At my grandmother’s 90th Birthday, my Aunt was in charge of feeding 50 or so guest. It was remarkable to see how my aunts and uncles were able to feed so many guests and do it with incredible ease. It looked to have been no stress at all. I used to feel stress at a dinner party for 8. However learning from this experience I realized it was more about what a person chooses to serve than it was about the number of people that attend. The best part was that I didn’t feel that the quality or the taste of the food was compromised for the facility of the dish. I have since requested a copy if this recipe and use it on many occasions, for large dinner parties as well as for parties of two. I love that it makes very tasty leftover and the salad can include a variety of vegetables based on what you have in the fridge. I also love that this recipe has zero oil added and that flank steak is very lean. To make it even more appealing, it happens to be a very inexpensive meal to serve. Even the people I know that won’t touch sushi gobble this salad down and go for seconds.
- ½ cup of chopped cilantro
- 3 garlic cloves
- ½ Tbsp of chopped ginger
- 2 Tbsp each of hoisin sauce, soy sauce and lemon juice
- 1 tsp chilli sauce
- 1 lbs of grilling beef, Flank Steak works great
Mix the first 7 ingredients. Add meat and allow to marinate for 2 hours or longer.
(to be drizzled over the entire dish before serving)
- ¼ cup honey
- ¼ cup water
- 1 tsp of orange concentrate
- 1 Tbsp of rice vinegar
- 2 tsp lemon juice
- 2 tsp soya sauce
- ½ tsp chilli sauce
- 1/3 cup of grated carrot
Blend all ingredients together until sugar dissolves. I like to put all of the dressing in a jar and shake it until the sugar dissolves. This dressing stores well in the fridge for several days. Don’t be tempted to skip the dressing. It’s essential in bringing this meal from good to fabulous.
The salad part is my favorite. This is very close to the original recipe but I encourage you to make it once this way and then get creative. Grilled zucchini pieces are great in this salad and I’ve added a diced red pepper but mostly because I like the added color. The only mandatory ingredients are the rice vinegar and dill.
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 cup of snow peas trimmed and sliced diagonally in one inch segments
- 1 cup of edamame or cooked peas
- ¼ cup chopped fresh dill
- ½ cup chopped cilantro
- 1/3 cup slices green onions
- 1 grated carrot
- 1 red pepper seeded and diced
- 2 Tbsp toasted sesame seeds
- 2 Tbsp of finely chopped pickled pink ginger
- 2 toasted nori sheets ripped up into 1 inch pieces
Rinse the rice in a sieve until the rice runs clear. Add to a pot and add cold water. Cover and bring to a boil. Boil vigorously for 5 minutes than reduce to medium heat. Boil for an additional 8 minutes. Turn the heat off and allow the rice to rest for 10 to 15 minutes. Spread the sushi rice only a large shallow pan being careful not to mash the rice. Drizzle with rice vinegar and allow the rice to come to room temperature.
Blanch snow peas by immersing in boiling water for 30 seconds. Remove and rinse with cold water to stop the cooking process.
Place rice into a large salad bowl and add all the salad ingredients. Gently toss until well combined.
To serve for a group, grill the steak to desired doneness and slice into thin strips. Drizzle with citrus sauce.Serve the sushi rice salad on the side and drizzle with the rest of the dressing.
For smaller groups, place one cup of sushi salad on the center of a plate and carefully arrange sliced beef on top. Drizzle entire dish with citrus dressing.
Thank you Aunty J for passing this recipe along!
It’s a winner every time.