Steak and Rice (Sushi Style)

In my opinion sushi is one of the most attractive picturesque foods ever so I decided to play off that and make a basic steak and rice dish look as stunning as a piece of nigiri sushi. All the components of this dish is made to be eaten like normal steak and rice so if you have nobody to impress and just want a damn good meal follow the same directions but throw it all together in a bowl with a fried egg on top and call it a day.

First I started off with this dried mushroom pack from Trader Joe’s.

To rehydrate the shrooms just rinse and add 2 cups of hot water for 10 minutes.


All I use is the liquid to flavor the rice. You can save the actual shrooms for an omelet tomorrow morning or saute them in butter and eat with the steak.

Now wash 2 cups of short grain rice then let air dry

Add the 2 cups of mushroom stock with 3/4 cup of water and a couple pinches of salt to the rice in a small pot.

And heat on high until boiling

Then change the heat to low, mix and cover for 6 minutes.

Put the rice in a different container, fluff with a wooden spoon and let it cool down.

Now time for the steak. This is a 0.62 lbs New York that has been out of the refrigerator for about 30 minutes. Always let your steak rest in room temp before cooking, never cook it right out of the frig!

Salt and a generous amount of fresh cracked pepper to form a good crust while cooking.

If you don’t have a cast iron skillet you should get one. It’s the best. The cast iron takes a while to get to the right temp so I let it heat up on low for 10 minutes. Right before I drop the steak I’ll turn the heat to high for 2 minutes and add oil and butter.

Drop the steak in the skillet on high and leave for 3 1/2 minutes. Don’t touch it!

Then flip it over and cook for another 3 1/2 minutes. Again, don’t touch it, poke it, try and flatten it or shake the skillet. Leave it alone.

After 3 1/2 minutes put the steak on a plate and let it rest for 8 minutes. The steak is still cooking even though it’s not on the skillet so don’t cut it til after it’s done resting or else you’ll let out the juices and the steak will be dry.

While the steak is resting heat up a pan with butter and oil to medium heat and add 1/2 cup of diced onions and 1/4 cup of minced garlic.

Let it cook on medium heat for about 5 minutes.

In a bowl add one teaspoon of horseradish to two teaspoons of mayo, mix.

And another bowl add one tablespoon of ponzu sauce to 1/2 cup of green onion, mix.

Slice the steak

Form the rice

Add a little horseradish mayo and a pinch of the garlic and onions to the rice.

Add the steak

Then add the seasoned green onions, some sesame seeds and shichimi togarashi (if you have some).


Filed under food, recipe

3 responses to “Steak and Rice (Sushi Style)

  1. Pingback: Steak and Rice — Sushi Style | Foodbeast

  2. Kyle

    “Drop the steak in the skillet on high and leave for 3 1/2 minutes. Don’t touch it!” Hahaha! by far the hardest direction to follow.

    • avocado

      Hahaha yeah man. I used to poke at it, shake the pan and look at the bottom of the steak for no reason and the sear/ crust never came out right. Also, if you like your steak a little more cooked, you can take it off the cast iron skillet, put it on a foil wrapped baking sheet in pre-heated 350 oven for 5 minutes.

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