Yakiniku Heaven

Adults’ Finalist sushi by Moon Sun Choi, from the Original Sushi Competition 2004.

Ingredients

6 pieces

  • 90 sushi rice
  • 6 large cabbage leaves
  • 120g beef, thinly sliced
  • 1/5 onion
  • 1 shiitake mushroom, sliced thinly
  • 1/4 spring onion, sliced thinly
  • 1/4 tbsp garlic, crushed
  • some salt

For the Yakiniku Sauce

  • 50ml soy sauce
  • 2 tbsp sake
  • 1 tbsp sesame oil
  • 1 tbsp sugar

For the Spicy Miso Sauce

  • 1 tbsp Korean miso
  • 1 tsp kochujang
  • chopped spring onion
  • 1 clove garlic, crushed
  • 1/2 tsp thinly sliced ginger
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/2 tsp chopped fresh chilli
  • chilli powder

Steps

  1. Make up the Yakiniku Sauce by mixing all the ingredients together. Marinate the beef, onion, shiitake mushroom, spring onion and crushed garlic in the Yakiniku Sauce for at least an hour.
  2. Boil the cabbage in salted water until soft, then cut into 2cm strips.
  3. Take 15g of sushi rice and mould into an oval shape. Wrap with 2 cabbage strips. Repeat 6 times.
  4. Stir fry the marinated beef, onion, shiitake mushroom, spring onion and crushed garlic. You do not need any oil to stir fry.
  5. Make up the Spicy Miso Sauce by mixing all the ingredients together. Place a small amount on top of each ball of rice. Add the stir-fried beef mixture on top, and garnish with thinly sliced spring onion.