Sushi Glaze: 1/4 cup low sodium soy sauce 2 TBL mirin 1 TBL sake 2 TBL brown sugar 1 tsp miso, optional 1/2 TBL cornstarch 1 TBL water
Sushi Rice: 2 cups sushi rice 3 1/4 cups water + 1/4 cup of water 2 TBL rice wine vinegar 2 TBL sugar 2 tsp salt
Sushi Meat: 1 1/5 pounds chuck roast 2 TBL canola oil 2 tsp salt 2 tsp pepper Sesame seeds and sliced green onions, to serve
For Sushi Glaze: Combine soy sauce, mirin, sake, miso and brown sugar in a pot. Dissolve cornstarch in a little water and add to pot. Stir to combine and bring to a boil. Take off the heat and set aside.
For Sushi Rice: rinse sushi rice of its starch until the water runs clear. Add rice to rice cooker along with 3 1/4 cups of water. Cook according to machine’s direction. Carefully place rice in your largest bowl.
In a small measuring cup, mix together water, rice wine vinegar, sugar and salt. Microwave for 30 seconds or until sugar and salt dissolve. Pour over your rice and cut into the rice with a rice paddle until combined and sticky.
Wet your hands with a little water. Once rice is cool enough to handle, take a couple tablespoons into form into little oblongs. Place on a baking sheet. Once your rice balls are done, cover with a wet tea towel.
For Sushi Meat: slice chuck roast into 1/4 inch thick medallions. Pound thin with a mallet and place in a large bowl. Drizzle on oil, salt and pepper. Mix to combine. Cook meat slices on a griddle to desired temperature. Pile cooked meat on a plate.
To assemble: place a cooked piece of meat on a rice ball. Brush with sushi glaze and sprinkle on sesame seeds and sliced green onions. Serve immediately.
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Video Summary
AI Generated
This video provides a step-by-step guide to making \"Raw Meat Sushi,\" a themed snack inspired by Monster Hunter. The process involves preparing a homemade Nikiri glaze, seasoning sushi rice, and searing thin slices of chuck steak to create a hearty, sushi-style treat that can be eaten by hand.
Hey Monster Hunters, let's make a snack both you
and your powerful pal can enjoy.
Raw meat sushi.
First, let's make Nikiri, which is just a tasty sushi glaze.
Add all these
ingredients to a pot and mix.
Then add a cornstarch slurry.
Mix it all up and bring it to a boil.
It should look like teriyaki sauce, but it's way better.
Set it aside. Now grab some sushi
rice and rinse it clean. Add to your rice cooker along with some water.
Let it cook to perfection.
In the meantime, combine water, rice wine
vinegar, salt, and sugar in a measuring cup.
Nuke it for 30 seconds until the sugar and salt dissolve.
Now place your cooked rice in your biggest bowl.
Pour on your vinegar mix
and slice it in with a rice paddle until it's fully combined.
Really mix it good.
Once it's cool enough to handle,
wet your hands and shape it into little oblongs.
Make a little army!
Look at all these sushi balls.
Jiro would be so proud.
Alright, cover them with a moist towel while we get to our meat!
I like chuck steak because it's cheap.
Slice it into quarter inch thick medallions.
Should almost look
like tuna slices.
Now pound them nice and thin.
That way you and your monster won't break
your jaw when you're chewing them.
Now cover them with a little bit of oil and salt and pepper.
Mix to combine.
Get a griddle nice and hot.
Slap on your meat slices.
Cook them to your desired temperature.
Since these are for sushi, I'm gonna
leave them a little pink in the middle.
Pile them high on a plate.
Sick meat pile, dude.
To assemble, place a piece of meat on top of your rice ball.
Now brush with a little nikiri sauce
and sprinkle on some sesame seeds and green onions.
Serve them up on a pretty sushi platter.
These look perfect!
Don't bother with the chopsticks,
you can eat these babies with your hands. Yummy!
If you liked that, check out this video, I think you'll dig it.
Also, be sure to subscribe and hit me up on social media,
I'm more than happy to chat.
If you want to help me produce more videos,
consider becoming a pal on Patreon,
or shop on Amazon using the link in the video description.
Until next time, take it easy, folks.
