LONDON BROIL SUSHI SALAD- Dr. Talia Weiss Weisel, guest blogger
Ingredients:
London broil
1 julienned carrot
1-2 English cucumbers, julienned
2-3 avocados thinly sliced
1 mango, thinly sliced
1/4 c. Toasted black sesame seeds
2 cups Sushi rice uncooked
Meat Marinade: Save this after cooking meat and use as dressing.
1/2 c. Canola oil
1/4 c. Soy sauce
1/2 c. Brown sugar
4 cloves fresh garlic crushed
4 Tbs Fresh lemon juice
Mix all marinade ingredients together. Pour over rinsed and dried meat. Seal ziploc bag and marinade for six hours to overnight. Prepare sushi rice according to instructions on package. Cool before assembling salad. Heat skillet and sear steak on low temperature until cooked. Slice meat thinly on a diagonal when slightly cool. At this point you can refrigerate the rice and meat to use the next day.
Using wet fingers spread rice onto platter, followed by cucumbers, carrots, avocado, mango and sesame seeds. Add meat on top (you can heat if you like or serve room temp). Pour leftover marinade over meat and sushi rice.
1-2 English cucumbers, julienned
2-3 avocados thinly sliced
1/4 c. Toasted black sesame seeds
2 cups Sushi rice uncooked
Meat Marinade: Save this after cooking meat and use as dressing.
1/2 c. Canola oil
1/4 c. Soy sauce
1/2 c. Brown sugar
4 cloves fresh garlic crushed
4 Tbs Fresh lemon juice
Mix all marinade ingredients together. Pour over rinsed and dried meat. Seal ziploc bag and marinade for six hours to overnight. Prepare sushi rice according to instructions on package. Cool before assembling salad. Heat skillet and sear steak on low temperature until cooked. Slice meat thinly on a diagonal when slightly cool. At this point you can refrigerate the rice and meat to use the next day.
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