Beef sushi with cucumber

Wrap sushi mat with plastic wrap so the rice does not stick to the mat. Prepare sushi rice according to package specification.

Rinse steaks and pat dry, flat and round brush with tap sauce. 1 hour draw. Marinade strip. Heat oil in a pan and fry meat on each side 1 minute. Drain on kitchen paper and cut into thin strips.

Rinse and pat dry cucumber, halve lengthwise. Scrape out seeds with a spoon, cut cucumber into thin strips.

Rice into 6 portions. Nori sheets in half lengthwise. ½ sheet lay on the mat, spread rice evenly on 1 serving. Leaf turning, so the rice is on the slide. Then paint a thin line on the wasabi leaf.

Cucumber strips along the front edge of the mat design, lay behind a series of beef strips. Sushi mat, roll up from the front edge with even pressure. Mat and remove foil.

Pink peppercorns coarsely crushed, on a plate, contact sushi roll is then cut into 4 equal pieces. With the other ingredients the same way.

Per piece: 30 kcal/130 kJ 2 g carbohydrate, 2 g protein, 1 g fat

Serve with: soy sauce, wasabi paste and pickled ginger p>