Filet maki roll
- 80 grams sushi rice, cooked
- 1 nori sheet
- 15 grams cucumber, julienne
- 20 grams avocado
- 5 grams tanuki (tempura flakes) (or fried onions(optional))
- 20 grams wasabi mayonnaise
- 50 grams beef fillet (finely sliced)
- 10 grams teriyaki sauce
- 5 grams spring onion
- 10 grams fresh wasabi (wasabi pasta)
- 10 grams pickled Japanese ginger
Use your thumbs to spread the rice across the sheet of nori.
Turn over, and arrange the cucumber, avocado, and tanuki (or fried onions) on the nori.
divide the wasabi mayonnaise.
Roll into a loose roll with the rice on the exterior.
Use a sushi mat to gently press down on the roll and give it shape.
Place fine slices of fillet on top of the roll and brush over the teriyaki sauce.
Use a kitchen blow torch to sear the meat, and cut the roll into eight equal-sized pieces.
Sprinkle over some chopped spring onion and serve with fresh wasabi and pickled ginger.
