to one side so guests can mix and match.

Garnish with remaining sesame seeds, microgreens, and lemon wedges. Serve with soy sauce, wasabi and pickled ginger.

Recommend serving immediately while steak is warm and rice is at room temperature. Enjoy by pairing small bites of steak with a piece of sushi if desired.