Share |
At a glance
Preparation Method
Cooking Time
Main Ingredient(s)
1 roll

English Sushi Roll

English Makizushi

recipe image Head of Chef's prize sushi by Edward Hellewell, from the Original Sushi Competition 2003. Type: Maki sushi
  • 200g sushi rice
  • 100g pickled beetroot
  • 50g beef (thinly sliced)
  • Salt and pepper
  1. Lightly stir-fry the beef adding some salt and pepper. Chop the beetroot finely.
  2. Divide the rice into four equal pieces and shape into rectangles. (Note: it is easier if you place each piece of rice on a sheet of cling-film and use this for all handling, shaping and positioning). Spread 25g beetroot on the adjoining faces of each piece so that from the end it appears as an L shape.
  3. Put two of the rice pieces together so the beetroot forms a T shape. Repeat this with the other two pieces, then put them all together so that the beetroot forms a cross.
  4. Wrap the beef slices around the sides of 3) then wrap in cling film and leave for the beef to mould to the sushi. Slice into 10 pieces.

Add comment

Security code

Joomla SEO powered by JoomSEF
Page Top
Recipe Search
SUSHI AWARDS 2014 SAKE EXPERIENCE 2014 EAT-JAPAN 2015Cooking ClassesChef's Cooking Tips