Get 60% off*
Join now
Photo of Teriyaki beef sushi rolls by WW

Teriyaki beef sushi rolls

Total Time
40 min
30 min
10 min
This meaty take on Japanese sushi rolls is easy to make and the well flavoured dipping sauce really hits the spot.


Lean beef fillet

420 g, (buy 470g), fat trimmed, cut into 8 slices

Teriyaki sauce

¼ cup(s), (60ml)

Green shallot(s)

8 individual, ends trimmed


1 medium, ends trimmed, sliced into long thin strips

Dried nori seeweed

4 sheet(s)

Cooked brown rice

2 cup(s), (340g), (preferably short grain)

Fresh ginger

2 tsp, finely grated

Lemon juice

1 tbs

Fresh chives

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Combine beef and 2 tbs teriyaki sauce in a medium bowl and set aside in fridge for 30 minutes.
  2. Spray a chargrill with oil and place over high heat. Grill beef slices for 2 minutes oneach side, then set aside on a plate to rest.
  3. Grill shallots and carrots for 1-2 minutes, or until lightly golden. Remove from heat and set aside.
  4. Place 1 nori sheet on a bamboo sushi mat, spread evenly with ½ cup cooked rice, leaving a 1cm border around edge. Place 2 slices of beef, 2 shallots and several carrot sticks over rice across lower part of sheet. Starting from the bottom, using bamboo mat as a guide, roll up tightly to enclose filling and make a neat roll. Seal edge of roll with water and place seam side down. Cover roll with plastic wrap until ready to slice. Repeat with remaining ingredients to make 4 rolls.
  5. To make sauce, combine remaining 2 tbs of teriyaki sauce, 2 tbs water, ginger, lemon juice and chives in a medium bowl. Mix well.
  6. Cut each roll into 6 pieces with a sharp knife and serve with dipping sauce.


TIP: These rolls are best made just before serving. Try substituting the beef fillet with skinless chicken breast if you prefer.