Flame Seared Aburi Steak With Sushi Rice
Prep: 45 minutes
Cook: 5 minutes
Yields: 24 pieces
Get ready to ignite your taste buds with the most mouth-watering Aburi Steak recipe you’ve ever tried!
Imagine a tender, marbled beef cut, flame-seared to perfection with a butane torch, served on a bed of sticky sushi rice and drizzled with a zesty sauce. Sounds like a culinary dream come true, right?
First, let’s start with the sushi rice. Rinse it under cold running water, rubbing those grains together with your fingers to get rid of any impurities. Then, combine it with water in a small saucepan, bring to a boil, and reduce the heat to low. Simmer, covered, until it’s tender and sticky, about 15 minutes. Remove from heat and stir in some vinegar, sugar, and salt. Let it cool for about 45 minutes.
Meanwhile, thinly slice the steak across the grain into 24 (1/4-inch-thick) slices. Transfer them to a zip-top bag set in a shallow dish. Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl. Pour the marinade over the steak, seal the bag, and chill for at least 20 minutes or up to 2 hours.
For the sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste. Shape the cooled sushi rice into 24 (1-tablespoon) oval-shaped portions. Drain the steak, discarding the marinade. Put the steak on a foil-lined baking sheet set on a wire rack.
Now, it’s time to get your torch on! Char the steak with a kitchen torch, turning once, until it reaches your desired doneness, about 5 minutes for the entire recipe. Put one steak piece on each rice portion, sprinkle with furikake seasoning, and serve with the sauce.
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When using a torch, remember to set a foil-lined pan on a wire rack to protect your work surface from the heat. And, voilà! Your Aburi Steak is ready to devour!
Printable Recipe
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound steak (marbled beef cut)
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon chili paste
- 1 tablespoon oil
- 1/2 cup sour cream
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon wasabi paste
- furikake seasoning (to taste)
Instructions
- 1. Rinse sushi rice under cold running water, rubbing the grains together to remove impurities.
- 2. Combine rinsed rice with water in a small saucepan, bring to a boil, then reduce heat to low and simmer, covered, until tender and sticky, about 15 minutes.
- 3. Remove from heat and stir in vinegar, sugar, and salt. Let it cool for about 45 minutes.
- 4. Thinly slice the steak across the grain into 24 (1/4-inch-thick) slices.
- 5. Transfer steak slices to a zip-top bag set in a shallow dish.
- 6. Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl.
- 7. Pour the marinade over the steak, seal the bag, and chill for at least 20 minutes or up to 2 hours.
- 8. For the sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste.
- 9. Shape cooled sushi rice into 24 (1-tablespoon) oval-shaped portions.
- 10. Drain the steak, discarding the marinade.
- 11. Put the steak on a foil-lined baking sheet set on a wire rack.
- 12. Char the steak with a kitchen torch, turning once, until it reaches desired doneness, about 5 minutes.
- 13. Put one steak piece on each rice portion, sprinkle with furikake seasoning, and serve with the sauce.
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