Teriyaki Beef Sushi Bowl With Homemade Wasabi Chips
This sushi bowl is full of flavour and with fun wasabi chips
Easy to make, these tasty bowls are great if you don't feel like rolling your sushi and want something a bit different. The wasabi nori chips are moorish flavour bombs so make extra for after school snacks or to serve at parties. The teriyaki sauce can be used on any vegetable or protein so substitute the beef if desired - tuna, salmon, pork, chicken, mushrooms or tofu work well. This nutritious meal can be served as lunch or dinner. Enjoy.
For the teriyaki beef 1/4 cup soy sauce
1 cup water
1 tbsp ginger, finely grated
1 clove garlic, crushed
5 tbsp brown sugar
2 tbsp honey
2 tbsp cornflour
1/4 cup water, cold
1 tbsp oil
4 beef minute steaks
For the sushi rice 2 cups sushi rice, cooked as per packet instructions
For the wasabi nori sheets 1/4 cup water
4 nori sheets
2 tbsp wasabi paste
For the sushi bowl
2 cups carrot, thinly sliced or grated
2 cups lettuce, cut roughly
1 medium yellow or red capsicum, cut into strips
Sesame seeds, lightly roasted (optional)
For the teriyaki beef
Put the soy sauce, water, ginger, garlic, brown sugar and honey into a saucepan on high, bring to the boil, stirring to combine so the sugar dissolves. Turn down the heat to low and simmer the sauce.
Put the cornflour in a bowl and gradually stir in the cold water, making sure there are no lumps. Add 2 tbsp of the sauce to the cornflour mixture, stir to combine.
Turn the saucepan on medium, add the combined cornflour mixture into the sauce, whisking continually to combine. Set aside for 5 minutes to cool.
Place the beef in a airtight container and pour the teriyaki sauce over the top until covered. Put the lid on and place in the refrigerator for 30 minutes to marinate. Put the remaining sauce in a jar and refrigerate.
Turn a frypan on high for 1 minute. Add oil and cook the beef for 1 minute each side (or 30 seconds each side if the beef has been sliced extremely thinly). Take off the heat, rest for 2 minutes and slice into strips.
Sear the beef quickly on each side to prevent it from drying out
For the wasabi nori chips
Preheat the oven to 150 degrees. Take out the wire racks from the oven and line with two pieces of baking paper.
Place the water and wasabi in a bowl and whisk together to combine. Taste and add more wasabi if desired.
Taste the wasabi mixture and add more wasabi if you want it extra spicy
Place the nori shiny side down on a chopping board. Fold the nori in half longways and then open again.
Using a pastry brush, lightly coat one half of the nori sheet with the wasabi mixture so that it is all covered. Sprinkle with salt (if desired). Fold the nori in half. Coat the surface of the nori with the wasabi mixture.
Carefully cut the nori in half longways and then into 4 strips horizontally with a sharp knife. Place the 8 pieces on baking paper so they are spread out and not touching. Repeat the method with the other nori sheets.
Using a sharp knife to cut the delicate wet nori will prevent it tearing
Bake for 10-12 minutes, until dark brown and crispy.
Transfer to a wire rack to cool. The chips will continue to dry out and become more crunchy as they cool.
To assemble the sushi bowl
Place 1/2 cup of rice, 1/2 cup lettuce, 1/2 cup of carrot, 1/4 of the capsicum and 1 cut minute steak in a bowl so the ingredients are side by side. Repeat with the other serving bowls.
Pour some of the reserved teriyaki sauce over the beef and sprinkle sesame seeds on top.
Gently push the nori crisps into the side of the bowl near the lettuce.
Serve with wasabi and a bowl of soy sauce.
Substitute beef with vegetables or another protein.
More wasabi can be added to the water for extra spicy chips.
The wasabi nori chips are moorish and are a great snack. Serve alone or on platters at parties.
Exclude the wasabi for child friendly nori chips.
Tasty sushi bowl with moorish wasabi nori chips, wasabi and soy sauce