Yakiniku California Rolls

Name: Yakiniku California Rolls
Cuisine: American
Ingredients: 50 grams Thinly sliced beef; 1/4 bag Mizuna greens; 1 sheet Nori (dried seaweed sheet); 150 grams Hot cooked white rice; 1 Sesame seeds

cookpad.japan @cookpad_jp

I was really into rolled sushi, but got tired of seafood, so I tried making it with beef. It's healthy and tasty.

If you are using a normal sushi mat, turn the sesame side over on plastic wrap in Step 3. This will prevent the rice and sesame from sticking to the mat. Recipe by Namachuu

I was really into rolled sushi, but got tired of seafood, so I tried making it with beef. It's healthy and tasty.

If you are using a normal sushi mat, turn the sesame side over on plastic wrap in Step 3. This will prevent the rice and sesame from sticking to the mat. Recipe by Namachuu

cookpad.japan @cookpad_jp

I was really into rolled sushi, but got tired of seafood, so I tried making it with beef. It's healthy and tasty.

If you are using a normal sushi mat, turn the sesame side over on plastic wrap in Step 3. This will prevent the rice and sesame from sticking to the mat. Recipe by Namachuu

I was really into rolled sushi, but got tired of seafood, so I tried making it with beef. It's healthy and tasty.

If you are using a normal sushi mat, turn the sesame side over on plastic wrap in Step 3. This will prevent the rice and sesame from sticking to the mat. Recipe by Namachuu

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Ingredients

50 gramsThinly sliced beef
1/4 bagMizuna greens
1sheet Nori (dried seaweed sheet)
150 gramsHot cooked white rice
1Sesame seeds

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Steps

1

Cook the beef in the frying pan, season with yakiniku sauce, and leave to cool.
2

Place the nori sheet on the sushi mat, spread a thin layer of rice all over it, and then sprinkle over some sesame seeds.
3

Turn the nori over on the mat. Cut the mizuna greens to the same length as the seaweed, and place it on the nori a little towards you from the centre. Place the beef on the mizuna near the centre of the seaweed.
4

The mizuna is bulky, so roll it up quite firmly from your side. Placing the meat in the centre in Step 3 will prevent the fillings from spilling out when rolled tightly.
5

Slice the roll into 6 or 8 pieces with a wet knife, and it's done!!