Beef Sushi Rolls

Have some fun in the kitchen and get the kids help make these beef sushi rolls for a twist on lunch.

Scale

Sushi Rice

½ cup (125 mL) short grain rice

2 tbsp (30 mL) rice vinegar

1 tbsp (15 mL) granulated sugar

¼ tsp (1 mL) salt

Beef

2 tsp (10 mL) sesame seeds

½ tsp (2 mL) garlic powder

¼ tsp (1 mL) salt

3 tbsp (45 mL) reduced-sodium soy sauce

4 tsp (20 mL) sesame oil

2 tsp (10 mL) honey

1 lb (500 g) Beef Eye of Round Fast-Fry Steaks (about 8)

Sushi Roll

½ cup (125 mL) EACH julienned

carrots and cucumbers

Butcher twine

1 tsp (5 mL) oil

Combine rice and 1 cup (250 mL) water in a saucepan with a tight-fitting lid; bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes, until liquid is absorbed. Turn off the heat and let stand, covered, for 10 minutes. Transfer to a bowl and stir in vinegar, sugar and salt until evenly coated. Let cool.
Whisk together sesame seeds, garlic powder, salt, soy sauce, sesame oil and honey in a small bowl. Transfer half to a separate bowl; cover and reserve for dipping.
Pound steaks on one side with a meat mallet until they are about ⅛ inch (3 mm) thick. Brush both sides of the steaks with remaining soy sauce mixture. Divide rice mixture equally between beef slices (about a heaping 2 tbsp/30 mL); press in an even layer. Evenly scatter carrot and cucumber over rice, dividing equally. Starting at one narrower end of steak, roll up each tightly, jelly roll-style. Tie each roll with 2 to 3 pieces of butcher twine.
Heat oil over medium-high heat in large, ovenproof nonstick skillet. Add rolls and cook for about 4 minutes, turning, until golden brown on all sides.
Transfer skillet to preheated 400°F (200°C) oven. Bake for about 10 minutes, turning rolls once, until a digital instant-read thermometer inserted sideways into each roll reads 145°F (63°C) for medium-rare doneness at the least. Let stand for 5 minutes.
Cut off twine and cut rolls crosswise into 1-inch (2.5 cm) thick slices. Serve with dipping sauce.