Ever wondered how to make sushi? It’s easier than you may think! Check out this beefshi texan roll recipe and video to learn how!
This post was sponsored by The North American Meat Institute (NAMI), a contractor to the Beef Checkoff. As always, all thoughts and ideas are my own.
One good thing that has come out of this global pandemic is the time to learn new skills. My day to day has not changed much since I have continued to work in the hospital, but my weekends that were once filled with weddings, vacation, running errands, or weekend trips have been canceled. This has given me more time to catch up on shows and try new things. I recently learned how to make Sushi!! Have you ever tried to make it?
Honestly, it’s easier than I expected it to be! And so versatile too! I always thought sushi had to be made with some kind of seafood, but it turns out, you can make it with beef too! Say hello to Beefshi- an innovative new sushi-style concept that features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef and bologna prepared in rolls with rice and vegetables.
It was developed by a culinary institute of America-trained chef. How cool?! Plus, they taste as good as they look! Since we haven’t been having any parties or events, my boyfriend and I had these delicious rolls as our entree with a side salad. However, I think they would make a great party app when life goes back to normal!
I get asked a lot about the nutritional value of packaged/ processed meats. Because most prepared meats are pre-cooked, they offer consumers easy, on-the-go access to the nutrients found in meat- think protein, vitamins and minerals like iron and zinc. I like to look for the low or reduced- sodium options that can easily be found at your local grocery stores. I made this beefshi texan roll with low sodium roast beef and it turned out amazing!
Beefshi Texan Roll
- sushi mat/ bamboo mat
- 1 cup water
- ¼ cup rice vinegar
- 8 thin slices roast beef
- 1 teaspoon chili powder
- 4 cloves garlic mashed to a paste
- 4 cups sushi rice link to how to make sushi rice listed above
- 2-3 limes
- 2 teaspoon cumin seeds or ground cumin
- 2 jalapeños cut into thin strips
- 2 scallions cut into thin strips
- 8 sprigs cilantro
- ½ cup cotija cheese crumbles or feta
- Pico de gallo or salsa for serving
- In a small bowl, stir together the hand vinegar.
- Lay a sushi mat on a clean surface and cover with plastic wrap. Moisten hands with hand vinegar and shake off excess. Lay 2 pieces of roast beef on the mat to cover it.
- Sprinkle with some chili powder and ¼ of the garlic, rubbing both into the beef with your fingers. Cover the beef with 1 cup sushi rice, leaving 1 inch empty at the end farthest from you.
- Zest the limes and sprinkle ¼ of the zest over the rice. Squeeze a little lime juice over the rice as well. Sprinkle the rice with cumin seeds.
- Arrange one quarter of the jalapeño and scallion strips, two cilantro sprigs and a sprinkling of cheese along the center of the rice, crosswise, covering the half of the rice that is closest to you.
- Securing the jalapeño, scallion and cilantro with your fingers, use your thumbs to push the end of the mat up and over the filling, until the one edge of the rice meets the other side. Press firmly on the roll to seal and shape.
- Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat, peel off the plastic and set the roll aside.
- Repeat with the remaining ingredients to make four rolls. Slice each roll into six-eight rounds, arrange on a sushi platter and serve with pico de gallo or salsa.
Like it? Pin it for later!
[i] Hunt JR. Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. Am J Clin Nutr. 2003; 78, Issue 3: 633S–639S. https://academic.oup.com/ajcn/article/78/3/633S/4690005 Accessed March 29, 2018.