SUSHI STYLE BEEF ROLLS + QUICK PICKLED VEGGIES

Sushi Style Beef Rolls are a delicious spin on traditional sushi! Seared beef and flavorful sushi rice pair perfectly with both fresh and pickled veggies – the combinations are endless. Beef rolls are perfect for light, simple meals and easy entertaining. LOTS of step-by-step suggestions and recipe tips included!

The quick pickle recipes will bring a variety of bright, delicious flavors to your table all summer long – or any other time of year!

My favorite recipes are the ones that come with stories. I love the fact that food connects us, allows us to discover commonalities, and provides endless opportunities to learn and love new things.

Food doesn’t just magically arrive on our tables. Without the many farmers who grow and produce the things we eat, we’d have far fewer options (to say the least).

I’m happy to share #FarmtoFork stories in support of the hardworking farmers who do what they do to make sure we have food on our tables. As such, I’m honored to be an #ambassaador for @commongroundmn – an organization of Minnesota women in agriculture who volunteer their time to have conversations around food and farming.

DID YOU KNOW?

There are more than 111,000 farmers in Minnesota.
Ninety-six percent of U.S. farms are family farms.

Follow @commongroundminn and visit commongroundminnesota.com for more on food + agriculture and Minnesota family farmers.

THE RECIPES :: SUSHI STYLE BEEF ROLLS + QUICK PICKLED VEGGIES

These recipes are the result of a conversation with Katie Brenny from Brenny Farms – a 5th generation farmer, and one of the amazing volunteers of CommonGround MN. We quickly discovered that we have some friends and interests in common, and when she told me about #beefshi , I knew I had to make it!

The recipes go hand-in-hand. All three quick pickle recipes can be used – individually and interchangeably – in the Sushi Style Beef Rolls and so much more! They’re super flexible summer produce-friendly, family-friendly recipes. I’ve included LOTS of tips & suggestions so you don’t have to do all the “homework” and can easily make them to suit your preferences.

I used simple ingredients that are readily available in most grocery stores. Start with the basics, and trust me when I say: you’ll soon find that the options for making these – and other sushi-style rolls – are endless!

I really hope you’ll give these recipes a try, and I’d love to see what you do with them! Show me your creations by messaging me or tagging me @baconfatte in social media posts.

SPECIAL TOOLS ::

A bamboo sushi mat and cling wrap (see PREP notes below) are very helpful for rolling Sushi Style Beef Rolls. Sushi mats can be purchased for $5 – 10.00 online, at specialty grocery stores, and Asian markets, and usually come with instructions. Alternatively, a silicone baking mat or a thick hand towel can be used with a single layer of cling wrap placed on top. (The latter two aren’t quite as easy to use, but they are options.) A very sharp knife with a long, thin blade is also recommended for slicing the rolls.

Sushi Style Beef Rolls with Pickled Veggies

Sushi Style Beef Rolls are a delicious spin on traditional sushi! Seared beef pairs perfectly with both fresh and pickled veggies - the combinations are endless! These beef rolls are great for light meals and easy entertaining. LOTS of step-by-step suggestions and recipe tips included!

Author Michele Phillips, BaconFatte.com

Ingredients

½ - ¾ lb. Beef Sirloin Tip Steak – or other lean cut, trimmed of any fat
1 - 2 Tbsp. low sodium Tamari or soy sauce
¼ - 1 tsp. each: lemon pepper, granulated garlic, red chili flakes, or preferred seasonings, to taste
¼ - 1/3 cup prepared roasted red peppers, cut into thins trips (I used Mezzetta Roasted Red Bell Pepper Strips)
1 mini cucumber, or English cucumber, cut into matchsticks
1 med. carrot, peeled and cut into matchsticks
¼ - 1/3 cup Kicked-Up Quick Pickled Red Onions (or other pickles) - recipes below
2 – 3 cups cooked sushi rice, prepared per package instructions
¼ - 1/2 cup lite seasoned rice vinegar + more to taste (for seasoning the rice + rice water)
3 - 5 sheets Nori seaweed wrap (I used Sushi Chef Nori)

Instructions

Coat beef with Tamari or soy sauce. Then, season to taste. Pan sear or grill the beef to desired doneness (Rare: 145°F, Medium: 160°F,Well Done: 170°F). Cover cooked beef, and cool to room temperature. Refrigerate for at least 30 minutes for easier slicing. Cut thin slices, and then cut each slice into thin strips.
Cut jarred/prepared roasted red peppers into thin strips.
Cut cucumber into matchsticks about 3 - 4” long, about the width of a pencil.
Peel and cut carrot into matchsticks about 3 - 4” long and half the width of a pencil, or thinner if preferred.
Prepare sushi rice as recommended on packaging. NOTE: Use short grain rice specifically labeled “sushi rice” - it’s stickier and holds together better in rolls.
Place cooked rice in a low-sided dish or pan. Allow rice to cool for a few minutes. Season the rice by drizzling ¼ cup lite seasoned rice vinegar evenly over the rice. Then, gently stir and fluff the rice with a flat spoon or spatula. Use light, sideways strokes to avoid smashing the rice. Taste, and add more rice vinegar as needed so the rice is evenly seasoned.

