disclosure: i’m honored to publish this post and recipe in partnership with the north american meat institute (NAMI), a contractor to the beef checkoff.
today i am bringing you a fun new concept of east meets west fusion… combining america’s love of both beef and sushi, Beefshi!
okay, so what is Beefshi? it’s an innovative take on sushi that was created by chefs at the culinary institute of america in partnership with the north american meat institute. because “sushi” does not refer to a dish prepared with raw seafood, but instead to vinegared rice combined with a limitless range of fish, meat, and vegetables.
this means countless pairing of flavors and ingredients. prepared meats, like roast beef, pastrami, and corned beef are the perfect ingredient for making rolls like these. think horseradish and pastrami, avocado and corned beef, or like this Beefshi sunday supper roll, au jus and roast beef. these fun, delicious, and easy rolls are great for a light meal or an appetizer.
prepared beef products provide a convenient source of protein, vitamins and minerals. and because most prepared meats are pre-cooked, they are easy, on-the-go access to the nutrient density in meat.
if you’re like me, i always seem to have a full deli drawer of sandwich meat. so that makes Beefshi an easy and innovative use of that deli meat in a different way than the expected sandwich.
for lots more chef-created, regionally themed rolls, head to Beefshi. you can discover more recipes like this Beefshi sunday supper roll. plus how-to videos to help bring this great idea to your table.
Beefshi Sunday Supper Roll
- 1 cup water
- ¼ cup rice vinegar
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves slightly smashed
- 8 thin slices roast beef 8x3-inches each
- Garlic salt to taste
- Freshly ground black pepper to taste
- 2 cups prepared sushi rice
- 3/4 cup shredded carrots very lightly blanched and cooled
- 3/4 cup pea shoots or watercress
- 3 radishes very thinly sliced, for serving
- In a small bowl, stir together the hand vinegar and set aside until needed.
- First make the au jus. Put the beef broth, Worcestershire sauce and garlic cloves into a small saucepan, bring to a simmer and cook for 2 minutes. Let cool for 5 minutes and remove the garlic cloves. Just before serving, reheat the au jus.
- Lay a sushi mat on a clean surface and cover with plastic wrap. Lay a piece of roast beef on the mat. Sprinkle with garlic salt and pepper. Moisten hands with hand vinegar and shake off excess. Cover the beef with ½ cup sushi rice, leaving 1 inch empty at the end farthest from you.
- Arrange one quarter of the carrots and pea shoots along the center of the rice, crosswise, covering the half of the rice that is closest to you.
- Securing the carrots and pea shoots with your fingers, use your thumbs to push the end of the mat up and over the filling, until the one edge of the rice meets the other side. Press firmly on the roll to seal and shape.
- Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat, peel off the plastic and set the roll aside.
- Repeat with the remaining ingredients to make 4 rolls. Slice each roll into 6 rounds, arrange on a sushi platter and serve with reheated au jus.