- 2 cups cooked but cooled sushi rice*
- 2 sheets of nori also known as dried seaweed
- 2 tbsp wasabi mayonnaise**
- 1/2 cup chopped watercress
- 1 ripe hass avocado, sliced
- 1 La Cense Top Sirloin or Petite Sirloin Steak
Salt and pepper sirloin, sear in a non-stick pan on both sides about 2-3 minutes each side (you want it to be medium rare). Let sit while you slice avocado, chop watercress, and prepare wasabi mayonnaise**. Then thinly slice the sirloin steak. To assemble sushi, place cooked/seasoned sushi rice on top of the nori sheet. You can wet your fingers to pat the rice down. Place avocado, watercress, sliced steak and wasabi mayonnaise on top of the rice. Roll up with the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and roll then remove it from the sushi roll. Cut the rolled sushi into bite-sized pieces using a very sharp knife that has been dipped into water.
*1-cup sushi rice and two cups water; bring to a boil and reduce heat to a simmer until done (about 20 minutes). Season rice with 2 tablespoons vinegar, 1-2 tablespoons sugar, and one-teaspoon salt; mix well and let cool for an hour.
**Wasabi mayonnaise can be purchased at any Asian food store you can also make your own with reduced mayo and wasabi paste!
Serve with soy sauce and enjoy!