East meets west in this beef tartare sushi roll.
Sushi rice: Cook rice according to package directions. Using a wooden spoon, spread cooked rice on large baking sheet. Drizzle sushi dressing over warm rice (warm rice absorbs the dressing better), stirring gently with wooden spoon to distribute. Scoop rice into a large bowl. Cover rice with a damp cloth or paper towels, until ready to assemble sushi. Rice can be stored in the refrigerator for 4 days. Place a damp towel over the bowl and then cover with a lid to keep it from drying out.
Sushi dressing: While rice is cooking, combine vinegar, sugar and salt in a glass bowl or Pyrex measuring cup. Microwave at 50% Power for 30 seconds, stirring after 15 seconds. Set aside.
Tartare filling: Stir together in small bowl, mustard, capers, anchovies, and soy sauce.
Beef Tartare Sushi Roll: Lay a 10-inch piece of plastic wrap on cutting board or on bamboo sushi mat. Place 1 sheet nori on plastic. Moisten your hands with cool water (the rice is sticky and water helps it stick less) and scoop up a baseball-sized ball of cooked sushi rice. Pat rice on nori, leaving about an inch free from rice on the end of sushi farthest from you. Lay roast beef onto rice, trimming to fit. From left to right, spoon 2 teaspoons tartare filling along the center of the beef. Starting at the end closest to you, roll sushi into a cigar-like tube, tucking in rice and beef as you roll.
Use a clean, sharp knife to cut roll. If rice sticks, wet knife with cool water. Cut roll in half, then each half in half again, until you have 8 slices. Place on platter. Refrigerate until ready to serve. Sprinkle sesame seeds over slices.
Substitute 1 teaspoon of prepared anchovy paste for 1 canned anchovy fillet. Anchovy fillets can be frozen for later use. Just place the can with oil in an airtight container and freeze. When ready to use, allow to thaw easily at room temperature while other ingredients are being assembled.
Keywords: no-fish sushi, cool appetizer, make ahead