Steak Tataki Sushi Roll Recipe
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Date: 2020-05-17
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Comments and reviews: 10
Thomas
I think the Mosaic Sushi roll was probably my favorite. It had sort of a Four Seasons look to it. On that note, why not create a unique 4 roll platter highlighting the four seasons for small groups? I imagine starting with spring, green fresh ingredients such as freshly cut Spring Onion and Avocado, touch of lime with a mild fish such as Tuna, pink sushi rice perhaps. Summer would be more bold and a little spicey, maybe using something smoked like Unagi and chillis, or maybe a sweet chilli sauce. Autumn would use mild taste with earthy flavor, like mushroom and a slight familiarity with spring, bringing back avocado but highlighting the buttery taste rather than the fresh flavor, Salmon for color. Winter would be a mildly sweet tuna or snow crab roll, highlighting a crisp texture, brighter colors, definitely with the rice on the outside, served chilled. Could be fun to make it almost like a desert dish. Maybe served with a little sweet Tapioca? I imagine 4 different shots, one for every roll, would add to the fun. Just a little inspiration if you wanted to have some fun with it. Could also be fun to garnish. :P
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I think the Mosaic Sushi roll was probably my favorite. It had sort of a Four Seasons look to it. On that note, why not create a unique 4 roll platter highlighting the four seasons for small groups? I imagine starting with spring, green fresh ingredients such as freshly cut Spring Onion and Avocado, touch of lime with a mild fish such as Tuna, pink sushi rice perhaps. Summer would be more bold and a little spicey, maybe using something smoked like Unagi and chillis, or maybe a sweet chilli sauce. Autumn would use mild taste with earthy flavor, like mushroom and a slight familiarity with spring, bringing back avocado but highlighting the buttery taste rather than the fresh flavor, Salmon for color. Winter would be a mildly sweet tuna or snow crab roll, highlighting a crisp texture, brighter colors, definitely with the rice on the outside, served chilled. Could be fun to make it almost like a desert dish. Maybe served with a little sweet Tapioca? I imagine 4 different shots, one for every roll, would add to the fun. Just a little inspiration if you wanted to have some fun with it. Could also be fun to garnish. :P
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Brenda
Wow, just joined and am looking forward to making all of your recipes. I love the tiger, dragon and the mosaic. I am going to try them all. I just need to connect to a source for ingredients. Your link to the Masambo or that fish row doesn't work they don't sell it anymore. I will keep checking. I am wanting to become a sushi chef. I used to do it in a former life and want to return. Your videos are awesome. I just wish you would add a link to a conversion chart for measurements.
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Wow, just joined and am looking forward to making all of your recipes. I love the tiger, dragon and the mosaic. I am going to try them all. I just need to connect to a source for ingredients. Your link to the Masambo or that fish row doesn't work they don't sell it anymore. I will keep checking. I am wanting to become a sushi chef. I used to do it in a former life and want to return. Your videos are awesome. I just wish you would add a link to a conversion chart for measurements.
reply
Destiny108☆
Sorry which soy sauce is that? In my country we have two kinds of soy sauce one is heavy (reddish pacaking) and tastes very heavy and one is the light one (gray packaging) and tastes quite nice, but which one is that used in the recipe? Thanks in advance if you can help me! Btw chose I just never buy that heavy soy sauce again? I think it tastes horrible compared to the other and I cannot see ANY use to it anywhere! Why does it exist?
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Sorry which soy sauce is that? In my country we have two kinds of soy sauce one is heavy (reddish pacaking) and tastes very heavy and one is the light one (gray packaging) and tastes quite nice, but which one is that used in the recipe? Thanks in advance if you can help me! Btw chose I just never buy that heavy soy sauce again? I think it tastes horrible compared to the other and I cannot see ANY use to it anywhere! Why does it exist?
