Beef and Crisp Sweet Potato Roll from The Sushi Experience by Hiroko Shimbo

Name: Beef and Crisp Sweet Potato Roll from The Sushi Experience by Hiroko Shimbo
Ingredients: 1 cup kombu dashi (kelp stock); 1 tablespoon shoyu (soy sauce); Five ¾-sheets nori (laver); choose the thicker variety; 6 cups (lightly packed) prepared sushi rice (1 cup, 6.3 ounces, per roll); 2 tablespoons mirin (sweet cooking wine); ¼ cup komezu (rice vinegar); 2 pieces akatogarashi (dried red chile pepper) or 1 tablespoon red chile pepper flakes; 1 tablespoon vegetable oil; ⅔ pound boneless rib eye steak; 1 medium sweet potato (5 ounces), peeled, cut into matchstick-thin strips, and deep-fried crisp; 2 stalks coriander, with leaves picked off and stems discarded; ¼ cup plus 1 tablespoon toasted white sesame seeds; gyuniku no tsume (rich brown beef shoyu sauce)

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Beef is not a traditional filling ingredient for rolls, but this recipe proves that your favorite beef can be part of a delicious sushi roll. Here the juicy beef, which is seared and marinated in a...

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Cooking tools:

Sushi mat
Chef's knife
Cutting board
Skillet
Saucepan
Stove
Mixing bowl
Airtight container
Refrigerator
Tongs
Slotted spoon
Paper towel
Measuring cup
Measuring spoon
Plate
Serving platter
Sauce bowl
Plastic wrap

Ingredients

1 cup kombu dashi (kelp stock)
1 tablespoon shoyu (soy sauce)
Five ¾-sheets nori (laver); choose the thicker variety
6 cups (lightly packed) prepared sushi rice (1 cup, 6.3 ounces, per roll)
2 tablespoons mirin (sweet cooking wine)
¼ cup komezu (rice vinegar)
2 pieces akatogarashi (dried red chile pepper) or 1 tablespoon red chile pepper flakes
1 tablespoon vegetable oil
⅔ pound boneless rib eye steak
1 medium sweet potato (5 ounces), peeled, cut into matchstick-thin strips, and deep-fried crisp
2 stalks coriander, with leaves picked off and stems discarded
¼ cup plus 1 tablespoon toasted white sesame seeds
gyuniku no tsume (rich brown beef shoyu sauce)