Dry Aged Steak Sushi Roll - How to Make Sushi Tutorial

welcome back to another cooking video today I'm going to show you how to make a beautiful delicious steak sushi roll now I'm going to use a matured piece of beef for this it's going to be dry aged for 50 days we're just going to give it a lot more flavor and lot more tenderness I'm also going to cook it to VF 60 degrees Celsius usually I would cook a piece of beef like this a bit lower to get a little bit under medium but I'm going to cook a little bit over medium to get a bit of a sort of roast beef II kind of texture because I want to give this row a little bit more texture since I'm using Carolina on it which are very mushy so if you don't have a sous-vide machine you can still cook this recipe we just have to cook your meat in the pan and then it won't be exactly the same but it will be very similar and still pretty good okay let's get going it's gorgeous [Music] okay let's start off by making sushi rice this is 600 milliliters of washed sushi rice so I washed until the water goes clear and then this is 660 milliliters of water plus some kombu and then we will turn the rice paper on to rice mode this is a really cool rice cooker you should get one of these if you don't have it I'll link in description yeah it makes a funny jingling web starts also check out my sushi rice recipe on my website where I'll go one detail into how to make sushi rice they'll be in the link in description now this is the beef this is 50 days dry aged beef and there's a bone here and we're going to remove that bone and try to cut as close as possible to the bone now it may look like we're wasting a lot of meat here but we're not because the bone has a quite good thickness and it's got a little bit of curvature so it's really against the bone there anyway let's just cut it off the bone rip it off here and then we're gonna use this fat now we're gonna remove this and we're gonna render it down there this is great fat to use because dry aged fat has the flavor of dry aged beef and it really gives it a massive flavor so do not throw this away keep this in a bag in the fridge or freezer and use it and render it down whenever you want to cook some beef we're gonna use it later in this video the main part of meat there's a bit too wide I'm gonna cut it in half to make a sort of Saku block of like the same that we do with sashimi when we use tuna salmon or whatever you want to have it at about a width of your hand so you can later cut it into slices now I'm gonna season it on both sides with salt and then after a little bit of pepper just take some pepper crunch it over it great now we're gonna Suvi it so once you're finished with the seasoning you can place these into your sube bags now I'm just gonna take it slide it in there all right now then we're going to remove all the air so this is a vacuum sealer for sube machines you just closed in there press the button and it removes the air once it does that then seal back so look at that girl [Music] okay I always double seal my bag so there's no mistakes or errors now this is the sous-vide machine I'm using this is to be supreme it's a standalone unit and I'm just gonna place it in a sixty degrees Celsius with a bit over medium but if you want you can do 55 you want a little bit under medium now yeah I'm going to remove the rice since it's cooked and then I'm going to take off the kombu and finish seasoning the rice now like I said before you can check out my rice recipe on my website or on another YouTube video I have I'll link them in the description below now basically I'm just hiding the vinegar season mix and I'm cutting the rice to spread the vinegar mix across and also cool down the rice and after some cutting some turning around and some resting then I'm going to push it to one side of the Hungary this is the special wooden ball we use for this and then I'm going to just leave it there until I need it so I'm gonna place a damp wet towel over it this will keep it nice and moist now moving on asparagus cut the bottoms off place it into the steamer for 8 minutes and then into ice-cold water to stop the cooking now pear peel it and then you're gonna slice it in half and then we're going to slice in half again and just remove the core by cutting at a 45-degree angle and then we're going to slice it into a rough dice so just chop it like this and then just chop it the other way you can take your time this the point is just to have little cubes of hair now you're going to add this into a bowl and then you're going to add one to two teaspoons of rough mustard that's the one with the seeds and a little pinch of salt mix it around and give it a little taste make sure it's just right okay now the sushi roll take a hundred grams of cooked and seasoned sushi rice and spread it out over your half a sheet of nori and you want to leave a little gap of about one centimeter top and then you're going to want to flip it over and then you've had a little bit of wasabi with your finger then we're gonna take some caramelized onions and just spread it across now if you confused this point I think where these caramelized onions come from you're probably right this is from our last video where we make for our caramelized onions if you haven't seen that check that out there'll be a link in the description and it's a great video and you'll need it to make this recipe now case your asparagus on there and then you're gonna roll so roll forwards and over and close it before you reach the end of the nori then you're going to push forwards and close again and you're forming it into a cube or square shape and then roll forwards again and here we're going to move it to the sides and then just tap the edges so that it evens out the end so you don't have a rough end now we're going to move on to cooking the meat so we're going to take the sube meat out and you're going to need to render the fat now you should render the fat before you make the sushi roll because this process here takes about 15 minutes you put a low heat and you just slowly let it melt and it just takes time to release that fat out of the little cube of fat so just render it down and then you're going to use the fat at high heat to cook the outside of the steak remember the inside of the steaks were already cooked so you don't need to cook it you're just trying to create a nice crust on the outside and we're using the rendered fat because it adds a lot more taste and save butter try to get a nice crust on all sides of your steak since Suvi meat when it comes out the sous-vide machine does not look very appetizing so it needs to have that caramelized cook crust on the outside okay so now the outside of the steak is nice and brown we're going to cut it so just take it out the pan and then you're going to take a sashimi knife and just slice it at a 45-degree angle like sashimi slices and try to go through it in a single motion just like you would with sashimi but it is a bit more tough than fish so take your time with it and then you're going to layer these on top of your sushi roll just like this no tasting cling film over it press down [Music] okay I'm just tidying the edges again just to make sure it all good and now we're going to cut it so you're going to take your sharp knife wet it and then we're going to cut the sushi roll in half then the halves into quarters and then the quarters into eighths to make eight pieces of sushi and then just press it again just in case anything move while you were cutting it and then just remove that cling film and boom look at that we've got our sushi roll pieces now we just need to take them and top them so we're going to place them on this beautiful glass plate I think four pieces of sushi is enough on here you don't need to put the whole eight on this plate presentation it looks nicely like this okay so here I'm just putting that hair mustard on top and there we go we've got a beautiful piece of dry aged steak sushi and now for the very best part you get to try what you've just made so take a piece of sushi here and just dip it slightly into some soy sauce and now I'm gonna take a big bite [Music] now caramelized onion with that pear and I mustard and that aged beef a little bit of asparagus delicious now I hope you give it a try at home and try this creation for yourself if you want the beef a little bit less cooked you've been put into 54 degrees or 55 degrees the should be machine you have a little bit medium-rare I like this play of textures with a little bit more tough instead of having it a little bit too soft the same so that's just fun to think about okay [Music]

Channel: How To Make Sushi

Views: 14,024

Rating: 4.8647685 out of 5

Keywords: dry aged, streak, beef, sushi, how to make sushi, make sushi, sushi making, rolling, roll, sushi rolls, sushi roll, food, cooking, japanese, chef davy, chef devaux, chef, sushi chef, masterchef, steak sushi, beef sushi, cooked sushi, caramelised onions, asparagus, nori, sushi rice, begginer sushi, professional sushi, delicious, recipe idea, recipes, tutorial, pear, mustard, wasabi, matured meat, meat, meat sushi

Id: wLyWjpdykj0

Length: 9min 28sec (568 seconds)

Published: Wed Aug 21 2019