How to make it

  • Mix the sugar, water, shoyu, garlic, and ginger in a large bowl.
  • Remove as much fat as you can from the meat, and slice the meat across the grain into thin strips that are about 1.5 inches wide and 1/8 inch thick. Try to make these strips long, if possible.
  • Place the meat in the marinade, and refrigerate overnight, mixing every now and then so the all the meat gets marinated on all sides.
  • Weave the meat onto skewers, and spread it so it is flat. If the strip of meat is short, put two or three strips of meat on the skewer (this is why we wanted the strips to be long :) ). Discard the marinade.
  • Barbecue the meat until it is well cooked.
  • Cook the sushi rice.
  • Place the shredded daikon radish and the rice vinegar in a bowl, and let sit until you make the sushi.
  • Remove the skewers from the meat.
  • Roll the sushi, using the beef teriyaki, shredded carrots and shredded, marinated daikon as your fillings.
  • Dip the sushi in mayonnaise. Enjoy!

Reviews & Comments 4

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    " It was excellent "
    sagami ate it and said...
    looks great! I should try this! My mum (Japanese) is making homemade norimaki with shredded beef or chicken. I love chicken salad norimaki, but never try beef ones! Great recipe!
    Was this review helpful? Yes Flag
  • laurakaay 13 years ago
    YUM, YUM, YUM! That's all I've got to say, thanks again!
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    " It was excellent "
    trigger ate it and said...
    I am going to bring out my sushi mat rite now.
    Great post

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  • fortuna 14 years ago
    Wow! This is right up my alley! I love taking a left over BBQ steak slicing it really thin and serving it over cool rice with a tamari, sugar ginger, and sake sauce and roasted veggies. I guess some would call it a teriyaki. This recipe is great for summer. Thanks!
    Was this review helpful? Yes Flag

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