TERIYAKI BEEF SUSHI BURGER

SERVES 4 PREP 30 MINS + MARINATING COOK 50 MINS PER SERVE 3428KJ

500g beef rump steak ½ cup teriyaki marinade 1½ cups sushi rice 1 tbsp sesame seeds 1 tsp sesame oil, to brush 1 tbsp olive oil ¹⁄3 cup Japanese mayonnaise 2 tsp wasabi paste 1 butter lettuce, leaves separated 2 Lebanese cucumbers, peeled into ribbons 1 red capsicum, seeded, finely sliced toasted nori, to serve

1 In a shallow non-metallic bowl, combine beef and marinade. Cover and marinate 30 mins.

2 Meanwhile, in a large saucepan, cook rice following packet instructions for absorption method. Drain, spread onto a lightly oiled oven tray. Smooth surface, press down to compact. Sprinkle with sesame seeds, cool completely.

3 Preheat oven to 200°C. Line an oven tray with baking paper.

4 Cut rice into 8 rectangles and place on tray. Brush each lightly with sesame oil. Bake 12-15 mins, then turn and cook a further 15 mins until crisp and starting to brown.

5 In a large frying pan, heat olive oil on high. Remove steak from marinade (reserve marinade). Cook the steak 2-3 mins each side until medium rare or cooked to your liking. Remove from pan and rest, loosely covered with foil, 5 mins. Thinly slice.

6 Add reserved marinade to same pan and bring to a simmer. Return beef to pan, tossing to coat in sauce. Remove from heat.

7 In a bowl, combine mayonnaise and wasabi. Top one rice rectangle with lettuce, cucumber and capsicum. Top with beef, then mayonnaise and another rice rectangle. Finish with nori. Repeat to make 4 sushi burgers.