PREP :

Prepare a “rice water” bowl with about 1½ cups water and ¼ cup lite seasoned rice vinegar. This will be used to dip your hands and knife in so the rice doesn’t stick.
Wrap the sushi mat with two or three layers of clingwrap prior to using, or lay a single fresh sheet of cling wrap on the mat for each roll. This keeps the mat clean and allows better control. Alternatively, if using a silicone baking mat or a thick hand towel, place a single layer of cling wrap on top for each roll.

ROLLING TIPS :

Place the Nori lengthwise, shiny side down, on your cling wrap-covered sushi mat. Place about ½ cup of sushi rice on the Nori. Dip fingertips in the rice water, and evenly press out the rice on the Nori. You may need to add more rice and dip your fingers in the rice water several times throughout the process. Completely cover the bottom and sides of the Nori with rice, edge-to-edge, leaving about 1 inch uncovered across the top.
Place one or two rows of beef across the width of the pressed rice – all the way to the edges. Continue adding thin rows of red peppers, pickled red onions (and/or other quick pickles), cucumbers, and carrots beside the beef. Thin, even layers of rice, beef, and veggies are key – don’t try to “stuff” the rolls.
Dab rice water along the top edge of the Nori. Begin rolling from the bottom, up. Hold the filling in place with your fingers as you roll the mat forward/up with your thumbs. Using gentle, even pressure, roll until the bottom of the roll connects with the rice. Pull the sushi mat forward(out of the roll) as you go, and press lightly to “seal” the Nori to finish.
Place the beef roll on a cutting board. Dip your knife tip into the rice water and then tip the blade upward to allow the water to coat the blade. Cut beef rolls into six pieces. Serve with low sodium Tamari(add a little water for smoother flavor) or soy sauce, and Enjoy!

TIPS FOR ADVANCE PREPARATION of BEEF ROLLS ::

Whether you’re making these Sushi Style Beef Rolls for a lite lunch or dinner, or for entertaining, everything can be prepped in advance, and the rolls can be quickly assembled as needed for serving.

Cook, cool, and slice the beef the beef several hours to two days in advance. Cover and refrigerate until ready to use.
Slice the red peppers (if using full pieces). Cover and refrigerate until ready to use.
For the cucumbers and carrots: Cut several hours to two days in advance. Place a damp paper towel in the bottom of an air tight container. Place cut cucumbers and carrots on top of the damp paper towel. Cover and refrigerate until ready to use.
Make pickled red onions several hours or several days ahead. Keep refrigerated until ready to use.
Cook and season the sushi rice up to 4 – 5 hours in advance. Keep cooked rice covered with a damp towel at room temperature. Do not refrigerate before using. Refrigerate any leftovers in an air tight container, and consume within 48 hours. Leftover sushi rice is great for stir frys (also using any leftover beef and vegetables from the beef rolls), fried rice, soups, fried rice balls, etc.

QUICK PICKLED VEGGIE RECIPES

These quick pickle recipes will bring a variety of bright, delicious flavors to your table all summer long – or any other time of year, really!

Homemade sweet and savory quick picked vegetables are great to keep in the refrigerator for snacks. Pickles take simple cheese and crackers to a whole new level, and are a great addition to charcuterie boards, cheese plates, antipasti, and fresh veggie trays!

They also add bright flavor to grilled and barbequed meats. Top tacos, burritos, enchiladas, burgers and sandwiches with them. Toss pickles into salads and make tangy vinaigrettes with flavorful, veg-infused vinegars.

A nice variety of pickled veggies are great for back yard barbeques, picnics, and pot lucks. They also make great gifts for hosts, neighbors, and friends.

These recipes are so simple, you can make them all within about an hour. Try them all, and go ahead and experiment with different veggies and ingredients to create your own variations! Make sure to check out the general quick pickle recipe tips below, too.

RECIPE :: KICKED-UP QUICK PICKLED RED ONIONS

Our House Favorite! These onions have so much flavor, and pair deliciously with just about anything. Their bright “red onion” flavor shines with just a few simple ingredients.

RECIPE :: BRIGHT & SPICY QUICK PICKLED CUCUMBERS

Light, bright and tart with a hint of heat, these cukes are super snackable all by themselves.

RECIPE :: SWEET COCONUT SUGAR QUICK PICKLED CARROTS

The fun combination of ingredients gives these carrots a unique flavor profile that pairs perfectly with Asian dishes. Think “pickled ginger with brown sugar notes”… Oh, yes!