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mswideangle
I definitely wanna try this but with tuna tataki instead. Will the sauce pair well too? Also, can i skip xantham gum? I don't know where to get it from here (yet. I'm from Singapore btw. And I love your idea/video on the dinner sushi where there's only 1 filling but various toppings. I had a sushi party one time and it was tiring to prepare so many fillings. I saw your video too late! :D
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I definitely wanna try this but with tuna tataki instead. Will the sauce pair well too? Also, can i skip xantham gum? I don't know where to get it from here (yet. I'm from Singapore btw. And I love your idea/video on the dinner sushi where there's only 1 filling but various toppings. I had a sushi party one time and it was tiring to prepare so many fillings. I saw your video too late! :D
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Michel
It's amazing that people are worried about the raw steak aspect. Raw steak or raw beef in general has a very different flavor than cooked, it is much more soft and mouthwatering. I do not understand why people are worried, raw fish is actually more likely to get you sick than beef. Great Roll Chef, I will be sure to try it at our next house party.
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It's amazing that people are worried about the raw steak aspect. Raw steak or raw beef in general has a very different flavor than cooked, it is much more soft and mouthwatering. I do not understand why people are worried, raw fish is actually more likely to get you sick than beef. Great Roll Chef, I will be sure to try it at our next house party.
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Tanjaawi
Hey chef Davy, I have a small question with regards to the size of the nori sheet you use. How many cm should it be in length and width. I usually use 3/4 of a whole nori sheet, but yesterday I tried using half a nori sheet but found it hard to fit all the ingredients (slice of avocado and slice of cucumber for a example. Thanks in advance!
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Hey chef Davy, I have a small question with regards to the size of the nori sheet you use. How many cm should it be in length and width. I usually use 3/4 of a whole nori sheet, but yesterday I tried using half a nori sheet but found it hard to fit all the ingredients (slice of avocado and slice of cucumber for a example. Thanks in advance!
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Choppini
Sorry for asking, but you seem to be either extremely short or the counter is made for giants? I have never seen a kitchen with a counter hight like yours. It's not a bar either, there is a stove and a sink in that counter. Help me out, please? I would not be able to produce anyhting if my counter would be that far up
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Sorry for asking, but you seem to be either extremely short or the counter is made for giants? I have never seen a kitchen with a counter hight like yours. It's not a bar either, there is a stove and a sink in that counter. Help me out, please? I would not be able to produce anyhting if my counter would be that far up
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Wendy
Love all your videos. Hubbies fave is the Valentine's Day Sushi Roll (I made it for him on Valentine's Day. Info for those state side - Bob's Redmill has Xanthan Gum. Have seen it in Target and in the Health food section of the grocery store. Chef Davey thank you for sharing your knowledge and recipes with us.
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Love all your videos. Hubbies fave is the Valentine's Day Sushi Roll (I made it for him on Valentine's Day. Info for those state side - Bob's Redmill has Xanthan Gum. Have seen it in Target and in the Health food section of the grocery store. Chef Davey thank you for sharing your knowledge and recipes with us.
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DeerSlayerDom
im from the U. S. im a huge hunter and fisherman, so when i made this i used deer meat/venison. it tasted absolutely amazing. ive made so much of your sushi recipies salmon and tuna roll Dragon sushi roll mosaic sushi roll and plenty more. idk what i would do without these.
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im from the U. S. im a huge hunter and fisherman, so when i made this i used deer meat/venison. it tasted absolutely amazing. ive made so much of your sushi recipies salmon and tuna roll Dragon sushi roll mosaic sushi roll and plenty more. idk what i would do without these.
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Jon
What alchol is best to use to flambe sushi dishes? There are many fire sushi roll videos on youtube but no instruction on what to use. Could you please address this in one of your many fantastic videos? Thanks so much for your posts. I LOVE them all. The dragon roll is my favorite.
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What alchol is best to use to flambe sushi dishes? There are many fire sushi roll videos on youtube but no instruction on what to use. Could you please address this in one of your many fantastic videos? Thanks so much for your posts. I LOVE them all. The dragon roll is my favorite.
reply
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