Steak and Egg Sushi
I saw a video on Facebook of a restaurant in Miami (Naiyara) that does a steak and egg sushi and the steak is cooked with a blowtorch. I thought to myself " You have a blowtorch and quail eggs in the fridge that you don't know what to do with, why not attempt this?" Then I took a nap. But right after I woke up I bought some steak, swung by my local sushi shop and bought some cooked sushi rice. Naiyara used Wagu beef, I did not.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains fish
dairy free
pescatarian
- salt
- vegetable oil
- ingredients
- sushi rice (either bought or according to package)
- beef steak
- quail eggs
- blowtorch
- Carbohydrate 0.50761 g
- Cholesterol 1570.1472 mg
- Fat 196.90835799455 g
- Fiber 0.0265 g
- Protein 199.418694 g
- Saturated Fat 77.1411543120986 g
- Serving Size 1 1 Recipe (1109g)
- Sodium 721.1384 mg
- Sugar 0.48111 g
- Trans Fat 25.2291380624337 g
- Calories 2626 calories
Directions 1. Form the sushi rice into the nigiri shape (i.e. a rectangles) 2. Slice the beef into thin slices and blowtorch them until they change color. First they turn gray, a little past that point you get the Maillard reaction. This is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. 3. Place a frying pan on medium low heat, Fry quail eggs. As many as you want to eat. 4. Assemble: Rice, meat, egg, salt. Serve with soy sauce.
