Beef Up Your Menu with a Trendy Twist on Sushi

Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, “beefshi” features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll, and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com.

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup of water
• 1/4 cup rice vinegar

Rolls:

• 12 thin slices pastrami
• 3 cups of sushi rice
• 1 teaspoon caraway seeds
• 2 sheets nori
• 4 thin slices Swiss cheese, cut into slivers
• 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
• Russian dressing

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.
2. To make rolls: Lay sushi mat on a clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at the farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
3. Cover half the pastrami crosswise with two slices of cheese and half the sauerkraut.
4. Securing meat and cheese with fingers, use thumbs to push the end of the mat up and over filling until the edge of nori meets rice on the opposite side. Press firmly on the roll.
5. Lift the top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove the mat and set the roll aside.
6. Repeat to make the second roll.
7. Use a thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup of water
• 1/4 cup rice vinegar

Futomaki:

• 2 sheets nori
• 3 cups of sushi rice
• 2 teaspoons caraway seeds
• 6 thin slices corned beef
• 4 teaspoons horseradish, well-drained
• 4 thin slices Swiss cheese, sliced into thin sticks
• Dijon mustard

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.
2. To make futomaki: Lay sushi mat on a clean surface and cover with plastic wrap. Place one nori sheet on the mat, shiny side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across the nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
3. Cover half the rice crosswise with three slices of corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices of cheese.
4. Securing meat and cheese with fingers, use thumbs to push the end of the mat up and overfilling until the edge of nori meets rice on the opposite side. Press firmly on the roll.
5. Lift the top of mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press ends in carefully to secure loose rice. Remove the mat and set the roll aside.
6. Repeat to make the second roll.
7. Use a thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup of water
• 1/4 cup rice vinegar

Maki:

• 2 sheets nori
• 4 cups of sushi rice
• 4 ounces finely shredded spicy beef jerky
• 16 cilantro sprigs
• 1/2 cup slivered radishes
• 64 tortilla strips
• queso fresco crumbles
• pico de gallo

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.
2. To make maki: Lay sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on the mat, shiny side down. Spread 2 cups rice across nori, leaving 1 inch empty at the farthest end.
3. Lay 2 ounces jerky, 8 cilantro sprigs, and 1/4 cup radishes crosswise along with rice, covering half the surface closest to you.
4. Securing jerky, cilantro and radishes with fingers, use thumbs to push the end of the mat up and overfilling until the edge of nori meets rice on the opposite side. Press firmly on the roll.
5. Lift the top of mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press ends in carefully to secure loose rice. Remove the mat and set the roll aside.
6. Repeat to make the second roll.
7. Use a thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in the center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1 cup of water
• 1/4 cup rice vinegar

Rice:

• 1/2 cup mixed olives, patted dry and finely chopped
• 2 teaspoons capers, patted dry and finely chopped
• 1 clove garlic, minced
• 3 cups of sushi rice
• freshly ground black pepper, to taste

Rolls:

• 8 thin slices beef salami
• 3 thin slices part-skim mozzarella, cut into sticks
• 3 thin slices provolone, cut into sticks
• 1/4 cup chopped celery leaves

• toasted sesame seeds
• shaved celery

1. To make hand vinegar: In a small bowl, stir the water and rice vinegar.
2. To make the rice: In a small bowl, mix olives, capers, garlic, and rice; season with pepper, to taste.
3. To make rolls: Lay sushi mat on a clean surface and cover with plastic wrap. Lay four slices salami on the mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
   Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at the farthest end.
4. Arrange half of each cheese along the center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
5. Securing cheese with fingers, use thumbs to push the end of the mat up and over filling until one edge of rice meets the opposite side. Press firmly on the roll.
6. Lift the top of mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press ends in carefully to secure loose rice. Remove mat, peel off the plastic and set the roll aside.
7. Repeat to make second roll.
8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.

SOURCE:
North American Meat Institute

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