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Sushi rice cakes with roast beef & wasabi pea puree
Sushi rice cakes with roast beef & wasabi pea puree
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate traditional beef roast with a Japanese twist.
Ingredients:
  • 215g (1 cup) sushi rice
  • 375ml (1 1/2 cups) water
  • 40.00 ml sushi vinegar
  • 80ml (1/3 cup) tamari
  • 60ml (1/4 cup) lemon juice
  • 30.00 ml mirin
  • 2 tsp finely grated fresh ginger
  • 700g piece beef eye fillet, tied at 3cm intervals
  • 230g (1 1/2 cups) frozen peas, blanched
  • 19.80 gm kewpie mayonnaise
  • 3/4-1 tsp wasabi paste
  • 36.80 gm grapeseed oil
  • Green shallots, thinly sliced, to serve
  • Baby shiso, to serve, optional
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and line a tray with baking paper. 2. In a saucepan over medium-high heat, combine rice and water. Bring to a boil, stirring occasionally. 3. Reduce heat to low, cover, and cook for 15 minutes until rice is tender. 4. Let it stand covered for 5 minutes, then stir in vinegar. 5. Spread the cooked rice over the lined tray to cool for 15 minutes before using.
  • In a bowl, mix tamari, juice, and mirin. Set aside 60ml (1/4 cup) of the tamari mixture. Stir in ginger and garlic into the remaining tamari mixture. Heat an ovenproof frying pan over medium-high heat, spray with oil. Season beef with pepper and cook for 5 minutes or until browned, turning as needed. Pour over the tamari and ginger mixture. Roast for 20 minutes (baste twice) for medium doneness or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing thickly.
  • Blend the peas, mayonnaise, and wasabi paste until creamy. Season to taste.
  • Gently mold 1/2 cup portions of rice into four 2-3cm-thick patties using moist hands. Heat oil in a non-stick frying pan over medium heat. Fry patties for 3-4 minutes until they turn golden and crispy, then drain on paper towel. Plate the rice patties and garnish with a spoonful of pea puree and beef. Drizzle with the tamari mixture and sprinkle with shallots and shiso, if desired.

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