Yield: Makes 24 portions
|Soy Sauce Reduction:|| |
Combine soy sauce and sugar in non-reactive saucepan; bring to a boil. Reduce heat; simmer about 15 minutes or until reduced to about 1 cup. Cool.
Yield: 1 cup
|Reduced-sodium soy sauce||1-1/2 cups|
| || |
Marinate beef tenders in 1/4 cup cooled soy sauce reduction 30 minutes. Remove from marinade; discard marinade. Grill to medium rare. Refrigerate until ready to use.
|Beef chuck shoulder tenders (petite tenders) (IMPS/NAMP 114F, PSO 1)*||3 lb|
|Sushi Rice:|| |
Rinse rice in cold water 4 or 5 times or until water runs clear; drain. Place rice and water in rice cooker; cook according to manufacturer’s directions.
Meanwhile, combine vinegar, sugar and salt in saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Cool.
Spread rice in 1/2 hotel pan. Drizzle with vinegar mixture; stir until rice is evenly coated. Cover with clean damp towel until ready to use.
Form rice into 72 small oval pieces with wet hands, for sushi. Keep covered with damp towel.
Yield: about 6 cups rice/72 pieces
|Uncooked sushi rice||4-1/2 cups|
|Rice vinegar||1 cup|
| || |
Shave 3 beef pieces on sharp bias as thin as possible with sharp knife. Place 1 beef slice on each of 3 rice balls, wrapping beef over rice. Top each piece with 3 Vidalia onion slices. Arrange on rectangular plate. Sprinkle with 1 Tbsp green onion tops; drizzle 1 tsp soy reduction around the plate.
|Julienned Vidalia onions||about 1 cup, packed|
|Green onion tops, finely julienne on a bias||1-1/2 cups|
Nutrition information per serving: 239 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 33 mg cholesterol; 895 mg sodium; 36 g carbohydrate; 1.1 g fiber; 15 g protein; 4.7 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 1.7 mg iron; 21.8 mcg selenium; 2.7 mg zinc; 46.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12 and selenium; and a good source of vitamin B6 and zinc.