Sushi-Style Beef Roll

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steak
Servings: 24

Recipe

Ingredients

6 ounces cooked Black Canyon® Angus Beef (such as roast or steak), cut into long thin strips (about 1-1/2 cups)
2 cups leftover cooked rice
4 sheets nori (dried seaweed) (about 8-inch square)
1 cup thin strips fresh or leftover cooked vegetables (2 x 1/8-inch), such as asparagus, sugar snap peas, carrots, red bell pepper, zucchini, green beans, avocado, green onions
1/4 cup reduced fat or regular Asian-style dressing
Additional Asian-style dressing, pickled ginger, wasabi paste and reduced-sodium soy sauce

Instructions

Instructions:

  1. Microwave rice on HIGH in microwave-safe bowl 1 to 2 minutes or until heated through, stirring twice. Set aside.
  2. Center one sheet nori on bamboo sushi mat or sheet of parchment paper. Using wet hands, press 1/2 cup rice into thin layer over nori leaving 1/4-inch border around edges. Arrange 1/4 of vegetables and 1/4 of beef horizontally across the center of rice. Drizzle with 1 tablespoon dressing.
  3. Starting at closest edge, tightly roll up nori enclosing ingredients using mat or parchment to aid in rolling and pressing gently to compact roll. Repeat with remaining ingredients. Cook's Tip: Moisten edge of nori with a small amount of water to aid with sealing nori roll, if needed.
  4. To serve, cut each roll crosswise into 6 to 8 slices using wet, sharp knife. Serve with Toppings, if desired. Cook's Tip: To serve as sushi-style rice bowls: Evenly layer heated rice, vegetables and beef strips into two medium shallow bowls. Drizzle each with 2 tablespoons Asian dressing. Garnish with thinly sliced nori, as desired. Serve with Toppings, if desired.

Nutritional Information

Nutrition information per serving: 321 Calories; 6 g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat); 49 mg Cholesterol; 420 mg Sodium; 33 g Total Carbohydrate; 0.9 g Dietary Fiber; 31 g Protein; 2 mg Iron; 7.9 mg Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 5 mg Zinc; 30.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.