🐉Kïng Stëäk Süshï Röll🐉

Name: 🐉Kïng Stëäk Süshï Röll🐉
Total time: 2700 s
Yield: 1 people
Cuisine: American
Ingredients: 1 Cup Sushi Rice; 1 Cup Water; 1 Tsp Rice Vinegar; 1 Pinch Sugar; 2 Nori Sheets; 6 Chipotle Peppers; 1 Tsp Olive Oil; 1 Green Onion; 6 Tsp Sour Cream; 5 Tsp Mayonnaise; 1 Pinch Cayenne Pepper; 1 Pinch Garlic Salt; 1 Pinch Black Pepper; 1 Pinch Salt; 1 Pinch Chicken Broth Powder; 1 Small Carrot; 4 Baby Bella Mushrooms; 1 New York Steak Small piece; 4 Tsp Cream Cheese; 3 Sparragus; 1 Pinch Smoked Salt; 1 Tsp Kosher Salt; 2 Tsp Black Pepper; 1/2 Cup Tempura Batter; 2 Cups Panko Bread Crumbs; 3/4 Cup Cold Water

carranchos kitchen @cook_22375629

🐉Kïng Stëäk Süshï Röll🐉

carranchos kitchen @cook_22375629

Saved

Ingredients

45 minutes

1 people

Sushi Rice
1 CupSushi Rice
1 CupWater
1 TspRice Vinegar
1 PinchSugar
2Nori Sheets
Chipotle Dressing
6Chipotle Peppers
1 TspOlive Oil
1Green Onion
6 TspSour Cream
5 TspMayonnaise
1 PinchCayenne Pepper
1 PinchGarlic Salt
1 PinchBlack Pepper
1 PinchSalt
1 PinchChicken Broth Powder
Sushi Roll Fillings
1Small Carrot
4Baby Bella Mushrooms
1New York Steak Small piece
4 TspCream Cheese
3Sparragus
1 PinchSmoked Salt
1 TspKosher Salt
2 TspBlack Pepper
Breading
1/2 CupTempura Batter
2 CupsPanko Bread Crumbs
3/4 CupCold Water

Saved

Steps

45 minutes

1

Rinse Sushi Rice with water 3 to 4 times or until the water comes out clear.
2

Rinse the water and add 1 Cup of water and the pinch of sugar. Then put your Rice Cooker on the Sushi Rice option
3

Once the Rice is cooked remove from the Rice Cooker and place it in an extended tray, cover it with a towel and let it cool for 30 - 40 minutes. When its cool add the Rice Vibager and carefully mix the rice.
4

Now we make the Chipotle Dressing, First of all put all of the ingredients in the blender. Blend until mixture looks homogeneous. Then pour in a bottle and store in the fridge.
5

Season the steak and Pre heat your Grill to 350° - 400° then place the steak on the grill and press firmly on it to ensure all of the meat is in touch with the grill and get better gill marks. Cook for 2 minutes and give it a 90° turn and again press on it. Once the other 2 minutes pass flip it and repeat proccess. Next take it out and place on an aluminum sheet and cover it, let it rest for 5 minutes before you cut it.
6

Add Sparragus to the Grill and season them with Salt and Pepper, cook for 4 minutes fliping them often. Once they are cooked take them out
7

Peel the Carrot cut it in and steam it for 5 minutes or until soft.
8

Slice the Mushrooms, dip them in the tempura batter add panko and tos them in the fryer at 350 ° for 4 minutes or until golden brown.
9

Now place the Nori Sheet on the Maki. Next take a large ball of Sushi Rice and spread it evenly on the Nori Sheet.
10

Once you have your Rice evenly spreaded on the Nori Sheet start by adding the Cream Cheese on about the middle of the Rice, then add the 4 Carrot pieces, 4 Sparragus and finally 4 Slices of steak. When you are done adding all of the fillings, roll the sushi and dip it on the Tempura and add Panko. Press it with the Maki to ensure that the Panko sticks on well. Fry it for 4 minutes on 350° or until golden brown. When you take it out wait until it cools down and then slice it in 8 pieces.
11

Now we serve it on a nice plate and add the mushrooms a little bit of Chipotle Dressing and sprinkle some chopped Gren onions.