Why spend money on expensive sushi when you can make it yourself? My husband and I had so much fun making these DIY sushi rolls for date night! They are the perfect compromise for couples who are one-part meat eater and one-part sushi lover like us.
We love PRE® Brands Meat for their 100% grass-fed beef with no added hormones or antibiotics. They have extremely strict happy and healthy welfare standards and zero room for non-compliance. PRE® Filet Mignon Steak has a slightly mild flavor, fine texture, and delicious taste. Plus it’s vacuum-sealed, so you know it’s always fresh!
Here are a couple of tips before you get started with DIY sushi:
(1) You’ll need a sushi rolling mat! I use this one from Sur La Table, but if you’re feeling really adventurous, I bet you could get away with using parchment paper (which is coated with silicone to give it a non-stick, heat-resistant surface).
(2) To make things easy, I advise using microwaveable rice which usually contains 2 servings and is ready in less than 2 minutes. I recommend using Vetee Dine In Rice (you can read my review here).
(3) My recipe calls for a couple of optional garnishes. You should be able to find tempura flakes and sweet red chili sauce in most super markets in the Asian Food aisle.
As always, feel free to comment below with any questions. I look forward to hearing how you like it!
Paired with avocado, asparagus, and carrots, this DIY steak sushi roll is a home run for any meat lover! I highly recommend using PRE® Brands Meat for their 100% grass-fed beef with no added hormones or antibiotics. PRE® Filet Mignon Steak has a slightly mild flavor, fine texture, and delicious taste. Plus it’s vacuum-sealed, so you know it’s always fresh!
4-6 ounces PRE® Filet Mignon Steak
6 asparagus spears
2 sushi nori wraps
1 cup sticky white rice, cooked
1/2 cup shredded carrots
2 tbsp. olive oil
Minced garlic, salt, and pepper (to taste)
Green Onions, sliced thin
Sweet Red Chili Sauce
Bamboo or Silicone Rolling Mat
In a medium sized pan, preheat 1 tbsp. olive oil over medium heat.
Trim ends of asparagus, rinse, and add to pan. Season with a pinch of salt. Cook for 3-4 minutes, turning asparagus every minute or so until the spears appear bright green in color. Remove from the pan and set aside.
Slice steak into 1" pieces. Season with salt, pepper, and minced garlic.
Cook steak over medium heat for 6-8 minutes, or until meat reaches desired temperature. Flip halfway through, moving around pan to cook evenly if necessary. Once steak is cooked, set aside.
Cut avocado in half and remove the seed. Using a knife, cut 3-4 parallel lines, length-wise, into the avocado flesh. Make sure not to cut through the skin. Spoon out flesh to create the perfect avocado slices.
Place nori sheet rough-side up on a bamboo or silicone rolling mat.
Spread a layer of cooked sushi rice on nori, leaving about an inch uncovered at the far edge.
Add ingredients in the center. Using the mat, carefully roll nori around your sushi filling, then seal by dampening the edge.
With a sharp blade, slice into bite-size pieces, wiping the knife blade with a moist towel to clean rice residue off between slices.
Garnish with sweet chili sauce, tempura flakes, and sliced green onion.