Beef Maki with Lemon-Ginger Teriyaki Sauce
- Total Time
This simple take on Japanese Maki is easy and fun to make. The well-flavored dipping sauce really hits the spot.
cooking spray1 spray(s)
teriyaki sauce¼ cup(s), divided (natural variety recommended)
uncooked trimmed beef tenderloin¾ pound(s), sliced into eight 1/4-inch-thick slices
uncooked scallion(s)8 medium, trimmed of roots and rinsed
uncooked carrot(s)1 medium, peeled and sliced into long thin strips
cooked brown rice2 cup(s), short grain, cooled
nori seaweed4 sheet(s)
ginger root2 tsp, finely minced
fresh lemon juice1 Tbsp
chives1 Tbsp, fresh, chopped
- Coat a grill pan with cooking spray and set over medium-high heat. Spread 2 tablespoons of teriyaki sauce over beef slices. Grill beef for 2 to 3 minutes per side; set beef aside on a plate.
- Grill scallions and carrots in same pan, turning once, for 1 to 2 minutes; remove from heat.
- Place one nori sheet on a bamboo sushi mat (available at Asian specialty stores) and top with 1/2 cup of rice; spread rice out with a spatula into an even layer, leaving 1/4-inch border all the way around the sheet. Place 2 slices of beef, 2 scallions and several slices of carrot on the lower part of rice-covered nori sheet. Starting from the bottom, make a tight roll using the bamboo mat as a guide. Seal the edge of the 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.
- To make sauce, combine remaining 2 tablespoons of teriyaki sauce, water, ginger, lemon juice and chives in a medium bowl; mix well.
- Slice each roll into 6 pieces and serve with 3 tablespoons of sauce.