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Photo of Grilled beef and black rice sushi bowl by WW

Grilled beef and black rice sushi bowl

Total Time
50 min
15 min
35 min
Also called forbidden rice because it was once reserved for royalty, black rice turns a deep purple colour when cooked and has a chewy, nutty taste. Find it in the rice aisle.


Mirin seasoning

2 tsp

Reduced salt soy sauce

2 tbs

Sesame oil

2 tsp

Beef rump steak, raw

400 g, fat trimmed (Buy 500g)

Black rice

130 g, (⅔ cup)

Edamame beans

250 g

Lebanese cucumber

1 medium, cut into ribbons

Red radish

4 large, cut into matchsticks


2 medium, coarsely grated


½ medium, sliced

Sesame seeds

1 tsp, toasted

Oil spray

2 x 3 second spray(s)


  1. Combine mirin, half the soy and half the oil in a shallow dish. Add beef and turn to coat. Cover and place in fridge for 20 minutes.
  2. Meanwhile, cook rice in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  3. Meanwhile, boil, steam or microwave edamame until tender. Drain. Refresh under cold water and drain. Peel edamame and discard pods. Divide edamame, rice, cucumber, radish and carrot into serving bowls. Drizzle with remaining soy sauce and oil.
  4. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
  5. Serve rice mixture topped with beef, avocado and sesame seeds.


TIPS: To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until golden. Add it: 1 long fresh red chilli (finely chopped) in Step 1. Swap it: Rump steak for peeled green prawns.