Roast Beef Pressed Sushi from The Sushi Experience by Hiroko Shimbo

Ingredients

• 2 sweet simmered shiitake mushrooms (1 ounce), chopped
• ⅓ cup gari (sweet pickled ginger) or ginger, cut in julienne strips and blanched for 20 seconds in boiling water
• ¼ cup plus 1 tablespoon rich brown beef shoyu sauce
• ¼ teaspoon yuzu-kosho (salt-cured green chile and yuzu) or wasabi paste
• 2 tablespoons olive oil
• 1 pound filet mignon, sliced into 4 steaks
• Sea salt and ground black pepper
• 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi)